Baby Back Ribs Marinated in Tamarind Sauce
Steamed white rice is a common accompaniment for this dish.
Martha Stewart Living, July 2007
- 1/2 cup tamarind pulp
- 2 1/3 cups boiling water
- 1/4 cup minced garlic (about 8 cloves)
- 1/4 cup minced fresh ginger
- 1/2 cup soy sauce
- 1/2 cup light-brown sugar
- 2 racks baby back ribs (about 4 pounds)
- Place tamarind pulp in a bowl, and add boiling water. Let soak for 15 minutes. Pour through a fine sieve; discard solids. You should have 2 cups liquid.
- Stir together tamarind liquid, garlic, ginger, soy sauce, and brown sugar until sugar has dissolved.
- Place ribs on a roasting pan or a rimmed baking sheet. Pour marinade over ribs, and cover pan with plastic wrap. Marinate in refrigerator overnight, flipping ribs once while marinating.
- Preheat oven to 300. Let ribs stand at room temperature for 20 minutes. Cover pan tightly with parchment and then foil, and cook until meat pulls away easily from bones, 1 1/2 to 1 3/4 hours. Transfer ribs to a rimmed baking sheet; tent with parchment and then foil.
- Pour pan juices into a saucepan, and skim off excess fat (you should have about 3 cups juices). Boil the juices over medium-high heat until reduced to about 1 cup, about 20 minutes. Pour 1/2 cup sauce into a small bowl.
- Preheat the broiler. Brush both sides of ribs with sauce in bowl. Broil ribs until sauce is bubbling and blackened in places, about 2 minutes. Brush broiled ribs with remaining sauce in pan. Let stand 5 minutes. Cut into 1-rib servings, and arrange on a platter.
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