Hyderabadi Spareribs Recipe


CuisineMain Ingredient


 Unflavored yogurt1 Cup (16 tbs)
 Grated orange peel1 Teaspoon
 Orange juice1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Crushed dried hot red chilies1 Tablespoon
 Chili powder1⁄2 Teaspoon
 Garlic3 Clove (15 gm)
 Parsley1⁄4 Cup (4 tbs)
 Catsup1⁄4 Cup (4 tbs)
 Pork spareribs4 Pound, trimmed of excess fat
 Honey2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5596 Calories from Fat 3936

% Daily Value*

Total Fat 438 g673.8%

Saturated Fat 166.6 g833.1%

Trans Fat 0 g

Cholesterol 1437.4 mg

Sodium 2200.5 mg91.7%

Total Carbohydrates 78 g26.1%

Dietary Fiber 7 g27.9%

Sugars 61.4 g

Protein 317 g633.8%

Vitamin A 138.3% Vitamin C 154.8%

Calcium 100.5% Iron 106.5%

*Based on a 2000 Calorie diet


In a blender or food processor, combine yogurt, orange peel, lemon peel, orange juice, lemon juice, crushed chilies, chili powder, cumin, garlic, parsley, and catsup.
Whirl until smoothly pureed.
Place ribs in a large, heavy plastic bag; pour in yogurt mixture, then seal bag and rotate to coat meat with marinade.
Set bag in a pan and chill 3 hours or until next day, turning bag over occasionally.
In a barbecue with a lid, ignite 50 charcoal briquets on firegrate.
When briquets are lightly covered with gray ash, about 30 minutes, push half the coals to each side of the grate; add 5 briquets to each side.
Place a metal drip pan or foil in the center of the grate and set cooking grill 4 to 6 inches above coals.
Lift meat from marinade and drain briefly.
Place ribs, meatiest side up, on grill directly above drip pan.
Cover barbecue and close dampers about halfway, to maintain low heat.
Cook ribs, brushing with marinade and turning occasionally, for 45 minutes.
Stir honey into remaining marinade; brush onto ribs.
Continue to cook ribs, covered, brushing with honey mixture until all is used and meat at bone in a thick section is no longer pink (cut to test), 15 to 20 minutes longer.
Cut ribs apart.