Tangy Tamarind Pork Ribs
These zesty country-style pork ribs get their tropical tang from a bold tamarind barbeque sauce.
1 tablespoon vegetable oil
2 pounds pork ribs, cut into individual ribs
1 large onion, chopped
2 cloves garlic, chopped
2 cups water
1/4 cup tamarind paste
4 to 5 tablespoons packed brown sugar
2 tablespoons red wine vinegar
4 MAGGI Beef Flavor Bouillon Cubes
1 tablespoon all-purpose flour, dissolved in 1/4 cup dry red wine
Hot cooked rice
- Heat oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned. Remove from skillet; set aside.
- Add onion to same skillet; cook over medium-high heat, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic; cook for 30 seconds. Add water, tamarind paste, sugar, vinegar and bouillon. Return ribs to skillet; bring to a boil. Reduce heat to medium-low; cover.
- Cook for 1 hour or until pork is tender. Remove ribs; set aside and keep warm. Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thickened. Pour sauce over ribs. Sprinkle with chopped parsley, if desired. Serve with rice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 580 Calories from Fat: 270 Total Fat: 31 g Saturated Fat: 10 g Cholesterol: 90 mg Sodium: 1120 mg Carbohydrates: 51 g Dietary Fiber: 1 g Sugars: 20 g Protein: 21 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.