Name: Tamarind Pork Ribs
Prep time: 35 min
Cook time: 2 h 10 min
Total time: 2 h 45 min
Yield: 4 serving(s)
Ingredients: 1 tbsp brown sugar; 2 tsp sweet paprika; 1 ½ tsp salt; ½ tsp ground black pepper; ½ tsp garlic powder; 4 lb (1.8 kg) pork baby back ribs; 1 tbsp fresh ginger, chopped; 2 tbsp butter; 1/3 cup (75 ml) ketchup; 1/3 cup (75 ml) orange marmalade; 1/3 cup (75 ml) tamarind concentrate (see note); ¼ cup (60 ml) chicken broth; 2 tbsp brown sugar; 2 tsp sweet paprika; 1 ½ tsp (7.5 ml) Sriracha; ½ tsp garlic powder; ¼ cup (40 g) roasted unsalted peanuts, finely chopped; 3 tbsp cilantro leaves, chopped; 1 green onion, finely chopped; Lime wedges, for serving

Note from Ricardo

Tamarind concentrate is harder to find than the paste. Tamarind paste is available in most Asian grocery stores, as well as some supermarkets. To make your own tamarind concentrate, bring ½ cup (125 ml) water to a boil. Remove from the heat. Add 2 oz (55 g) tamarind paste and let soak for 10 minutes. Using a fork, stir to break up the tamarind. Strain through a sieve. This will yield 1/3 cup (75 ml) tamarind concentrate.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Tamarind Pork Ribs

Categories

Ingredients

Dry Rub

Sauce

Toppings

Preparation

Dry Rub

Sauce

Toppings

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet