BABY BACK RIBS WITH TAMARIND GLAZE
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
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.
STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 7h15m
Yield 4 to 6 servings
Number Of Ingredients 36
Steps:
- For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 500 degrees F.
- Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
- For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
- Remove the ribs from the oven and preheat the broiler to high.
- Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
- For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
- For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
- Add the dressing to the slaw and toss to combine.
TAMARIND GLAZED BABY BACK RIBS
Provided by Ingrid Hoffmann
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 10
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.
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- To make the glaze: Whisk together apple juice, ketchup, brown sugar, honey, vinegar, soy sauce, tamarind concentrate, and sriracha in a small saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until thickened to a syrupy consistency, 20 to 30 minutes. Remove from heat and set aside.
- To make the rub: Mix together paprika, brown sugar, white pepper, salt, ginger powder, garlic powder, mustard powder, and cayenne pepper in a small bowl.
- Remove membrane from back of each rack of ribs and trim meat of excess fat. Generously season ribs all over with rub mixture.
- Fire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the ribs in smoker or grill, meaty side up, and smoke until the ribs have turned a deep mahogany color, 2-3 hours. Spray ribs with apple juice and continue smoking, spraying the ribs with apple juice every 45-60 minutes, until they bend slightly when lifted from one end, about 2 hours longer. During the last 30 minutes of cooking, brush top of each rack with glaze. Remove ribs from smoker, slice, and serve immediately.
BABY BACK RIBS WITH TAMARIND GLAZE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (5)Estimated Reading Time 3 minsServings 4
- Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and ¼ 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, 1½–2 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 ⅓ 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 1–1½ 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.
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