Empty My Fridge
The Ribs My Husband Used to Court Me
Ingredients
- Paprika7 tsp
- Cumin1 tbsp + 1 tsp + ¼ tsp
- Coriander seed3 ½ tsp
- Cinnamon3 tsp
- Oregano · dried2 tsp
- Black pepper2 tsp
- Chili powder or cayenne pepper · to taste½–1 tsp
- Salt¾ tsp
- Pork1
- Low sodium stock1 ½–2 cups
- About ¾ cup barbecue sauce · store bought or homemade
- Garlic2 cloves
- Onion · diced¼ cups
- Ketchup½ cups
- Brown sugar3 tbsp
- Tamarind2 tbsp
- Rice wine vinegar1 ½ tbsp
- Soy sauce2 tbsp + 2 tsp + 2 tbsp
- Worcestershire sauce2 tsp
Instructions
- Cut the ribs in half and place them in a roasting pan. Rub the spice mixture over all sides in a thin, even coat. If you have time, leave them for at least a couple of hours or overnight; otherwise bake straight away.
- Pour the stock into the bottom of the pan and cover tightly with a lid or foil.
- Bake at 325°F for 2.5 hours, checking at 1 hour 45 minutes that the liquid has not dried up. If it has, add a little more water.
- When done, a fork should slide into the meat with no resistance. Transfer to a plate and brush generously with barbecue sauce. Serve with extra sauce.
- In a heavy pot, sauté the onion and garlic in a little oil over medium-low heat until soft and translucent.
- Add the dry spices and sauté for 30 seconds to toast.
- Add the ketchup, soy sauce, sweet soy sauce, dark brown sugar, tamarind, rice vinegar and Worcestershire sauce. Simmer on low for 10 to 15 minutes, stirring occasionally.
Summarized from Pailin's Kitchen's video. Watch it for the details.
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GarlicOnionBrown sugarTamarindPork
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