I have put “hot sauce to taste” because their heat varies enormously. You know your sauce and you know how hot you want your ribs to be, but the chili shouldn’t trump the tamarind. I use Frank’s Redhot Original Cayenne Pepper Sauce for these.
Preparation time: 10 minutes | Cooking time: 2 hours 40 minutes
- 2 racks of pork ribs of about 1 kg each
- 175 g sweet brown sugar
- 1½ teaspoon of Cayenne
- 4 garlic cloves, mashed
- 125g of tamarind paste
- 2 cm square piece of ginger, peeled and grated into a puree
- Hot sauce, to taste
- 2 tablespoons of honey
- Zest of 2 limes
- 4 spring onions, finely chopped on the diagonal
- 1 tablespoon chopped roasted peanuts (unsalted)
- Heat the oven to 140 ° C / 130 ° C fan / gas 1. Place the ribs on a cutting board and wipe them all over with kitchen paper to dry them.
- Put 100g of sugar in a bowl and mix with the cayenne pepper, garlic and lots of salt and pepper. Rub it on the supports – on both sides – then wrap them in foil, sealing the edges well. Place each rack in a roasting pan and bake for 2 to 2 and a half hours. The meat should come off the bones.
- Put the rest of the sugar, tamarind, ginger, hot sauce, honey and lime zest in a small saucepan. Heat gently while stirring to help the sugar dissolve. Simmer over medium-low heat for about 5 minutes then let cool.
- Take the ribs out of the foil and cut them into 2-rib portions. Put the heat to 220C / 210C fan / gas mark 7.
- Line two baking sheets with foil and arrange the ribs, meat side up. Brush them with icing (use about half of it) and roast for 10 minutes. Brush again with icing, place on a large dish, sprinkle with green onions and peanuts and serve.