Every once in a while I eat something that makes my heart (and stomach) absolutely melt. It’s that moment where I take a bite and am absolutely blown away by what’s in my mouth.
About 3 hours ago I had that experience.
I’m doing a trial subscription to Food and Wine and was browsing through the most current issue when I came across this recipe for Honey Tamarind Baby Back Ribs. I scanned the ingredient list and realized that I had everything to make the recipe except for honey and ribs and decided to forge ahead anyway.
I precooked the ribs last night and then finished them off with the sauce tonight. Let’s just say that as the ribs were warming in the oven I may have been eating spoonfuls of sauce. Or maybe I won’t up to that… but I’d defend anyone caught sauce slurping.
And without further delay I present the recipe for the best ribs ever.
(Oh, and no photo because I inhaled the ribs entirely too quickly)
Honey-Tamarind Baby Back Ribs
ACTIVE TIME: 20 MIN
TOTAL TIME: 3 HRS
SERVES: 4
TOTAL TIME: 3 HRS
SERVES: 4
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using; it’s available at Asian markets.
ingredients
- 2 racks baby back ribs (5 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1/2 cup clover or other mild honey
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 1 1/2 teaspoons tamarind concentrate
- 2 garlic cloves, coarsely chopped
- 1/2 teaspoon Asian chile paste, such as sambal oelek
directions
- Preheat the oven to 275°. Line a rimmed baking sheet with foil. Put the ribs on the baking sheet and season on both sides with salt and black pepper. Bake the ribs, meaty side up, for 2 1/2 hours, or until tender.
- Meanwhile, in a food processor, blend the honey, ketchup, soy sauce, ginger, tamarind, garlic and chile paste until smooth.
- Increase the oven temperature to 450°. Drain the fat from the baking sheet. Brush the ribs with the barbecue sauce. Roast the ribs, bony side up, for 10 minutes, until richly browned. Turn the ribs over, brush with more sauce and roast for 5 minutes, until browned. Brush the ribs with the remaining barbecue sauce and roast for 5 minutes longer, until deeply browned and glossy. Transfer to a cutting board and let stand for 5 minutes. Cut the racks into ribs and serve.
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One Response to Honey-Tamarind Baby Back Ribs
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damn that sounds so good, I’m going to have to make these myself.
Thanks for commenting on my site because I would have probably never discovered your site at all. It’s awesome.
and this http://whatsonmyplate.wordpress.com/2008/05/28/goan-style-shrimp-curry/ I have to try this too.