Melting ribs with tamarind chipotle sauce

Name: Melting ribs with tamarind chipotle sauce
Total time: 2 h
Yield: Serves 4
Cuisine: American
Ingredients: 2.5kg pork spare ribs; 2 tbsp mild chilli powder; 5 tbsp soft brown sugar; 1 medium onion thickly sliced; 3 plum tomatoes halved; 5 cloves garlic; 100g tamarind paste; 4 tbsp (from Sainsbury’s Special Selection or buy online from coolchili.co.uk) chipotle chillies in adobo sauce; a small bunch coriander; to serve corn on the cob

Published: March 25, 2015 at 4:07 PM

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Serves 4

Easy

Total time: 2 hrs

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The trick to tender ribs is to slow cook them in the oven before throwing them on the barbie. It's worth it! This Mexican-inspired barbecue sauce with tamarind is delicious with the flaky, tender pork.

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Alternatives

Complete the dish

Try our melting ribs recipe, then check out our BBQ peanut pork ribs recipe.

Ingredients

2.5kg pork spare ribs
2 tbsp mild chilli powder
5 tbsp soft brown sugar
1 medium onion

thickly sliced
3 plum tomatoes

halved
5 cloves garlic
100g tamarind paste
4 tbsp (from Sainsbury’s Special Selection or buy online from coolchili.co.uk) chipotle chillies in adobo sauce
a small bunch coriander
to serve corn on the cob

Method

step 1

Heat the oven to 140C/fan 120C/gas 1. Rub the ribs with the chilli powder, 3 tbsp of the brown sugar and season. Put the ribs on 2 baking trays and cook for 2 hours.
step 2

In a large dry frying pan, blacken the onion slices, tomatoes (cut-side down) and cloves of unpeeled garlic for about 10 minutes. Peel the garlic and put in a food processor with the onion, tomatoes, tamarind, chipotles, remaining sugar and coriander. Season and blend together until smooth.
step 3

Heat the barbecue and remove the ribs from the oven. Brush liberally with the sauce and grill for 5 minutes each side. Serve with buttered corn on the cob.

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