Melting ribs with tamarind chipotle sauce
The trick to tender ribs is to slow cook them in the oven before throwing them on the barbie. This Mexican-inspired barbecue sauce with tamarind is delicious with the flaky pork.
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INGREDIENTS:
 pork spare ribs 2.5kg
mild chilli powder 2 tbsp
soft brown sugar 5 tbsp
onion 1 medium, thickly sliced
plum tomatoes 3, halved
garlic 5 cloves
tamarind paste 100g
chipotle chillies in adobo sauce 4 tbsp (from Sainsbury's Special Selection or buy online from coolchili.co.uk)
coriander a small bunch
corn on the cob to serve
 Brilliant wine match
Spain's Campo de Borja is the place for brilliant value party reds; Gran Lopez Garnacha Tempranillo 2005 (£3.99, Waitrose) is a steal.
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PREPARATION:
1. Heat the oven to 140C/fan 120C/gas 1. Rub the ribs with the chilli powder, 3 tbsp of the brown sugar and season. Put the ribs on 2 baking trays and cook for 2 hours.
2. In a large dry frying pan, blacken the onion slices, tomatoes (cut-side down) and cloves of unpeeled garlic for about 10 minutes. Peel the garlic and put in a food processor with the onion, tomatoes, tamarind, chipotles, remaining sugar and coriander. Season and blend together until smooth. Heat the barbecue and remove the ribs from the oven. Brush liberally with the sauce and grill for 5 minutes each side. Serve with buttered corn on the cob
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PREP/COOK
INFORMATION:
Cook time:
2 hours
Serves: 4
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Source: Jennifer Joyce (Olive magazine)
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
e-commerce enabled: click to buy
