Tamarind Ribs

Tamarind BBQ Spare Ribs

This Tamarind BBQ Sauce is in the sticky, goey tradition of finger-lickin', (not the St. Loius-style spice rub type) but with a very unique twist. Tamarind is derived from the seed pod of a tree that is commonly harvested from the Carribbean and Thailand. The ripened pods are sticky and goey themselves, with a texture much like marmalade right from the tree. Prepared tamarind sauces and tamarind paste are readily available, but creating the paste right from the pods is easy. Simply cover with double the quantity of water and simmer for a few hours allowing the liquid to reduce by half. The push the contents thru a mess strainer, much the way one would do when making jam.

 

Notes

See more recipes by Marlon Braccia, The Enlightened Cook at http://enlightenedcook.com

Her high-protein cookbook exclusively on meat, fish and poultry recipes is available as a softcover book or for Kindle on Amazon, for Kindle and on iTunes

http://www.amazon.com/The-Enlightened-Cook-Protein-Entrees/dp/1449599494

For iBook or iPhone app versions, search "Protein Entrees" on iTunes.

Ingredients

  • 1  Cup  tamarind sauce
  • 1 1/2  Teaspoon  pink peppercorns
  • 1 1/2  Teaspoon  salt
  • 2  Tablespoons  fresh basil
  • 1  Tablespoon  black pepper
  • 1/4  Cup  brown sugar
  • 1  Cup  Alt: 1/2 water + 1/2 tamarind paste
  • 1/2  Cup  tomato paste
  • 1/2  Cup  oranic apple cider vinegar
  • 2  Tablespoons  peanut butter
  • 6  Pounds  baby back spare ribs

Directions

Crush pink peppercorns with a mallet or heavy-bottomed pan. Chop fresh basil. Combine with all other ingredients for the sauce. Slather the ribs liberally and place into a baking dish. Marinate overnight if possible.

Oven or Combination Oven/Grill Method
Cover and bake at 300º for 1 hour. Then reduce temperature to 175º and bake covered, for another 3-5 hours. This can be done the day before and refrigerated overnight. Uncover and broil for 3 min each side immediately before serving or place on a BBQ grille to thicken the coating and brown.

Grill Method:
Grill with indirect heat (coals on one side and ribs on the other side) with the grill lid down. For that fall-off the-bone tenderness, use few coals and replenished when necessary so temperature is very low over a prolonged period. Soaked wood chips make a nice extra touch of smoky flavor. Slather with additional coat of BBQ sauce and finish for 3 minutes each side over direct heat for that finger-lickin’, sticky goodness that says 4th of July!

Nutritional Facts

Total Fat
122g
100%
Sugar
11g
12%
Saturated Fat
54g
100%
Cholesterol
385mg
100%
Carbohydrate, by difference
25g
19%
Protein
119g
100%
Vitamin A, RAE
123µg
18%
Vitamin B-12
10µg
100%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
36µg
40%
Calcium, Ca
176mg
18%
Choline, total
15mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
52µg
13%
Iron, Fe
15mg
83%
Magnesium, Mg
135mg
42%
Manganese, Mn
1mg
56%
Niacin
26mg
100%
Phosphorus, P
832mg
100%
Riboflavin
2mg
100%
Selenium, Se
117µg
100%
Sodium, Na
831mg
55%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
305g
11%
Zinc, Zn
25mg
100%

Tamarind Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Tamarind Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chilis, the smaller ones are usually spicier. Handle with caution and care.