Tamarind-baked back ribs

Tamarind-baked back ribs

By
From
Mark Hix On Baking
Serves
4-6
Photographer
Jason Lowe

Rib racks can be found in most butchers (I've even seen them in supermarkets) while you might need to head to an Asian or middle eastern shop or good deli to get hold of tamarind paste and pomegranate molasses. You can use beef ribs here if you like, though bear in mind they will need a bit more cooking.

Ingredients

Quantity Ingredient
1-2 pork back rib racks

For the marinade

Quantity Ingredient
100g tamarind paste
100g pomegranate molasses
6 garlic cloves, peeled and crushed
60g root ginger, peeled and grated
1/2 tablespoon ground cumin

Method

  1. Smear the ribs with the marinade ingredients in a stainless-steel or nonreactive bowl. Cover with cling film and leave to marinate in the fridge for at least 24 hours (the longer the better).
  2. Preheat the oven to 190°C. Transfer the marinated ribs to a baking or roasting tin and cook for 30 minutes, basting as they are cooking. Turn the oven down to 160°C, cover the tray with foil and continue cooking and basting for another hour, then remove the foil and cook, basting, for a further 30–45 minutes. Remove the ribs from the oven and serve whole or cut into sections with a simple green salad, coleslaw or baked sweet potatoes.
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