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Tamarind-Glazed Baby Back Ribs

A sweet and tangy tamarind glaze is a great topping for these tender grilled ribs. Green papaya salad is a light and refreshing accompaniment.

At a glance
Main Ingredient
Beef
Cuisine Type
American
Menu Part
Appetizer
Serves
8
Yield: 8

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

Methods/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.

Related Terms:

Beef, American, Appetizer, Entrée

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