Sweet Temptation Ribs: Tamarind-Glazed Spare Ribs

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This recipe was delicious. I double it the dry rub ingredients and the tamarind sauce. I cooked it in the oven for three hours. They were so tender and falling off the bone. Thanks for the recipe, I will make it again. Oh, by the way this is the first time I try one of your recipes. It was worth it.

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These were delicious and so easy to make. This recipe did not talk about about finishing off the ribs on the grill like the show told us to do. Although it was not necessary, I believe it really added a nice crust onto the ribs with that wonderful sauce. It was really easy to find the tamarind paste/sauce in the international aisle of my grocery store. However, I could not find the sweet soy sauce so I just made my own with half soy sauce and half brown sugar. I did add a bit of honey to the sauce to sweeten it up before putting on the ribs. Spare ribs will be on the menu a lot more in our home now with this great recipe! Thanks Aarti for sharing and hitting another homerun with this amazing dish!

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GREAT RIBS !!! MADE THEM WITH CHICKEN,EQUALLY AS GOOD,I WILL BE MAKING THESE FOR OUR QUEENS DIAMOND CELEBRATION STREET PARTY,WONT MY NEIGHBOURS BE PLEASED!!!
THE CINNAMON ICED TEA IS DIFFERENT AND TASTE GREAT

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I added a bit of honey into the glaze after reading other reviews, but otherwise made it exactly as written (hint - found CHEAP 6-pack of tamarind paste on Amazon. This was incredibly flavorful - it's a strong smoky cumin-y flavor, but I loved that paired with the sweet/sour glaze. They cooked perfectly in the oven - have never done ribs off the grill before. These were almost even better the 2nd night when I took the meat off the bones and made a sandwich - didn't even need to add any sauce - the meat was so tender and moist on its own. Seriously good meat, Aarti! Thanks! This will be my new go-to cookout recipe. It's a brilliant flavor combo that's a bit different than standard BBQ-style ribs.

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I looked in three different grocery stores and an Indian market for either sweet soy sauce or kecap manis and couldn't find either. I found something called soy sauce paste and mixed 2T of that with 1T of pure maple syrup.
These were the best spare ribs I ever made; they'll replace a fussier recipe I've used for years.

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These were great! I rubbed the ribs and smoked them on my Traeger for 4 hours. Then I put the ribs in foil, slathered them with the sauce, folded up the foil packets nice and tight, turned the smoker temp to 275 degrees and cooked for another 1 1/2 hours. They were fall off the bone delicious! I also messed up and used about 5 times more garlic and ginger than was called for, but they still came out fantastic.

I think the folks who said the ribs were sour used regular soy sauce. If you cannot find sweet soy sauce make your own. 1 cup soy sauce, 1/2 cup brown sugar, 2 whole star anise. Bring to a gentle boil, turn down heat and simmer for an hour or so until liquid is very thick. Let cool, and any that is left can be stored in the fridge for at least a month.

I loved this recipe and will make it again.

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BEWARE! Recipe measurement errors throughout!!! The recipe in print uses HALF the amt of EACH ingredient that Aarti uses on TV. Today made the glaze using the TV version of recipe, not the printout's--basically doubling the printout recipe. You must also simmer it longer than 10 mins, 20 to 30 mins is good, it thickens more as it sits. It reduced to about 2 cups' worth. One cup was enough for this one meal, I'll freeze the rest. I would advise doubling the glaze measurements; it's a fair amt of work for this glaze--cook once, eat twice. As for the taste, the recipe name says "sweet" but it isn't. Too savory; needs honey or sugar. I already put honey into the remainder of the glaze I'm freezing. That should do the trick.

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I used 4 lbs of ribs and it was perfect. I made it for some pretty picky folks and they were in love with them. The tamarind added a tartness, but the sweet soy added enough sugar to make it a nice mix. I'm not sure that the suggestion of mixing regular soy with ketchup would yield the same sweetness.

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The glaze was tasty but very tart. I added more ketchup and some brown sugar. The discrepancy in the two recipes is due to the fact that the on line recipe is for half the amount of ribs (only 2 2 lbs ribs she used on the tv show.

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There were not sweet at all, in fact everyone said they were a bit sour. Definitely needs some sweetness added, then it might be a bit better.