Tamarind Pork Ribs
Tamarind Pork Ribs
Ingredients
- 1 tbsp brown sugar
- 2 tsp sweet paprika
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 4 lb (1.8 kg) pork baby back ribs
- 1 tbsp fresh ginger, chopped
- 2 tbsp butter
- 1/3 cup (75 ml) ketchup
- 1/3 cup (75 ml) orange marmalade
- 1/3 cup (75 ml) tamarind concentrate (see note)
- ¼ cup (60 ml) chicken broth
- 2 tbsp brown sugar
- 2 tsp sweet paprika
- 1 ½ tsp (7.5 ml) Sriracha
- ½ tsp garlic powder
- ¼ cup (40 g) roasted unsalted peanuts, finely chopped
- 3 tbsp cilantro leaves, chopped
- 1 green onion, finely chopped
- Lime wedges, for serving
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a bowl, combine all of the ingredients except for the ribs.
- On a work surface, use a piece of paper towel to peel off the white membrane from the underside of the ribs. Place the ribs on a baking sheet and generously season with the dry rub, massaging it into the meat on both sides.
- Wrap the ribs in foil, placing a maximum of two racks stacked on top of each other per foil packet. Place on a baking sheet. Bake for 2 hours or until the meat is tender.
Tamarind Pork Ribs