If you’ve been looking for a way to level up your rib game without firing up the grill or smoker, these Garam Masala Ribs are about to be your new go-to. We’re talking fork-tender ribs coated in a sticky, tomato-based sauce spiced with warm garam masala, sweetened with honey and maple syrup, and balanced by a splash of red wine vinegar. The best part? Everything comes together in the oven with minimal effort.
This recipe is what happens when comfort food meets bold, globally-inspired flavors. The ribs are seasoned with a mix of pantry staples of salt, pepper, garlic, garam masala, and MSG for that umami pop and then slowly roasted to perfection. The sauce, meanwhile, simmers into a beautifully balanced blend of tangy, sweet, and spiced notes that cling to every bite.
Whether you’re making them for a weekend feast, game day, or just because you need something ridiculously good, these ribs deliver every single time.
Why You'll Love This Recipe
- Low effort, high reward – Most of the cooking time is hands-off. Let the oven do the work.
- Unexpected twist on BBQ – The garam masala adds a warm, aromatic flavor that takes traditional ribs to the next level.
- Homemade sauce – A little sweet, a little tangy, and loaded with flavor from tomatoes, garlic, ginger, and spices.
- No special equipment – Just your oven, a baking sheet, and a blender.
What is Garam Masala?
Garam masala is a staple spice blend in Indian cooking, made with warming spices like cinnamon, cardamom, cloves, cumin, and coriander. It adds depth and complexity without making the dish spicy. In this recipe, it acts as the bridge between the rub and the sauce—bringing everything together with its signature aromatic flair.
Ingredients
For the Ribs
- 1 rack of pork ribs
- Yellow mustard (for binder)
- Salt
- Pepper
- Garlic powder
- 2 tablespoon garam masala
- 1 teaspoon MSG (optional, but highly recommended)
For the Sauce
- 1 (14 oz) can tomatoes
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon red wine vinegar
- 2 tablespoons maple syrup
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon garam masala
- Salt to taste
How to Make Garam Masala Ribs
Step 1: Prep and Season
Start by removing the membrane from the back of the ribs (this helps them get extra tender). Pat them dry, then slather with a thin layer of yellow mustard—this acts as a binder to hold onto the seasoning.
In a small bowl, combine salt, pepper, garlic powder, garam masala, and MSG. Sprinkle generously over both sides of the ribs, pressing it in to ensure an even coating. Wrap the ribs tightly in foil and place them on a baking sheet.
Bake at 300°F for 2 hours, letting all that seasoning work its way deep into the meat.
Step 2: Make the Sauce
While the ribs are cooking, it’s time to whip up that addictive garam masala sauce.
In a saucepan over medium heat, add the canned tomatoes, garlic powder, ginger, red wine vinegar, maple syrup, honey, brown sugar, and garam masala. Simmer for 10–15 minutes, stirring occasionally, until the tomatoes are softened and the flavors meld together.
Once done, blend the mixture until smooth. Taste and adjust salt if needed.
Step 3: Glaze and Finish
After 2 hours, carefully unwrap the ribs and reduce your oven temperature to 275°F.
Brush the ribs generously with your garam masala sauce and return them to the oven, uncovered. Bake for 1 more hour, basting with additional sauce about halfway through.
For a slightly caramelized finish, you can broil the ribs for the last 2–3 minutes—just keep a close eye so they don’t burn!
Tips for the Best Ribs
- Don’t skip the mustard – It doesn’t add much flavor but works as the perfect binder to hold the seasoning.
- MSG = next level – It’s optional, but it seriously enhances the umami of the dish.
- Blend the sauce smooth – It helps it cling better to the ribs and gives it a professional finish.
- Rest before slicing – Let the ribs rest for 5–10 minutes before slicing to lock in the juices.
What to Serve with Garam Masala Ribs
These ribs are rich, sweet, and savory, so pair them with something fresh or cooling:
- Cucumber yogurt salad
- Garlic naan or flatbread
- Spiced roasted potatoes
- Pickled onions or slaw
Final Thoughts
These Garam Masala Ribs are a flavor bomb in the best possible way with sweet, sticky, tangy, and just spiced enough to keep things interesting. It’s a total crowd-pleaser of a dish that feels familiar and bold at the same time.
Whether you're switching up your Sunday dinner routine or trying to impress some friends, these ribs bring serious flavor with minimal stress. Make them once, and you'll be adding garam masala to your BBQ rotation from now on.
Garam Masala Ribs
2
15 min
Sweet, sticky, spiced, and tender ribs baked low and slow, with an Indian-inspired twist.
Ingredients:
For the Ribs
- 1 rack of pork ribs
- Yellow mustard (for binder)
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- 1 tbsp Garam Masala
- 1 tsp MSG (optional but recommended)
For the Sauce
- 1 (14 oz) can of tomatoes
- 1 tsp garlic powder
- ½ tsp ground ginger
- 1 tbsp red wine vinegar
- 2 tbsp maple syrup
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tsp Garam Masala
- Salt to taste
Instructions:
- Preheat your oven to 300°F.
- Remove the membrane from the back of the ribs (optional but recommended for tenderness).
- Rub a thin layer of yellow mustard over both sides of the ribs—this acts as a binder for the spices.
- Season generously with salt, pepper, garlic powder, garam masala, and MSG.
- Wrap the ribs tightly in foil and place them on a baking sheet.
- Bake in the oven for 2 hours.
- While the ribs are baking, add the tomatoes, garlic powder, ginger, vinegar, maple syrup, honey, brown sugar, and garam masala to a saucepan.
- Simmer over medium heat for 10–15 minutes, until the tomatoes are softened and everything is fragrant and slightly thickened.
- Blend until smooth using a blender or immersion blender. Set aside.
- After the first 2 hours, remove the ribs from the oven and carefully unwrap them.
- Reduce oven temperature to 275°F.
- Brush the ribs generously with the garam masala sauce.
- Return to the oven uncovered and bake for 1 hour, basting once more halfway through with additional sauce.
- Optional: Broil for 2–3 minutes at the end for a caramelized finish.
