Thursday, June 26, 2008

Tamarind Glazed Ribs

Tamarind Glazed Ribs
From Simply Delicioso

Prep time: 10 minutes
Roasting time: 90 minutes

Serves 4

2 racks of ribs (about 2lb/1kg each)
Salt & pepper
2 dried aji panca or ancho chilies, soaked in hot water until soft (about 10 minutes)
½ cup tamarind paste
3-4 tbsp brown sugar
2 tbsp Worcestershire sauce
Juice of one lemon (about 1/3 cup)
½ cup orange juice (preferably freshly squeezed)
4 garlic cloves, coarsely chopped

1. Preheat the oven to 300ºF/150ºC.

2. Sprinkle the ribs with salt and pepper and place them meaty side up on a rack over a foil lined, rimmed baking sheet for easy cleanup. Roast for 30 minutes and pour off any excess fat from the pan. Turn the ribs over and increase the temperature to 400ºF/200ºC and continue to cook for another 30 minutes.

3. While the ribs are cooking, make the glaze: Remove the dried chilies from the soaking liquid and discard the stem and seeds. Reserve the soaking liquid. Place the chilies, tamarind paste, brown sugar, Worcestershire sauce, lemon & orange juices and garlic in a blender. Puree to a thick paste, scraping down the sides of the blender as needed. If the sauce seems to thick, add a little of the reserved soaking water. Set aside ¼ of the glaze for serving.

4. After the ribs have cooked for 30 minutes at 400ºF/200ºC, begin basting them with the tamarind sauce every 15 minutes until the ribs are tender, turning them meaty side up after an additional 30 minutes.
Remove the ribs from the oven and using a clean basting brush, paint them with the reserved glaze and serve.

Great served with salad and roasted sweet potato.

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