Tamarind Glazed Fennel & Cumin Ribs

Who doesn’t love ribs? Especially when they have been slowly cooked so they just fall apart in your mouth. Team that with a sweet, tangy slightly salty glaze and you will be in pork rib heaven with this delicious recipe.

Ingredients

Pork ribs – 1 to 2 per person

Rub:

2 tbs brown sugar

2 tbs salt

2 tbs hot paprika

1 tsp smoked paprika

1 tsp cumin seed

1 tsp fennel seed

Glaze:

4 shallots

4 cloves garlic

thumb size ginger

1 cup apple juice

1 tbs fish sauce

2 tbs tamarind paste – or more to taste

2 tbs tomato sauce

3 tbs kecap manis (sweet soy sauce)

Tamarind Glazed Fennel & Cumin Ribs

METHOD

Mix all the ingredients of the spice rub together and rub all over the ribs. Place in the fridge overnight.

Tamarind Glazed Fennel & Cumin Ribs

To make the glaze, place the shallots, garlic and ginger in a food processor and blitz till finely minced.

Heat some oil in a pan and slowly cook the ginger mixture for 10 minutes.

Add the rest of the ingredients and let it cook down for 20 minutes or till slightly thickened.

Pre heat the oven to 160°C / 320°F

Place the ribs on a baking tray and cook for about 2 hours, turning over a couple of times through the cooking time.

After 2 hours is up, remove the tray and generously brush the glaze over the ribs and return to the oven and cook for a further 30 minutes.

Remove from the oven and brush the last of the glaze over the ribs.

Tamarind Glazed Fennel & Cumin Ribs

Tamarind Glazed Fennel & Cumin Ribs
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Tamarind Glazed Fennel & Cumin Ribs - meltingly soft pork ribs with a sweet, tangy, salt glaze that just sings on the tongue.
Ingredients
  • Pork ribs – 1 to 2 per person
Rub:
  • 2 tbs brown sugar
  • 2 tbs salt
  • 2 tbs hot paprika
  • 1 tsp smoked paprika
  • 1 tsp cumin seed
  • 1 tsp fennel seed
Glaze:
  • 4 shallots
  • 4 cloves garlic
  • thumb size ginger
  • 1 cup apple juice
  • 1 tbs fish sauce
  • 2 tbs tamarind paste – or more to taste
  • 2 tbs tomato sauce
  • 3 tbs kecap manis (sweet soy sauce)
Instructions
  1. Mix all the ingredients of the spice rub together and rub all over the ribs. Place in the fridge overnight.
  2. To make the glaze, place the shallots, garlic and ginger in a food processor and blitz till finely minced.
  3. Heat some oil in a pan and slowly cook the ginger mixture for 10 minutes.
  4. Add the rest of the ingredients and let it cook down for 20 minutes or till slightly thickened.
  5. Pre heat the oven to 160°C / 320°F
  6. Place the ribs on a baking tray and cook for about 2 hours, turning over a couple of times through the cooking time.
  7. After 2 hours is up, remove the tray and generously brush the glaze over the ribs and return to the oven and cook for a further 30 minutes.
  8. Remove from the oven and brush the last of the glaze over the ribs.

 

Tamarind Glazed Fennel & Cumin Ribs

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