Monday, January 10, 2011

Tamarind Barbecue Pork Ribs

Tamarind Barbecue Pork Ribs

3 pounds pork ribs (or riblets)
1/4 cup tamarind paste
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup olive oil
2 cloves garlic, pressed
1 Tbsp. salt
1 Tbsp. smoked paprika
1 tsp. ground black pepper
1 tsp. ground cumin

Mix ingredients together and coat ribs well, cover and refrigerate overnight.

Preheat oven to 325˚.  Transfer the ribs and marinade to a baking dish.  Cover with foil and bake for 2 hours.  Transfer the ribs to a plate and pour and leftover marinade to another bowl.  Wisk briefly to emulsify (I actually take part to most of the fat off at this point, but that's a personal preference).

Heat up your grill or grill pan.  Oil lightly then put on the ribs.  Cook on medium heat for a few minutes, then brush with  marinade and turn over.  Repeat until you have used all of the marinade.  Serve immediately.

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