Baby Back Ribs with Tamarind
Costillitas de CerdoSmall slabs of browned baby back pork ribs with crispy edges and the flavor of tamarind are so succulent, they're irresistible. Slow roasting at a low temperature until the ribs are tender, then raising the oven temperature and basting with the sauce during the last minutes of cooking works best. I developed this recipe after eating the ribs at the spectacular contemporary restaurant Santa Coyote in Guadalajara. Serve the ribs with Cactus Salad or Corn, Potato, and Poblano Chile Salad
Ingredients
Makes 4 servings
- 3 tablespoons Tamarind Paste
- 1 ancho chile stemmed, seeded, veins removed, and roasted
- ½ teaspoon dark brown sugar
- ⅛ teaspoon freshly ground pepper or to taste
- 4 1-pound slabs baby back pork ribs
- ½ teaspoon salt or to taste
Instructions
- Prepare the tamarind paste, then measure out 3 tablespoons and put in a blender.
- Reserve.
- (Store the remaining paste for another use.
- It keeps indefinitely.
- ) Put the roasted chile in a small bowl of hot water and soak 20 minutes.
- Add the chile and 1 tablespoon of the soaking water to the blender.
- Add the sugar and black pepper.
- Blend to a thick smooth purée with the consistency of ketchup.
- If too thick, add just enough soaking water to achieve the right consistency.
- Transfer the sauce to a bowl and reserve.
- Discard remaining soaking water.
- Preheat the oven to 300°.
- Season the pork ribs with salt.
- Arrange in a single layer in a baking pan.
- Roast slowly, uncovered, 45 minutes.
- Pour off fat.
- Turn the ribs and roast 30 minutes.
- Raise the heat to 400° and baste the ribs with the reserved tamarind sauce and turn over every 15 minutes, basting each time, about 1 hour or until the ribs are dark brown and tender.
- If darker brown, crispier ribs are preferred, finish under the broiler a few minutes, watching carefully to prevent burning.
- Serve each slab whole, or cut in 2-rib portions, if desired.
