Tamarind Spare-Ribs

Tamarind Spare Ribs

I have a tamarind recipe for chicken, which is a very old hand-me-down recipe. So now I am coming up with a spare ribs recipe with tamarind sauce. This is delicious eaten with rice and some freshly cooked vegetables. It looks deceptively long to cook, but, you only simmer it and then you can get on with your other tasks. Then come back again when it is done to put  in the final touches.

Quick Info

Serves: 4
Difficulty: easy
Cost: ££
Time: 10 mins to prep,  I hour to cook

Ingredients:

500g  Pork spare ribs – cut into single fingers and about 3cm in length
1/2 tsp Salt
2   cloves Garlic shopped
1   Banana shallot (or 2 normal shallots) – chopped
1   Red chilli – chopped ( remove seeds if you want it less hot)
1   Spring onion – chopped
2   cm Fresh ginger – chopped
1   tsp Dark soya sauce
2   tbsp Light soya sauce
¼  tsp Tamarind concentrate – dissolved in 3 tbsp of warm water ( or 1 tbsp tamarind paste )
½ tbsp. Sugar or to taste

Salt and pepper to taste
Corn flour for thickening

Method:

1. In a pot put in the spare-ribs, dark and light soy sauce, tamarind concentrate and enough water to cover it. Add in 1  1/2  tsp of salt. Bring to the boil and simmer for 45 minutes
2. When done, drain and reserve the liquid. Strain the liquid to have about 200ml. If it is too much, reduce it by boiling.
3. In a fresh frying pan, spray with low-calorie spray and brown the spare-ribs until lightly coloured, tossing it. Dish up and set aside.
4. In the same pan, spray with oil and add in the garlic, shallot, chilli, and ginger, and fry until brown. Dish out and reserve.
5. Add in the stock, and bring to the boil. Check the taste so that it is sour, sweet and salty. Adjust to your taste.
6. Thicken with the corn flour. Then add in the ribs  and half of the garlic mix, and stir until it is coated and thick.
7. Lastly sprinkle with the chopped spring onion and the rest of the garlic mix. Add a shake of pepper powder.
8. Plate up and serve. Enjoy with rice and vegetables.
   
   
   

   

    

   

   I hope you enjoy cooking it and enjoy the taste as well. Please share and like this post. Instead of cutting and pasting the post, just email the link. This will show you respect my original work and that I am the author. Thank you very much and see you in the next post, soon.

    

Penang Lassie