Tamarind-Glazed Spare Ribs

 
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Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Tue Jul 03, 2012 8:56 pm    Post subject: Tamarind-Glazed Spare Ribs Reply with quote

Making this in the next hour or so ....hopefully ...I can stand up long enough ;-) ribs have been marinating since yesterday ...pics to follow ....

Tamarind-Glazed Spare Ribs
Recipe courtesy Aarti Sequeira


Ingredients
For the Dry Rub:
2 (2-pounds) racks pork spare ribs
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 chile de arbol, optional
2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons kosher salt

For the Glaze:
3 tablespoons peanut oil
1/2 teaspoon freshly cracked peppercorns
1/2 cup minced shallots
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1/4 cup whiskey
2 tablespoons tamarind paste, such as Neera brand, see Cook's Note*
3 tablespoons sweet soy or kecap manis or stir together 11/2 tablespoons each ketchup and soy sauce, see Cook's Note*
2 tablespoons ketchup
Directions
The day before you want to eat the ribs, line a baking sheet with some heavy-duty aluminum foil, and set a cooling rack on the sheet. Wash the rib racks and then thoroughly pat them dry with paper towels and place them on the rack.


To make the dry rub: Set a small skillet (I used a cast iron one) over medium heat. Add the fennel seeds, cumin seeds and chile, if using. Toast the spices, shaking often, until the seeds darken a touch, release their aroma, and smoke ever so slightly. Pour the seeds and the chile into a pestle and mortar or a spice grinder and grind until fine (break the chile up with your hands first if using a spice grinder). Add the brown sugar, paprika and 2 tablespoons salt and stir to combine, smoothing out any lumps in the sugar.


Sprinkle half of the rub over the ribs and massage into the meat evenly. Flip the ribs over and massage the remaining rub into the meat. Cover the ribs tightly with plastic wrap, and refrigerate overnight.


To make the glaze: In a medium saucepan over medium-high heat, warm the peanut oil until shimmering. Add the peppercorns and cook for 30 seconds. Add the shallots, garlic and ginger. Cook until the shallots soften and turn slightly golden, about 5 minutes.


Turn the heat off and add the whiskey. Turn the heat back on, and cook until the whiskey has mostly evaporated. Then add 1/2 cup of water, the tamarind, sweet soy and ketchup. Stir together, and reduce the heat until the mixture is at a simmer. Cook until the mixture has thickened slightly, about 10 minutes. Set aside until you're ready to use it.


When you're ready to cook, preheat the oven to 350 degrees F. Pull the ribs out of the refrigerator and leave on the counter as the oven heats up. Then, remove the plastic wrap from the ribs. Roast the ribs until the meat is tender, about 1 1/2 hours, rotating the pan halfway through to ensure even cooking.


Pull the ribs out of the oven and turn it up to 425 degrees F. Brush the tamarind sauce liberally on both sides of the rib racks, and return the ribs to the oven for about 10 more minutes. Brush with sauce one more time and serve with plenty of napkins!


*Cook's Note: Tamarind paste, sweet soy sauce and kecap manis are available in the international aisle of better supermarkets, as well as in specialty Latin and Asian markets

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luke



Joined: 11 Feb 2007
Location: by the sea

PostPosted: Tue Jul 03, 2012 9:25 pm    Post subject: Reply with quote

that sounds a bit nice! Smile
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Skylace
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Joined: 29 Apr 2006
Location: Pittsburgh, PA

PostPosted: Tue Jul 03, 2012 11:47 pm    Post subject: Reply with quote

Thank you! Thank you! Thank you for posting this! I was hoping you would!!!
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Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Wed Jul 04, 2012 1:17 am    Post subject: Reply with quote

not the best pic...but was oh so delish ..i need to tweek the recipe will do that tomorrow

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faceless
admin


Joined: 25 Apr 2006

PostPosted: Wed Jul 04, 2012 2:05 am    Post subject: Reply with quote

I can imagine that - almost... I've never had fresh ribs done properly, but I know that looks good!
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Aja
Reggae Ambassador


Joined: 24 Jun 2006
Location: Lost Londoner ..Nr Philly. PA

PostPosted: Wed Jul 04, 2012 2:16 am    Post subject: Reply with quote

ffs face I will marry u one day ...lol ..
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Skylace
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Joined: 29 Apr 2006
Location: Pittsburgh, PA

PostPosted: Wed Jul 04, 2012 4:48 pm    Post subject: Reply with quote

I'm licking the screen! Surprised
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eefanincan
Admin


Joined: 29 Apr 2006
Location: Canada

PostPosted: Sun Jul 08, 2012 12:32 am    Post subject: Reply with quote

I don't even like ribs and those look pretty tasty Smile
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