| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup coarse kosher salt
- 1 tablespoon juniper berries
- 1 tablespoon whole black peppercorns
- 2 dried bay leaves
- 2 cinnamon sticks
- 2 full racks pork back ribs, rinsed and uncut
- 1/4 cup orange juice
- 1/4 cup tamarind syrup
- 1/4 cup rice wine vinegar
- 1/8 cup sesame oil
- 1 tablespoon molasses
- 1 tablespoon Sriracha
- 1 tablespoon maple syrup
- 1/4 tablespoon tahini
- 1 teaspoon ground black pepper
- 1 teaspoon brown sugar
- 2 whole cloves garlic
- Optional garnishes: toasted sesame seeds, sliced scallions, fresh chiles
Instructions
- For the ribs: Add the salt, juniper berries, peppercorns, bay leaves and cinnamon sticks to your largest stock pot. Add the ribs and cover with water. Bring to a boil, and then reduce to medium heat and cook until the ribs are tender and start to tear when folded, about 45 minutes. Take the ribs out and let them rest.
- Meanwhile, for the sauce: Mix the orange juice, tamarind syrup, vinegar, oil, molasses, Sriracha, maple syrup, tahini, pepper, sugar and garlic in a food processor until combined. Put in a pot and cook on low heat until it thickens and coats the back of a spoon.
- Heat a pan on medium-high heat. Add the ribs and coat with sauce. Toss to coat completely (you may have to do this in two batches). Plate and sprinkle with toasted sesame seeds. You can add sliced scallions or fresh chiles if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 685 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 51 g |
| Cholesterol | 185 mg |
| Sodium | 714 mg |
Reviews
Once again a recipe that doesn’t match what the show had on. There are numerous things missing……
Several differences between the show and the recipe. In the show the chef says to simmer the ribs for 2 to 2.5 hours. The recipe is right at 45 minutes. In the show, the tamarind syrup is replaced by soy sauce. The item on their menu describes the dish as having a tamarind sauce so the recipe is likely more accurate. But not having access to the syrup, I used soy sauce. Make sure to reduce until it coats a spoon or it will be too thin to coat. The show has the chef putting the sauce on the ribs and then finishing in a hot oven. Most sticky rib recipes have you finish in the oven to tighten and bubble the glaze. So after coating, I put them in a 450 oven for about 10 minutes.
Though not the best way to make ribs, that would be smoking them, but a good dish nonetheless. That said, I think the king of glazed rib recipes is still Alton’s Who Loves Ya Baby Backs.
Yum. This was great and easy. I did make a few minor changes. I didn’t have cinnamon sticks so just sprinkled cinnamon in the cooking water. The cinnamon was a nice touch. I added about 2 T tahini. 1/4 T just seemed silly. I also din’t have tamarind syrup. I read that orange juice and lime would do the trick. I used a 1/4 cup of orange juice and squeezed in one lime. Was very twangy, added a bit more sugar. Reduced it down and it was really only enough for one rack, which is what we had. How convenient! I’d double it for two.