Sweet Temptation Ribs Tamarind Glazed Spare Ribs Recipes

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TAMARIND GLAZED RIBS WITH CHAYOTE AND MANGO SLAW



Tamarind Glazed Ribs with Chayote and Mango Slaw image

Provided by Aarón Sánchez

Categories     main-dish

Time 2h38m

Yield 4 to 6 servings

Number Of Ingredients 28

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sugar
1 tablespoon ground ancho chile powder
1 teaspoon Mexican cinnamon
1 teaspoon garlic powder
1 tablespoon ground black pepper
1 rack St. Louis-style pork ribs (brisket bone and skirt meat removed)
Salt
1 tablespoon olive oil
1 white onion, finely chopped
1 tablespoon chopped ginger
1 stalk lemongrass
2 cloves garlic, finely minced
1 jalapeno, finely minced
1 tablespoon honey
1 quart chicken stock
1 (4 to 6-ounce) package tamarind pulp
1 tablespoon honey
1 teaspoon red pepper flakes
1/4 cup white vinegar
1 chayote, juilenned
1/2 red onion, thinly sliced
1 mango, julienned
1 tablespoon chopped cilantro
1 tomato, thinly sliced
1/4 cup extra-virgin olive oil
2 limes, juiced

Steps:

  • In a large bowl, combine the cumin, coriander, sugar, ancho powder, cinnamon, garlic powder, and pepper. Mix the spices well with a wooden spoon. Season the pork ribs on both sides with salt, then start rubbing the spice mixture evenly on both sides to coat all the surface meat. Place in refrigerator, cover, and allow to sit overnight.
  • Preheat oven to 300 degrees F.
  • Wrap the pork ribs tightly in plastic, then place in shallow baking dish with 1-inch of water and place the pan in the oven for 1 hour and 30 minutes. Remove the ribs from the plastic wrap and set aside.
  • While the ribs are cooking, in a large sauce pot, add 1 tablespoon oil and heat over medium high heat. When the oil has begun to smoke, add the onion, ginger, lemongrass, garlic, and jalapeno. Start cooking until the onion becomes translucent, about 7 minutes. Then, add the honey, chicken stock, and tamarind. Simmer for 20 minutes then puree in a blender until smooth. Season with salt and pepper and strain through a medium fine strainer. Set aside.
  • To make the dressing for Chayote Slaw: In a small sauce pot, combine the honey, pepper flakes, and vinegar. Cook 10 minutes until the mixture is reduced by half. Set aside to cool in a large mixing bowl. When the mixture is cool, add the chayote, red onion, mango, cilantro, tomato, olive oil, and lime juice. Mix well and set aside.
  • To finish the dish: On a hot well oiled grill, add the cooked pork ribs and start to cook on one side 5 minutes making sure to baste the other side with tamarind glaze. Then, flip the ribs over and baste this side for 5 minutes. Repeat this process three times until a nice crust has formed. Remove and cut between each bone and serve on a large platter with the Chayote Mango Slaw and a side bowl of the tamarind sauce.

TAMARIND GLAZED BABY BACK RIBS



Tamarind Glazed Baby Back Ribs image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

2 racks pork baby back ribs (about 2 pounds each)
Salt
Freshly ground black pepper
2 aji panca, seeded, ribbed, and soaked in hot water, or 1 fresh poblano pepper, roasted under the broiler on all sides until charred, cooled, skin peeled away, seeded and ribbed
1/2 cup tamarind paste
2 tablespoons light or dark brown sugar
2 tablespoons Worcestershire sauce
1/3 cup lemon juice (about 1 lemon)
1/2 cup fresh orange juice (about 1/2 orange)
4 garlic cloves, roughly chopped

Steps:

  • Preheat your oven to 300 degrees F.
  • Sprinkle the ribs with salt and pepper and place them meaty-side up on an aluminum foil-lined rimmed baking sheet or shallow baking dish. Roast for 30 minutes and then drain off any accumulated fat from the baking sheet. Turn the ribs over and increase the oven temperature to 400 degrees F. Return them to the oven for an additional 30 minutes.
  • While the ribs cook, make the glaze. Drain the aji panca and place it in a blender along with the tamarind paste, brown sugar, Worcestershire sauce, lemon juice, orange juice and garlic. Puree to make a thick paste, scraping the jar as necessary. Set aside 1/4 of the glaze for serving.
  • After the ribs have cooked at 400 degrees F for 30 minutes, begin basting them with the glaze every 15 minutes until the ribs are tender, about 1 hour, turning the ribs meaty side up again after 30 minutes. Remove the ribs from the oven, brush with the reserved glaze and serve.

BABY BACK RIBS WITH TAMARIND GLAZE



Baby Back Ribs with Tamarind Glaze image

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

Provided by Harneet Baweja

Categories     Bon Appétit     Summer     Grill     Dinner     Grill/Barbecue     Pork Rib     Pork     Ginger     Orange     Anise     Apple Juice     Hot Pepper     Chile Pepper     Tamarind     Cucumber     Cilantro

Yield 4 servings

Number Of Ingredients 21

Ribs:
2 racks baby back pork ribs (3 1/2-4 pounds total), halved crosswise
5 ounces ginger, peeled, chopped
1 orange wedge (about 1/8 of orange)
5 star anise pods
2 1/2 cups unfiltered apple juice
1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
6 habanero chiles, halved lengthwise, seeds removed if desired, divided
1/4 cup plus 1/3 (lightly packed) light brown sugar
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup tamarind concentrate
3 tablespoons honey
Salad and assembly:
Vegetable oil (for grill)
Kosher salt
1 Persian cucumber, thinly sliced
1/2 small red onion, thinly sliced
1/2 serrano chile, very thinly sliced
2 teaspoons fresh lime juice
Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

Steps:

  • Ribs:
  • Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2-2 hours. Chop remaining chiles while ribs are cooking and set aside.
  • Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
  • Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1-1 1/2 cups), 30-45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
  • Salad and assembly:
  • Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
  • Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
  • Do Ahead
  • Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

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