SPICY TAMARIND PORK RIBS WITH SCALLIONS AND PEANUTS
This recipe balances richness with a tart sweetness, and features a two-part approach to cooking the meat that yields complex flavor. Pork spare ribs are marinated, covered and baked until just tender. They're then brushed with a glaze made with an invigorating combination of tamarind, ginger, nutmeg and scotch bonnet chile. You can finish the ribs in a hot oven or on the grill; the glaze caramelizes nicely either way. They are delightful as a finger food or as a main dish with practically any accompaniment, like this cool cucumber salad.
Provided by Yewande Komolafe
Categories dinner, finger foods, meat, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.
- In a small bowl, combine 1/2 cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2 1/2 hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.
- While the ribs bake, add the remaining 1/2 cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.
- Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.
- Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.
- Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.
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Mohodd
[email protected]I followed the recipe exactly, but my ribs turned out tough. Not sure what went wrong.
Ukh Yes 7uj
[email protected]These ribs were a bit dry, but the tamarind sauce was delicious.
Tytiuanna Singer
[email protected]I made these ribs for a potluck and they were a huge success! Everyone loved them.
Zaid Arain
[email protected]I'm not usually a fan of pork ribs, but these were amazing! The tamarind sauce was so flavorful and the ribs were cooked perfectly.
ifashawna anderson
[email protected]The tamarind sauce was a bit too sweet for my taste, but the ribs were still very good.
Ali Mallah
[email protected]These ribs were easy to make and turned out great! I'll definitely be making them again.
Layla Lloyd
[email protected]I loved the unique flavor of the tamarind sauce. I'll definitely be making these ribs again.
Mobile moments E
[email protected]These ribs were a bit too spicy for me, but they were still very good.
hellal khan
[email protected]These ribs were amazing! I'll definitely be making them again.
aiden delano
[email protected]I followed the recipe exactly, but my ribs turned out tough. Not sure what went wrong.
Luckmore Choto
[email protected]These ribs were a bit dry, but the tamarind sauce was delicious.
vanie Ramnauth
[email protected]The tamarind sauce is a bit too sweet for my taste, but the ribs were still very good.
Shameer Ahmed
[email protected]I made these ribs for a potluck and they were a huge success! Everyone loved them.
Lizardo Lewis
[email protected]These ribs were easy to make and turned out great! The tamarind sauce was delicious and the ribs were fall-off-the-bone tender.
Natalie Carr
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of tamarind, but I'm so glad I did! The tamarind sauce was perfectly balanced and the ribs were cooked to perfection.
Bona Best
[email protected]These ribs were a hit at my party! Everyone loved the unique flavor of the tamarind sauce. I'll definitely be making them again.
Antwi Raphael
[email protected]I'm not usually a fan of pork ribs, but these were amazing! The tamarind sauce was so flavorful and the ribs were cooked perfectly.
Lucas Boyce
[email protected]These ribs were fall-off-the-bone tender and had a delicious flavor. The tamarind sauce was tangy and sweet, and the scallions and peanuts added a nice crunch.
jojo jojo
[email protected]Loved the sweet and spicy balance of these ribs. The tamarind sauce was a perfect complement to the pork, and the scallions and peanuts added a nice touch of freshness and crunch.