Baby Back Ribs Marinated In Tamarind Sauce Food

FALL OFF THE BONE BABY BACK RIBS

Steps:

• Clean ribs, trim any excess fat and remove membrane from back of ribs.
• In a medium bowl combine sugar, salt, ground pepper, paprika, cayenne pepper and garlic powder. Mix well.
• Coat each rack of rib top and bottom with dry rub mixture massaging in so it is evenly and well coated. Stack in a large foil roasting pan and cover with foil to let sit in fridge for at least 8 hours.
• Preheat oven to 275 F and bake covered with foil for 3-4 hours or until ribs are tender and start to fall apart when prodded with a fork. Depending on the cut of the ribs it may take a little longer to get to this level of tenderness.
• When tender remove from oven. Preheat BBQ to medium heat.
• BBQ ribs a few minutes each side basting with Sweet Baby Ray's Barbecue Sauce or your sauce of choice. Be careful not to let them sit for long because the sugar in the sauce may burn.
• Remove from barbecue and serve immediately.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

TAMARIND GLAZED BABY BACK RIBS

Steps:

• Preheat your oven to 300 degrees F.
• Sprinkle the ribs with salt and pepper and place them meaty-side up on an aluminum foil-lined rimmed baking sheet or shallow baking dish. Roast for 30 minutes and then drain off any accumulated fat from the baking sheet. Turn the ribs over and increase the oven temperature to 400 degrees F. Return them to the oven for an additional 30 minutes.
• While the ribs cook, make the glaze. Drain the aji panca and place it in a blender along with the tamarind paste, brown sugar, Worcestershire sauce, lemon juice, orange juice and garlic. Puree to make a thick paste, scraping the jar as necessary. Set aside 1/4 of the glaze for serving.
• After the ribs have cooked at 400 degrees F for 30 minutes, begin basting them with the glaze every 15 minutes until the ribs are tender, about 1 hour, turning the ribs meaty side up again after 30 minutes. Remove the ribs from the oven, brush with the reserved glaze and serve.

BABY BACK RIBS WITH TAMARIND GLAZE

Steps:

• Ribs:
• Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2-2 hours. Chop remaining chiles while ribs are cooking and set aside.
• Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
• Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1-1 1/2 cups), 30-45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
• Salad and assembly:
• Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
• Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
• Do Ahead
• Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

BABY BACK RIBS MARINATED IN TAMARIND SAUCE

Steps:

• Place tamarind pulp in a bowl, and add boiling water. Let soak for 15 minutes. Pour through a fine sieve; discard solids. You should have 2 cups liquid.
• Stir together tamarind liquid, garlic, ginger, soy sauce, and brown sugar until sugar has dissolved.
• Place ribs on a roasting pan or a rimmed baking sheet. Pour marinade over ribs, and cover pan with plastic wrap. Marinate in refrigerator overnight, flipping ribs once while marinating.
• Preheat oven to 300 degrees. Let ribs stand at room temperature for 20 minutes. Cover pan tightly with parchment and then foil, and cook until meat pulls away easily from bones, 1 1/2 to 1 3/4 hours. Transfer ribs to a rimmed baking sheet; tent with parchment and then foil.
• Pour pan juices into a saucepan, and skim off excess fat (you should have about 3 cups juices). Boil the juices over medium-high heat until reduced to about 1 cup, about 20 minutes. Pour 1/2 cup sauce into a small bowl.
• Preheat the broiler. Brush both sides of ribs with sauce in bowl. Broil ribs until sauce is bubbling and blackened in places, about 2 minutes. Brush broiled ribs with remaining sauce in pan. Let stand 5 minutes. Cut into 1-rib servings, and arrange on a platter.

RIB MARINADE

Steps:

• Combine all ingredients.
• Marinade meat several hours or overnight.
• Can freeze.

SPICY PORK BABY BACK RIBS

Steps:

• Mix all the ingredients for the marinade.
• Brush the ribs with the marinade, be generous but reserve about half a cup or so.
• Wrap the ribs in pieces of foil, brushed or sprayed with oil.
• Put in the fridge and leave overnight.
• When ready to cook preheat oven to 300°F.
• Put the packets on a tray lined with foil and bake for two hours, then open up the packets and brush with the rest of the sauce, bake for another half hour, if you want finish them under the grill.

STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW

Steps:

• For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
• Preheat the oven to 500 degrees F.
• Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
• For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
• Remove the ribs from the oven and preheat the broiler to high.
• Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
• For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
• For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
• Add the dressing to the slaw and toss to combine.

TOMATO BARBECUE BABY BACK RIBS

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F. Line a 17- by 12- by 1-inch shallow baking pan with foil.
• Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, 15 minutes.
• Transfer sauce to a food processor and purée until smooth.
• Coat both sides of ribs with sauce. Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary. Cover pan tightly with foil and bake ribs 1 hour. Remove foil (from top) and bake ribs 1 hour more.

BABY BACK RIBS WITH TAMARIND

Steps:

• 1. Prepare the tamarind paste, then measure out 3 tablespoons and put in a blender. Reserve. (Store the remaining paste for another use. It keeps indefinitely.) Put the roasted chile in a small bowl of hot water and soak 20 minutes. Add the chile and 1 tablespoon of the soaking water to the blender. Add the sugar and black pepper. Blend to a thick smooth purée with the consistency of ketchup. If too thick, add just enough soaking water to achieve the right consistency. Transfer the sauce to a bowl and reserve. Discard remaining soaking water. 2. Preheat the oven to 300°. Season the pork ribs with salt. Arrange in a single layer in a baking pan. Roast slowly, uncovered, 45 minutes. Pour off fat. Turn the ribs and roast 30 minutes. Raise the heat to 400° and baste the ribs with the reserved tamarind sauce and turn over every 15 minutes, basting each time, about 1 hour or until the ribs are dark brown and tender. If darker brown, crispier ribs are preferred, finish under the broiler a few minutes, watching carefully to prevent burning. Serve each slab whole, or cut in 2-rib portions, if desired.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.