Sweet Temptation Ribs Tamarind Glazed Spare Ribs Recipes

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.

SWEET-TEA RIBS WITH LEMONY POTATO SALAD

Steps:

• Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
• Preheat the oven to 275 degrees F. Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover with foil and roast until tender, about 1 hour 30 minutes.
• Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes. Drain and cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon; add the juice of the lemon half. Fold in the potatoes and add 11/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.
• Remove the ribs from the oven and increase the temperature to 450. Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
• When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Cut the racks into pieces and serve with the potato salad.

ASIAN SPICE RUBBED RIBS WITH PINEAPPLE-GINGER BBQ SAUCE AND BLACK AND WHITE SESAME SEEDS

Steps:

• For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thickened, about 30 minutes.
• Transfer the mixture to a blender and blend until smooth. Season with salt and pepper . Pour into a bowl and allow to cool to room temperature.
• For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
• Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Remove the ribs from the refrigerator 1 hour before grilling.
• Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans.
• If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. Put the top grate on and heat well. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Move the ribs to the other side of the grill, over the liquid, and place the other disposable pan with steaming liquid next to them over the coals. Put the lid of the grill on and open the vents on top halfway. Cook until the ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
• If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack. Put the ribs on the grill, top-side down, directly over the hot coals and cook until golden brown and a crust has formed, about 10 minutes. Remove the ribs and rack and put in the ceramic plate. Put one disposable pan of steaming liquid on the plate, then return the rack and the ribs to the grill. Cover and cook until ribs are tender and juicy, about 2 hours. Add water as necessary to prevent scorching, and coals to keep the internal temperature between 225 and 250 degrees F.
• If using charcoal, finish the ribs by moving them back over the hot coals and turning and basting with sauce for 15 to 20 minutes. If using the ceramic charcoal cooker, leave the plate in and brush liberally with sauce for 15 to 20 minutes before removing from the grill.
• Combine the sesame seeds and sprinkle the tops of the ribs. Cut the ribs apart and put on a platter. Scatter the green onions over the top and serve.

PRESSURE COOKER STICKY TAMARIND BABY BACK RIBS

Steps:

• Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce.
• In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside.
• Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine.
• Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally.
• Heat the broiler.
• Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it's thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side.

SMOKED GLAZED SPARE RIBS

Steps:

• Rinse spare ribs and dry with paper towels. Prepare a rub by combining Roasted Garlic Pepper Seasoning, garlic powder, onion powder, lemon pepper, and salt in a small bowl and rubbing over entire surface of spare ribs. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (probably about 4 1/2 hours or so for sides of pork spare ribs). Towards the end of the smoking time, combine the honey and brown sugar in a small bowl and spread on the spare ribs.
• Serve family style.

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.

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS

Steps:

• Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
• To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
• To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

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.