A recipe from GUNPOWDER. The different methods of cooking in this dish makes in special.Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze
INGREDIENTS
1 Kg baby back pork ribs
150gr grated ginger,
1 orange wedge
8 whole star anise
750ml apple juice
2-3 chilles, split down the middle
75gr light brown sugar
BBQ sauce
Half the stock from the braise
6 tablespoons tomato ketchup
100 ml cider vinegar
50g honey
100g soft brown sugar
25g tamarind paste
Chili powder to taste
Salad
1 Litre Vegetable oil
Half a cucumber, thinly sliced
1 small red onion, thinly sliced
4 spring onions finely chopped
1 tomato
1/2 serrano chilI, very thinly sliced
2 teaspoons fresh lime juice
Coriander and lime wedges
METHOD
Place ribs in a large saucepan. Add the apple juice, grated ginger, chillies star anise, orange and the brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat for about 2-3 hours turning occasionally.
Remove the ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
Strain half the stock into a fresh pan. Add the ketchup, cider vinegar, honey, sugar, tamarind and chiles, and bring to the boil, then simmer over a low heat. Cook, stirring often, until glaze is thick enough to coat a spoon 30–45 minutes. Season with salt intoand pepper, then strain into a large measuring cup.
Salad
In a separate bowl mix together the salad ingredients.
Heat the oil in a deep pan over a high heat deep fry the ribs for around 5 minutes until crispy, then dip into the glaze.
Served with the salad, a lime wedge and scatter the chopped coriander. Serve with the remains sauce for extra dipping.
Serve with paper napkins!!
Original recipe Gunpowder
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