Tamarind Ribs

Tamarind Ribs
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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.  
Servings
6
servings
Ingredients
  • 1 cup tamarind sauce
  • 1 1/2 teaspoon pink peppercorns
  • 1 1/2 teaspoon salt
  • 2 tablespoon 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 tablespoon peanut butter
  • 6 pound baby back spare ribs
Directions
  1. 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.
  2. 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.
  3. 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!
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