Ingredients

For the Ribs
• 2 Tbsp garam masala
• 1.5 Tbsp turmeric
• 3/4 Tbsp curry Powder
• 2 Tsp ground cumin
• 1/2 Tbsp ground cardamon
• 1 Tbsp garlic powder
• 1 Tbsp smoked paprika
• 1 Tbsp ground ginger
• 1/2 Tbsp kosher salt
• 1 full rack of baby back ribs

For the Barbecue Sauce (Yield: 1/2 cup)
• 3 Tsp olive oil
• 1 shallot, finely chopped
• 1 peeled thumb-sized piece of ginger, grated
• 2 cloves of chopped garlic
• 2 Tsp cayenne pepper
• 1/3 cup mango chutney
• 1/4 cup rice wine vinegar
• 1/3 cup tahini
• 1.5 Tbsp garam masala
• 1/2 cup of water
• 1 cup of coconut milk
• 1/4 cup tomato paste
• 1.5 Tbsp of deli mustard
• 3 or 4 Tsp of Worcestershire sauce (optional)
• Salt to taste

1. To make the dry rub just take all of the ingredients in a small sealable container because you'll have a lot left over, and mix them all up.
2. Take your baby back ribs and make slices to the membrane on the bone side of the rack. Then apply and rub the dry rub on both sides of the ribs. In the picture shown above I'm almost positive that I used too much dry rub, since I ended up brushing some off anyways. So just as a suggestion, don't use too much dry rub, but you can rub your ribs any way that you want.
3. Once your ribs have been rubbed, you're going to wrap them in aluminum foil with the seam and the bone side facing up.
4. Now you're going to bake these ribs low and slow at 250°F for 2 hours.
5. While the ribs are baking you can start making the Indian barbecue sauce. Start by adding the olive oil to a sauce pan and heating it over medium-low to medium heat. Then add the shallot, ginger, and garlic and sauté until the shallots become translucent or the mixture becomes very fragrant, which shouldn't take more than a minute.
6. Once the mixture is fragrant add the rest of the ingredients and stir until they are all combined.
7. Now bring the heat to medium-high until the mixture begins to boil. Once it boils bring the heat back down to medium-low or medium so that it's at a steady bubble, not vigirous bubbling. At this point I would keep an eye on the sauce while it reduces because if it boils too violently for too long the taste will change, especially once it begins to thicken. I ended up checking on it every 10 minutes or so to stir, taste, and make adjustments to the flavor and heat. This process will take 40 minutes depending on how thick you want your sauce to be, but I recommended that you let it reduce for at least 20 minutes.
8. Once your sauce has finished reducing, let it cool, and then store it in your refrigerator until you need it.
9. When your ribs have finished the first round of baking take them out to cool because you need to drain all the leftover liquid from it. You can do whatever you want with this liquid: throw it away, make another sauce, add it to the Indian barbecue sauce (I don't recommend this because there's already enough fat in it, but maybe it'll work. Who knows?).
10. After the ribs have cooled and you've drained all the liquid take whatever barbecue sauce you're using and brush it on both sides of the ribs. Then you're going to put the ribs back in the oven, bone side down at 350°F. Every 10 minutes you're going to brush more sauce on the meat side of the ribs, which should be facing up, and be generous with the sauce. I did this step four times, but you can do it three times to keep the meat sticking on the bones.
11. Once you're finished your ribs are ready to serve! I cut mine up before serving and brushed them with any left over sauce.