Tamarind glazed Baby Back Ribs

A simple meal with big flavours! Pork ribs in a sauce made from tamarind, orange juice and soy.

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 

Ingredients: 

  • 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 

Instructions:

  1. Dry ribs, cut into chunks of  2-3 ribs.
  2. Place ribs in a large bowl and toss with salt. 
  3. Combine tamarind paste, soy sauce, honey, orange juice, lime juice, lime zest, star anise and pepper in a small bowl and set aside.
  4. Heat the oil in a pressure cooker over medium heat.
  5. 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.
  6. Add the sauce to the pot and bring to a simmer. 
  7. Pour sauce over the ribs, and stir ensuring all ribs are well covered the tamarind sauce. 
  8. Arrange the ribs in a ring, standing in the pressure cooker with the meat side facing outward. 
  9. Scrape all remaining sauce back into the pot from the bowl. 
  10. 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. 
  11. Turn on the broiler function on your oven
  12. Arrange the ribs on  a rimmed baking sheet.
  13. Leave the gravy in the pressure cooker and allow it to cook until thickened (10-15 minutes). Adjust seasoning as necessary 
  14. Brush the ribs with the sauce and broil until they have charred spots.
  15. Flip ribs, brush the other side and repeat the last step. 
  16. Serve immediately with more sauce on the side. 

 

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