Tandoori BBQ Beef Short Ribs

1. Make the marinade

Mix the garlic, Shemin’s Tandoori Spice Blend, Greek yoghurt, olive oil, lemon juice and salt in a bowl.

2. Marinate the ribs

Rub the marinade all over the beef short ribs, making sure they are well coated.

Cover and refrigerate for at least 2 hours, ideally overnight, to let the flavour develop.

3. Bring the ribs closer to room temperature

Remove the ribs from the fridge approximately 30 minutes before cooking.

To cook on the BBQ

4. Cook the ribs

Set up a lidded barbecue for indirect cooking at 135–150°C. Brown the ribs briefly over direct heat, then move them to a foil tray on the indirect side. Cook for 1 hour, then cover tightly with foil and cook for another 1½ to 2 hours, until tender.

5. Add the sticky glaze

Mix the Shemin’s Mango Chutney, water and lemon juice. Brush over the ribs and cook uncovered for a final 10–15 minutes, watching carefully so the glaze does not burn.

To cook in the oven

4. Slow cook the ribs

Heat the oven to 160°C / 140°C fan. Place the ribs in a roasting tin, cover tightly with foil or a fitted lid, and cook for about 3 hours, until very tender.

5. Add the sticky glaze

Brush over the optional Mango Chutney glaze, increase the oven to 200°C / 180°C fan, and cook uncovered for 10–15 minutes, until glossy and lightly caramelised.

Rest and serve

6. Rest before serving

Rest the ribs for 15 minutes, loosely covered with foil. Serve with mint yoghurt or raita, fresh lemon wedges, salad, Shemin’s Indian Breads or your favourite barbecue sides.