Easy, recipe with a delicious payoff...
This is a simple meal with big flavour. Ribs are cooked in a pressure cooker until tender then finished under a broiler for that charrr!
Time: 1hr 10mins
- 4 – 5 lbs Ribs (Baby back ribs are better but recipe also works for spare ribs)
- 1/4 cup thick tamarind paste
- 1/4 cup orange juice
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 tsp lime zest
- 1 star anise
- 2 tbsp neutral oil (such as canola)
- 4 small shallots chopped (can substitute 1/3 cup chopped red onion red onion)
- 4 cloves garlic grated
- 1 1/2 tsp grated ginger
- 1/4 tsp cayenne pepper (can substitute chili powder)
- 1 tsp kosher salt
- Dry ribs, cut into chunks of 2-3 ribs.
- Place ribs in a large bowl and toss with salt.
- Combine tamarind paste, soy sauce, honey, orange juice, lime juice, lime zest, star anise and pepper in a small bowl and set aside.
- Heat the oil in a pressure cooker over medium heat.
- Saute shallots until they just start to brown, then add garlic and ginger. Cook until fragrant another minute or two. Be sure not to burn the garlic.
- Add the sauce to the pot and bring to a simmer.
- Pour sauce over the ribs, and stir ensuring all ribs are well covered the tamarind sauce.
- Arrange the ribs in a ring, standing in the pressure cooker with the meat side facing outward.
- Scrape all remaining sauce back into the pot from the bowl.
- Cover the pot and pressure on high for 30 minutes then allow the pressure to release slowly for at least 10 minutes before opening the pot.
- Turn on the broiler function on your oven
- Arrange the ribs on a rimmed baking sheet.
- Leave the gravy in the pressure cooker and allow it to cook until thickened (10-15 minutes). Adjust seasoning as necessary
- Brush the ribs with the sauce and broil until they have charred spots.
- Flip ribs, brush the other side and repeat the last step.
- Serve immediately with more sauce on the side.