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Tamarind Glazed Spare Ribs

Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 lbs 1816g / 64ozSlab of ribs
1   Onion - roughly chopped
2   Celery stalks - roughly chopped
1   Bouquet garni
1   Garlic head - split, wrapped in cheese cloth
2 tablespoons 30mlMinced garlic
1/4 cup 59mlTamarind paste
1/4 cup 82g / 2.9ozDark cane syrup - plus
2 tablespoons 30mlDark cane syrup
1/4 cup 59mlDark molasses - plus
2 tablespoons 30mlDark molasses
1/4 cup 59mlKetchup
1/2 cup 118mlWater
1 tablespoon 15mlFreshly-ground black pepper
2 tablespoons 30mlEmeril's Essence - see * Note
1 teaspoon 5mlSalt
  Emeril's Slaw - see * Note
2 tablespoons 30mlChopped green onions
2 tablespoons 30mlBrunoise red pepper
2 tablespoons 30mlBrunoise 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996) - Downloaded from their Web-Site -


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