Tamarind-Glazed Baby Back Ribs
| Serves | 8 |
|---|---|
| Ingredients | Vegetables, Meat |
| Day Part | Dinner |
| Cuisine Type | American |
A sweet and tangy tamarind glaze is a great topping for these tender grilled ribs. Green papaya salad is a light and refreshing accompaniment.
Ingredients
1 1-lb. package tamarind pulp
2 cups water
1 8-oz. jar apricot jelly
1 cup white vinegar
1 tsp. dry mustard powder
3 tbsp. red pepper flakes
1 tbsp. onion, minced
3 garlic cloves, minced
1 tbsp. lemon zest
8 racks baby back pork spareribs, covered overnight in basic red wine marinade
Green papaya salad, optional
Steps
1. Place tamarind in hot water to cover and let stand 30 min. Push through sieve.
2. In a medium saucepan, combine tamarind with remaining ingredients and bring to a boil. Reduce to low and simmer for 30 min. Remove from heat.
3. Bake ribs for 20 min.; remove from oven and brush with glaze. Grill until done, basting with glaze as needed. Serve with green papaya salad.