Tamarind Glazed Ribs With Chayote And Mango Slaw
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
45
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Sugar1 tbsp
Ground Ancho Chile (powder)1 tsp
Cinnamon (mexican)1 tsp
Garlic Powder1 tbsp
Ground Black Pepper1
Salt1 tbsp
Olive Oil1 tbsp
Ginger (chopped)1 stalk
Lemongrass2 cloves
Garlic (finely minced)1 tbsp
Honey1 tsp
Red Pepper Flake1 cup
White Vinegar1 tbsp
Cilantro (chopped)1 cup
Extra-Virgin Olive OilDirections:
1
In a large bowl, combine the cumin, coriander, sugar, ancho powder, cinnamon, garlic powder, and pepper
2
Mix the spices well with a wooden spoon
3
Season the pork ribs on both sides with salt, then start rubbing the spice mixture evenly on both sides to coat all the surface meat
4
Place in refrigerator, cover, and allow to sit overnight
5
Preheat oven to 300 degrees F
6
Wrap the pork ribs tightly in plastic, then place in shallow baking dish with 1-inch of water and place the pan in the oven for 1 hour and 30 minutes
7
Remove the ribs from the plastic wrap and set aside
8
While the ribs are cooking, in a large sauce pot, add 1 tablespoon oil and heat over medium high heat
9
When the oil has begun to smoke, add the onion, ginger, lemongrass, garlic, and jalapeno
10
Start cooking until the onion becomes translucent, about 7 minutes
11
Then, add the honey, chicken stock, and tamarind
12
Simmer for 20 minutes then puree in a blender until smooth
13
Season with salt and pepper and strain through a medium fine strainer
14
Set aside
15
To make the dressing for Chayote Slaw: In a small sauce pot, combine the honey, pepper flakes, and vinegar
16
Cook 10 minutes until the mixture is reduced by half
17
Set aside to cool in a large mixing bowl
18
When the mixture is cool, add the chayote, red onion, mango, cilantro, tomato, olive oil, and lime juice
19
Mix well and set aside
20
To finish the dish: On a hot well oiled grill, add the cooked pork ribs and start to cook on one side 5 minutes making sure to baste the other side with tamarind glaze
21
Then, flip the ribs over and baste this side for 5 minutes
22
Repeat this process three times until a nice crust has formed
23
Remove and cut between each bone and serve on a large platter with the Chayote Mango Slaw and a side bowl of the tamarind sauce