Ingredients with Measurements:
- 2 lbs pork ribs
- 1 cup tamarind paste
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking sheet
- Aluminum foil
- Grill or oven
Step-by-step instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with aluminum foil.
3. In a bowl, mix together tamarind paste, brown sugar, soy sauce, rice vinegar, water, garlic powder, onion powder, black pepper, and salt.
4. Place the pork ribs on the baking sheet and brush the tamarind mixture over the ribs.
5. Cover the ribs with aluminum foil and bake for 1 hour.
6. Remove the aluminum foil and bake for an additional 30 minutes, or until the ribs are cooked through and tender.
7. Remove the ribs from the oven and let them rest for 5 minutes.
8. Sprinkle chopped cilantro over the ribs before serving.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 29g
Protein: 28g
Sodium: 1240mg
Sugar: 24g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken wings.
- Tamarind paste can be substituted with tamarind concentrate or lime juice.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add chili flakes or hot sauce for a spicy kick.
- Use fresh ginger or lemongrass for an Asian-inspired flavor.
- Substitute cilantro with parsley or green onions.
Tips and tricks:
- Marinate the ribs in the tamarind mixture for a few hours or overnight for extra flavor.
- Grill the ribs instead of baking them for a smoky flavor.
- Use a meat thermometer to ensure the ribs are cooked to the correct temperature (145°F for pork).
Storage instructions:
Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ribs in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with a side of rice and steamed vegetables.
Garnishes:
Garnish the ribs with chopped cilantro, sliced green onions, or sesame seeds.
Pairings:
Pair the ribs with a cold beer or a glass of red wine.
Suggested side dishes:
Serve the ribs with a side of rice, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the ribs are not tender enough, bake them for an additional 15-30 minutes.
- If the tamarind mixture is too thick, add more water to thin it out.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Cook the ribs to the correct temperature to avoid foodborne illness.
- Store leftover ribs in the refrigerator within 2 hours of cooking.
Food history:
Tamarind is a fruit that is commonly used in Asian and Latin American cuisine. It has a sweet and sour flavor and is often used in sauces and marinades.
Flavor profiles:
The tamarind paste gives the ribs a sweet and tangy flavor, while the soy sauce and garlic add a savory note. The cilantro adds a fresh and herbaceous flavor.
Serving suggestions:
Serve the ribs as a main dish for a family dinner or a party.
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Region: Mexican