Chef Jacqueline Kleis of Wild Fork Foods—a web-based connoisseur grocer—is acutely aware of meat. And everybody is aware of how game day hits: Ribs.
“Wild Fork started in Miami, and that’s where a lot of the flavors in our recipes come from. Tamarind is one of my favorite ingredients — it’s a natural tenderizer that makes it perfect for pork or other cuts, and the tangy, sweet and sour flavor is flavorful and tropical,” says Kleis.
“Tamarind barbecue sauce is a great way to elevate your game day –it’s delicious with anything you’re serving — from chicken wings to ribs, or as a dipping sauce for shrimp or instead of ketchup for sweet potato or other fries.”
Get the general recipe for her go-to pork rib entrée beneath.
Oven-Baked Tamarind Pork Ribs by Wild Fork
Makes 4-6 servings
Prep time: half-hour
Cook time: 2.5 hours
3.5 lbs antibiotic-free pork St. Louis spare ribs, thawed
¼ cup canola oil
½ cup, smoked pecan picket rub or rub of various
Coarse sea salt, to style
2 cups BBQ sauce
⅔ cup seedless tamarind paste
½ cup water
- Pat pork racks dry with paper towels and rub oil all over inside the ribs. Mix smoked pecan picket rub or rub of various with salt. Rub spice combine all over inside the ribs.
- Place on a sheet pan lined with aluminum foil and canopy tightly with further foil. Refrigerate for 2 hours for bigger model.
- Prepare the tamarind BBQ sauce: In a small sauce pan, warmth the ½-cup water. Whisk in tamarind paste and blend till diluted. Mix in BBQ sauce and defend heat.
- Preheat oven to 325 °F ranges. Bake ribs till tender, about 2 hours.
- Increase temperature to 400 °F. Uncover the ribs, brush the BBQ sauce over the ribs and proceed to rearrange dinner for one totally different quarter-hour till appropriately glazed and edges are browned. The USDA recommends cooking pork to a minimal inside temperature of 145 °F.
Credits : foxnews