Tamarind Glazed Spare Ribs

Recipe Ingredients

4 lbs	1816g / 64oz	Slab of ribs
1		Onion - roughly chopped
2		Celery stalks - roughly chopped
1		Bouquet garni
1		Garlic head - split, wrapped in cheese cloth
2 tablespoons	30ml	Minced garlic
1/4 cup	59ml	Tamarind paste
1/4 cup	82g / 2.9oz	Dark cane syrup - plus
2 tablespoons	30ml	Dark cane syrup
1/4 cup	59ml	Dark molasses - plus
2 tablespoons	30ml	Dark molasses
1/4 cup	59ml	Ketchup
1/2 cup	118ml	Water
1 tablespoon	15ml	Freshly-ground black pepper
2 tablespoons	30ml	Emeril's Essence - see * Note
1 teaspoon	5ml	Salt
		Emeril's Slaw - see * Note
		Garnish
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red pepper
2 tablespoons	30ml	Brunoise yellow pepper

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes which are included in this collection.

Preheat the grill.

In a gallon stock pot, bring ribs, onions, celery, bouquet garni, head of garlic and enough water to cover the ribs up to a boil. Reduce to a simmer. Simmer for 45 minutes. Remove from the water and allow to cool.

In a food processor, puree the minced garlic, tamarind paste, dark cane syrup, dark molasses, ketchup, water, black pepper, Essence, and salt together. Puree until smooth.

Baste the ribs with the tamarind glaze, on both sides. Place on the grill and cook on each side. Basting often. Place the remaining glaze on the stove and bring up to a boil. Remove from the heat and drizzle over the ribs.

Mound the Slaw in the center of an of an over-sized platter. Lay the ribs around the mound of Slaw. Garnish with green onions, red peppers and yellow peppers.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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