Sticky tamarind pork ribs
Contains pork – recipe is for non-Muslims/non-pork eaters.
Fire up the barbecue for these punchy sweet and sour pork ribs with sharp notes of tamarind, drizzled in a vibrant coriander chutney
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Prep:30 mins
Cook:3 hrs 30 mins
plus resting - Serves 6
- More effort
Nutrition per serving
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kcal 484
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fat 32g
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saturates 14g
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carbs 21g
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sugars 0g
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fibre 2g
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protein 27g
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salt 3.9g
Ingredients
- 2 tsp garlic granules
- 2 tsp onion granules
- 1 tbsp paprika
- 1 tsp ground turmeric
- 2 tsp ground fennel
- 1 tsp caster sugar
- 2 pork rib racks (about 500g each)
- 3 tbsp yellow American-style mustard
- 3 tbsp tamarind paste
- 3 tbsp light brown soft sugar
- 4 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp sriracha
- 75g salted butter
- 30g coriander , finely chopped
- 10 mint leaves
- 2 garlic cloves , crushed
- 2cm piece of ginger , peeled and grated
- 2 tbsp Greek-style yogurt
- 2 tbsp olive oil
- 1 lime , zested and juiced
- 1 green chilli (optional)
Method
Combine the spices and caster sugar with 1 tsp fine sea salt. Heat the oven to 160C/140C fan/gas 3. Turn the ribs over so the bones are facing up, then pick up the middle so the rack is slightly bent. Peel off the sinew or membrane from the bottom, and pull to remove it fully. (This prevents the ribs from tightening up during cooking and becoming tough.)
Spread the mustard all over the ribs (this will act as a binder). Sprinkle the spice rub all over, then gently pat it in – don’t rub, or you’ll spread the mustard around and end up with clumps of spices instead of an even coating. Pour 100ml water into a large roasting tin and arrange the ribs on top. Cover with foil and cook for 2-3 hrs until tender.
Tip the tamarind, brown sugar, soy sauce, ketchup, sriracha and butter into a saucepan and bring to a simmer over a medium heat – it should become sticky. Stir well, then set aside.
For the chutney, put the coriander, mint, garlic, ginger, yogurt, olive oil, lime zest and juice, the chilli (if using) and ½ tsp salt in a blender. Blitz until smooth and runny.
Heat the barbecue to high or until the coals are white-hot and the flames have subsided. Lay a sheet of foil over the grill and brush some of the tamarind glaze over the ribs. Put these on the foil and cook, brushing with the remaining glaze frequently, until sticky and caramelised. Remove and leave to rest for a few minutes. To serve, cut the ribs into pieces and drizzle over the green chutney.
