Tamarind Glazed Ribs

American recipes

Meat and poultry

Launch

Easy

135'

Discover a simple recipe but with a flavor that will not leave your guests indifferent. This preparation is different because of the cooking time and the mixture of spices that impregnates and provides an experience for the palate. Enjoy following the step by step instructions below, enjoy!

Ingredients Preparation Share

Ingredients

2 tablespoon of Único Olive Oil
2 tablespoon 354
1 package of Sazón Goya
2 tablespoon of Adobo with GOYA pepper
2.5 kg 100
0.5 medium onion finely chopped
1 package of Tamarind Fruit Pulp
1.25 teaspoon of Panela Pulverizada GOYA
2 tablespoon Soy sauce Nativo
0.15 tablespoon of pepper flakes

Preparation

In a small bowl, combine olive oil, garlic, Sazón Goya with coriander and achiote and Adobo. Once combined, rub spice mixture on both sides of ribs. Place ribs in a large roasting pan, fleshy side up. Cover with plastic wrap, refrigerate and let the mixture marinate for at least 4 hours and up to 24 hours for best results.
Preheat the oven to 180°C. Remove the ribs from the refrigerator, remove and discard the plastic wrap and pour 2 cups of water into the roasting pan. Now cover the pan tightly with aluminum foil. Once covered, cook in the oven until the ribs are tender, about 2 hours. Remove the pan from the oven and set the ribs aside.
Meanwhile, heat half a tablespoon of olive oil in a medium saucepan over medium-high heat. Add the onion and the remaining tablespoon of garlic. Cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Then add ¾ cup water, tamarind pulp, pulverized panela, soy sauce, pepper flakes and remaining 1 teaspoon Adobo, bringing mixture to a boil, stirring occasionally. Reduce heat to medium, and cook, stirring occasionally, until mixture thickens and reduces, about 15 minutes. Let cool.
Heat grill to medium-high heat. Using a basting brush, coat the ribs on all sides with the cooked syrup. Place the ribs on the hot, oiled grill, meaty side down. Let them cook, and turn them over and cover them with the syrup, until the ribs are very hot and the grill marks are visible, for about 5 minutes. Plate the ribs and cover with more syrup before serving.