Fennel seeds are ground into a powder for the spice rub and add a sweet, herbal, and licorice-y taste to the ribs. Sugar in the spice rub helps with caramelizing and getting a sweet taste to balance the heat. Chaat masala is a lip-smacking spice blend that has warm aromatics like cumin, coriander, mango powder, and black salt all mixed together to add a tangy, sweet, and earthy flavor to the ribs. Kala namak (Black salt) is a sulfuric-smelling ingredient that adds a tanginess and sourness to the spice rub that makes it pop! Kashmiri chili powder adds heat to the spice rub. I prefer Kashmiri chili powder for its smoky and subtle heat; however, if you are going to substitute another type of chili powder, add ½ the amount. You can always add more but you can’t subtract as easily. Fine sea salt is so important to help season the fatty cuts of meat and make all of the flavors pronounced in this dish.
