Photo: Tamarind Glazed Baby Back Ribs Recipe
Ingredients
- 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
Directions
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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By Cookin Cotati
Cotati, CA
on April 13, 2013
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Excellent flavor and color. Some of the best ribs I have ever made or, eaten with the exception of a local rib joint where the Cordon Bleu trained chef smokes his for hours and hours in his huge smoker. His do not need a sauce or glaze. Ingrid's are sticky good and this recipe is a keeper for me until I buy a big-boy smoker of my own!
By ckeaty_12241919
Southern, OR
on September 03, 2010
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We are SOO lucky to have this lady here sharing her talents!! TY Ingrid!
These are perrrfect. Rock on..
By samphire74_11554892
kirkland, WA
on August 17, 2010
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Cambodian style ribs
Ribs and marinade:
? 2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
? 1/4 cup chopped peeled fresh ginger
? 6 garlic cloves, chopped
? 1 tablespoon sugar
? 1 tablespoon coarse kosher salt
? 1 tablespoon freshly ground black pepper
? 2 tablespoons honey
? 2 tablespoons soy sauce
? 2 tablespoons fish sauce
Basting Sauce:
? 3teaspoons coarse kosher salt, divided
? 3 teaspoons ground white pepper, divided
? 1 large lime
? Nonstick vegetable oil spray
Preparation
For ribs and marinade:
Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section. Place ribs on large rimmed baking sheet.
Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section. Cover with plastic wrap and refrigerate at least 4 hours.
For basting sauce: Use at the very end, last 3-4 minutes on the grill!
Place 2 teaspoon coarse salt and 2 teaspoon ground white pepper in a bowl, then squeeze 1 lime into the bowl.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat. Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side. Baste both sides of the ribs for the final 3-4 minutes.
Read all 30 reviews