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.

 

Ready in
3-5 h
6
Servings
1386
Calories Per Serving
Deliver Ingredients

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!

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.

Nutritional Facts

Total Fat
109g
100%
Sugar
17g
N/A
Saturated Fat
35g
100%
Cholesterol
363mg
100%
Protein
73g
100%
Carbs
25g
8%
Vitamin A
20µg
2%
Vitamin B12
2µg
29%
Vitamin B6
3mg
100%
Vitamin C
6mg
9%
Vitamin D
10µg
3%
Vitamin E
3mg
16%
Vitamin K
10µg
12%
Calcium
111mg
11%
Fiber
3g
11%
Folate (food)
11µg
N/A
Folate equivalent (total)
11µg
3%
Iron
6mg
32%
Magnesium
115mg
29%
Monounsaturated
40g
N/A
Niacin (B3)
23mg
100%
Phosphorus
704mg
100%
Polyunsaturated
19g
N/A
Potassium
1526mg
44%
Riboflavin (B2)
1mg
72%
Sodium
1134mg
47%
Sugars, added
6g
N/A
Thiamin (B1)
2mg
100%
Trans
1g
N/A
Zinc
12mg
78%