India x United States
Tamarind jaggery pork ribs
Barbecue sauce, but make it imli and gur.
200 minTime
44 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original851kcalsame
44 gproteinsame
3 gfibresame
200minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix most of the chilli powder with the cumin, coriander, pepper, garam masala and 2 tsp salt. Rub all over the ribs.
- 2Lay the ribs on a tray, add the water, cover tightly with foil and cook in the oven at 150°C for 2 1/2 hours.
- 3Soak the tamarind in 120 ml hot water for 10 minutes, squeeze and strain.
- 4Heat the oil on medium heat, fry the ginger garlic paste 1 minute, then add the tamarind, jaggery, ketchup, vinegar, the rest of the chilli and a pinch of salt. Simmer 8 minutes.
- 5Uncover the ribs, brush thickly with glaze and roast in the oven at 220°C for 15 minutes, glazing twice more, until sticky and charred and no pink remains.
- 6Rest 5 minutes, cut between the bones and scatter sesame and spring onion.
Serve it like this
Stack the ribs crisscross on a board, brush with one last shine of glaze, scatter sesame and spring onion and add a small bowl of extra glaze and lemon wedges.
