Spicy Tamarind Pork Ribs With Scallions And Peanuts Food

SPICY TAMARIND PORK RIBS WITH SCALLIONS AND PEANUTS

Steps:

• Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.
• In a small bowl, combine 1/2 cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2 1/2 hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.
• While the ribs bake, add the remaining 1/2 cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.
• Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.
• Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.
• Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.

SPICY PORK RIBS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
• Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

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.

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS

Steps:

• About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
• Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
• Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
• Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

SPICY PORK 'N' PEANUTS

Steps:

• Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside. , In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice.

SPICY TAMARIND SHRIMP

Steps:

• Place tamarind in metal bowl; add enough boiling water to cover. Let stand 15 minutes to soften. Drain. Press pulp through sieve, reserving 3 tablespoons strained pulp.
• Using scissors, cut shell of each shrimp all the way to tail end, exposing vein. Remove vein. Loosen shrimp shells but do not remove.
• Mix shallots and garlic in small bowl; set aside 1 tablespoon shallot mixture. Tuck remaining shallot mixture under shrimp shells.
• Mix 3 tablespoons tamarind, broth, fish sauce, wine, and sugar in small bowl. Heat oil in heavy large skillet over high heat. Add reserved 1 tablespoon shallot mixture and onion wedges and sauté 1 minute. Add shrimp and sauté 1 minute. Add tamarind mixture and sauté until shrimp are opaque in center and sauce coats shrimp thickly, about 3 minutes longer. Mix in green onions and chile. Transfer to platter. Sprinkle with cilantro and serve.
• *Available at Asian markets.

SPICY PORK RIBS WITH PEPPERS & ONIONS

Steps:

• combine cayenne, sugar, salt,pepper,& paprika in a medium bowl.
• Add pork and toss to coat.
• Cover& refrigerate for 15 minutes, or overnight.
• Heat oil in a large nonstick skillet over high heat.
• Add pepper& onion mix& cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes.
• Add the spice rub pork and cook, stirring, about 3 to 7 minutes.
• Serve hot.

GARLIC-TAMARIND PORK LOIN

Steps:

• Mix lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk for 1 minute. Poke pork tenderloin with a fork or knife and place in a large resealable plastic bag. Pour marinade into the bag and seal while pressing out the air. Marinate in the refrigerator 8 hours to overnight for best results.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove pork loin from the bag and sear on the preheated grill, 1 to 3 minutes per side. Move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.