Sticky Tamarind Glazed Pork Ribs

• 3 lbs pork spare ribs
• 1/4 cup tamarind paste
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp rice vinegar
• 1/2 cup water
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 tbsp toasted sesame seeds

Steps

1. 1 Preheat oven to 350°F.
2. 2 Place ribs on a lined baking sheet and bake for 45 minutes.
3. 3 In a saucepan, combine tamarind paste, brown sugar, soy sauce, garlic, ginger, rice vinegar, water, and sesame oil. Simmer until thickened.
4. 4 Brush ribs with half of the glaze and return to the oven for 10 minutes.
5. 5 Flip ribs, brush with remaining glaze, and bake for another 5 minutes.
6. 6 Sprinkle with sesame seeds before serving.

Equipment

• Baking sheet
• Oven
• Pastry brush

Variations

• For a spicier kick, add chili flakes to the glaze.

Substitutions

• If tamarind paste is unavailable, use a mix of lemon juice and brown sugar for a tangy-sweet flavor.

Pairings

• Pairs well with a crisp lager or a glass of Gewürztraminer.

Nutrition

Tips

• For extra flavor, marinate the ribs overnight in half of the glaze.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 300°F oven.

Serving Suggestions

• Serve with steamed jasmine rice and a side of pickled vegetables.

FAQ