Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw

Deselect All

Ribs and Rub:

2 racks baby back ribs (5 to 6 pounds total)

2 tablespoons dark brown sugar

1 tablespoon chili powder

1 tablespoon curry powder

1 tablespoon kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

Sauce:

1 tablespoon olive oil

1/2 medium yellow onion, grated

1 tablespoon grated fresh ginger

1 cup ketchup

1 cup low-sodium chicken broth

1/4 cup lightly-packed dark brown sugar

2 tablespoons tamarind concentrate paste

2 teaspoons Worcestershire sauce

1/2 teaspoon garlic powder

Sweet and Spicy Kale Mango Slaw, recipe follows

Dressing:

1/4 cup freshly squeezed lime juice

1/4 cup vegetable oil

1/4 cup white wine vinegar

2 tablespoons granulated sugar

1 tablespoon freshly grated ginger

1/2 teaspoon kosher salt

1 clove garlic, grated

Freshly ground black pepper

Slaw:

5 cups shredded kale

3 cups shredded cabbage

1 mango, julienned

1 red bell pepper, thinly sliced

3 scallions, thinly sliced

1 Thai red chile, thinly sliced (seeds and membranes removed if you like less spice)

3 tablespoons chopped roasted, salted peanuts

1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves