Wash and cut the ribs into half. With a meat tenderiser, beat the meat to make it more tender. But do not over do it. If you do not have the meat mallet then you can use the back of your steel spoon too. But this step is important and this ensures the even cooking of meat and it will be able to absorb all the flavours and spices.
In the same pan, add another tablespoon of ghee, warm it and slowly add the rib chops along with the marinade (which clinges to the rib chops )
Garam masala - few shah mirch (white pepper) + 1/4 tsp shah jeera (caraway seed) + few black pepper + 1 mace (jayitri) + 1/2 tsp coarsely pounded nutmeg (jayphal) + one black cardamom + one inch cinnamon sticks + one star anise (phool chakra) .