Sweet Temptation: Tamarind-Glazed Pork Ribs

Votes: 2

Time: 8 hours 40 minutes
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 1462, total fat 117 G., saturated fats 36 G., proteins 73 G., carbohydrates 18 G., fiber 3 G., cholesterol 363 mg, sodium 1277 mg, sugar 10 G.

"Why did I call this recipe 'Sweet Temptation'? Well, the day I created these spare ribs, my husband, Bren, decided to give up pork. He's usually very strong-willed, but spare ribs are his biggest weakness. He couldn't believe I made them on the very day he stopped eating pork. Later, when we were enjoying the spare ribs with friends, Bren couldn't even look at us, he was so hungry!" shares Aarti Sequeira.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dry marinade

2 layers of pork ribs, 900 g each.
0.5 tsp fennel seeds
0.5 tsp cumin seeds
1 chile de arbol, optional
2 tbsp. l. brown sugar
2 tbsp paprika
2 tablespoons coarse salt

Glaze

3 tbsp. l. peanut butter
0.5 tsp freshly ground black pepper
0.5 cup chopped shallots
2 tablespoons of crushed garlic
2 tablespoons chopped fresh ginger
1/4 cup whiskey
2 tablespoons tamarind paste, such as Neera
3 tablespoons sweet soy sauce (kecap manis)
2 tbsp. ketchup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, ginger root, whiskey, pepper de arbol, fennel seeds, cumin, paprika, tamarind

Cooking the dish according to the recipe:

The day before cooking, line a baking sheet with heavy-duty foil and place a rack on it. Wash the ribs, then pat them dry thoroughly with paper towels and place them on the rack.
Dry marinade:

Place a small cast-iron skillet over medium heat. Add the fennel seeds, cumin, and chili peppers, if using. Toast the spices, shaking the pan frequently, until the seeds are lightly darkened and fragrant. Place the seeds and chili peppers in a mortar or spice grinder and grind (if using a spice grinder, crush the chili peppers first by hand). Add the brown sugar, paprika, and 2 tablespoons of salt and stir until the sugar is free of lumps.

Sprinkle half of the spice mixture over the ribs and rub evenly into the meat. Turn the ribs over and rub in the remaining mixture. Cover tightly with plastic wrap and refrigerate overnight.
Glaze:

In a medium saucepan, heat the peanut oil over medium-high heat until shimmering. Add the peppercorns and cook for 30 seconds. Add the shallots, garlic, and ginger. Cook until the shallots are soft and lightly golden, about 5 minutes.
Turn off the heat and add the whiskey. Turn the heat back on and cook until the whiskey has almost completely evaporated. Then add 0.5 cups of water, tamarind, sweet soy sauce, and ketchup. Stir and reduce the heat. Cook until the glaze thickens slightly, about 10 minutes. Set aside until ready to use.
When you're ready to bake the ribs, preheat the oven to 175°C.
Remove the ribs from the refrigerator and leave them on the counter while the oven preheats. Then remove the plastic wrap.
Bake the ribs until tender, about 1 1/2 hours, rotating the pan halfway through to ensure even cooking.
Remove the ribs from the oven and preheat the oven to 220°C. Generously brush both sides of the ribs with tamarind sauce and return to the oven for about 10 more minutes. Brush with glaze again and serve!