Melting ribs with tamarind chipotle sauce

recipe

Melting ribs with tamarind chipotle sauce

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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.

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

Serves: 4 Cook Time: 120 Total Time: 120min

Directions

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Heat the oven to /fan /gas Rub the ribs with the chilli powder, tbsp of the brown sugar and season. Put the ribs on baking trays and cook for hours.
In a large dry frying pan, blacken the onion slices, tomatoes (cut-side down) and cloves of unpeeled garlic for about 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 minutes each side. Serve with buttered corn on the cob

Source: Jennifer Joyce (Olive magazine)