Pork Spareribs with Tamarind Glaze

Pork Spareribs with Tamarind Glaze

Ingredients

IN A BOWL OR LARGE RESEALABLE BAG COMBINE:

1 CUP TAMARIND CONCENTRATE
2 TEASPOONS SEA SALT
1 TEASPOON BLACK PEPPER
1 TEASPOON HABANERO PASTE (OR HABANERO HOT SAUCE)
2 TEASPOONS CURRY POWDER
1 TABLESPOON HONEY
3 TABLESPOONS FRESH GINGER SLIVERED
2 TEASPOONS GARLIC PASTE (CRUSHED GARLIC)

FOR THE TAMARIND GLAZE

2 CUPS TAMARIND CONCENTRATE (WHATEVER IS LEFT, PLUS SOME WATER)
1 TABLESPOON FRESH GINGER CRUSHED
1/3 CUP BROWN SUGAR
2 CLOVES GARLIC CRUSHED (GARLIC PASTE)
1 TEASPOON CURRY POWDER
1/4 CUP GREEN ONIONS DICED (GREEN PARTS AND WHITE PARTS)
1½ TEASPOON HABANERO PASTE OR HOT SAUCE
COOKING JUICES FROM THE RIBS
SEA SALT AND BLACK PEPPER TO TASTE

Directions

• Preheat oven to 325°F. Line a baking sheet with foil paper and lay out the ribs in a single layer. Make sure to remove any chunks of ginger you see. Cover with foil and bake the ribs for 1½ hours.
• In the meantime, prepare the glaze. Once the ribs have cooked for the first 90 minutes, remove from the oven and drain and reserve the liquid. Return them to the oven uncovered.
• Heat a medium saucepan, add a bit of oil to coat the bottom, then add all the white pieces of the green onions and half of the greens. Allow to cook for 1 or 2 minutes, just long enough to soften, then add the rest of the ingredients, except for the salt.
• Stir well and adjust the seasoning with salt, if necessary. Allow it to simmer over medium-low heat, stirring every so often until it begins to thicken. Once the glaze thickens to the consistency of heavy cream, add the rest of the green onions and remove it from the heat. Set aside.
• After the ribs have cooked through and begin to get tender (about 90 minutes), raise the oven’s temperature to 450°F and generously brush the ribs with the glaze on one side. Return them to the oven and continue to cook for about 20 minutes. Flip the ribs, glaze the other side and return to the oven for another 20 minutes. Finally remove them from the oven, flip and glaze them once more, but just let them sit for 10-15 minutes before serving.
• For the rice:
• 2 tablespoons unsalted butter
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1 1/2 cups long-grain or Basmati rice
• 2 1/2 cups chicken broth
• Kosher salt and freshly ground black pepper

For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.

I had been looking for tamarind concentrate for quite a while. All I could find was tamarind glaze. I finally ordered the concentrate online and used it today. I used about 3 tablespoons of concentrate to about 1 1/3 cup of water in the reicpe above. I also added a little of the glaze bottle contents to the  glaze sauce.