Description
This recipe features tender and sticky tamarind pork ribs coated with a flavorful spice rub and glazed with a sweet and tangy tamarind sauce. Slow-cooked in the oven and finished on the barbecue grill, these ribs develop a caramelized crust while remaining juicy inside. Served with a fresh and zesty green chutney made with coriander, mint, and yogurt, this dish is a perfect combination of smoky, sweet, and tangy flavors.
Ingredients
Scale
Spice Rub
- 2 tsp garlic granules
- 2 tsp onion granules
- 1 tbsp paprika
- 1 tsp ground turmeric
- 2 tsp ground fennel
- 1 tsp caster sugar
- 1 tsp fine sea salt
Ribs and Binders
- 2 pork rib racks (about 500g each)
- 3 tbsp yellow American-style mustard
Tamarind Glaze
- 3 tbsp tamarind paste
- 3 tbsp light brown soft sugar
- 4 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp sriracha
- 75g salted butter
Green Chutney
- 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)
- ½ tsp salt
Instructions
- Prepare the spice rub and ribs: Combine garlic granules, onion granules, paprika, ground turmeric, ground fennel, caster sugar, and fine sea salt in a bowl to make the spice rub. Preheat the oven to 160°C (140°C fan) or gas mark 3. Turn the pork rib racks so the bones face up, bend them slightly in the middle, then remove the sinew/membrane from the underside to prevent toughness during cooking.
- Apply mustard and spice rub: Spread the yellow mustard evenly over the ribs to act as a binder. Sprinkle the spice rub over the ribs and gently pat it in to create an even coating without clumps.
- Oven cook the ribs: Pour 100ml water into a large roasting tin, place the ribs on top, cover with foil, and roast in the preheated oven for 2 to 3 hours until the ribs are tender.
- Make the tamarind glaze: In a saucepan over medium heat, combine tamarind paste, light brown sugar, soy sauce, tomato ketchup, sriracha, and salted butter. Bring to a simmer, stirring frequently, until the mixture thickens into a sticky glaze. Set aside.
- Prepare the green chutney: In a blender, combine coriander, mint, crushed garlic, grated ginger, Greek-style yogurt, olive oil, lime zest and juice, green chilli (if using), and salt. Blitz until smooth and runny.
- Finish ribs on the barbecue: Heat the barbecue to high until coals are white-hot and flames subside. Lay a sheet of foil over the grill, brush some tamarind glaze on the ribs, and place them on the foil. Cook the ribs on the grill, frequently brushing with the remaining glaze until sticky and caramelized.
- Serve: Remove the ribs from the grill, let them rest for a few minutes, then cut into pieces and drizzle generously with the green chutney before serving.
Notes
- Removing the sinew from the ribs prevents them from tightening up and becoming tough during cooking.
- Using the mustard as a binder helps the spice rub adhere evenly to the ribs.
- If a barbecue grill is not available, the caramelizing step can be done under a hot grill or broiler in the oven.
- Green chutney can be adjusted to taste by omitting or adding more green chili based on spice preference.
- Ensure the glaze is sticky and thick enough before applying to ribs to achieve the best caramelized finish.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (British-Asian)
Keywords: pork ribs, tamarind ribs, sticky ribs, barbecue ribs, tamarind glaze, green chutney, slow-cooked ribs, grilled ribs
