Chef Jacqueline Kleis from Wild Fork Foods—An online gourmet grocer — knows the meat. And we know how game day goes: the ribs.
“Wild Fork started in Miami, and that’s where a lot of the flavors for our recipes come from. Tamarind is one of my favorite ingredients. the flavor is tasty and tropical, ”says Kleis.
“Tamarind barbecue sauce is a great way to elevate your play day – it’s delicious with anything you serve – from chicken wings to ribs, or as a dip for shrimp or in place of ketchup for them. sweet potatoes or other fries. ”
Get the full recipe for her pork rib main course below.
Wild Fork Baked Tamarind Pork Ribs
Makes 4-6 servings
Preparation time: 30 minutes
Cooking time: 2.5 hours
3.5 lbs St. Louis Antibiotic Free Pork Ribs, thawed
¼ cup canola oil
½ cup, rub with smoked pecan wood or rub as desired
Coarse sea salt, to taste
2 cups of barbecue sauce
⅔ cup of seedless tamarind paste
½ cup of water
- Pat the pork racks dry with paper towels and rub the ribs with oil. Mix the smoked pecan wood or rub with salt as desired. Rub the spice blend all over the ribs.
- Place on a foil-lined baking sheet and cover tightly with additional foil. Refrigerate for 2 hours for best flavor.
- Prepare the tamarind BBQ sauce: In a small saucepan, heat ½ cup of water. Incorporate the tamarind paste and mix until diluted. Stir in the BBQ sauce and keep warm.
- Preheat the oven to 325 ° F degrees. Cook ribs until tender, about 2 hours.
- Increase the temperature to 400 ° F. Uncover the ribs, brush the ribs with barbecue sauce and continue cooking for another 15 minutes until they are glazed and the edges are golden. The USDA recommends cooking pork to a minimum internal temperature of 145 ° F.