Tamarind Pork Ribs

Filed in archive Latin Food on July 27, 2007

Tamarind pork Ribs
(makes 4 servings)

Ingredients:

- 1 tablespoon vegetable oil
- 2 lb. pork ribs, cut into individual ribs
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 cups water
- ¼ cup tamarind paste
- 4 to 5 tablespoons brown sugar or grated piloncillo
- 2 tablespoons red wine vinegar
- 2 Beef Ribs Flavor Bouillon Tablets (Maggi)
- 1 tablespoon all-purpose flour, dissolved in ¼ cup dry red wine

Directions:

1 - Heat oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned. Remove the ribs from the skillet and set aside.

2 - Add onion to the 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.

3 - Cook for 1 hour or until pork is tender. Remove ribs; set aside and keep warm.

4 - Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thick. Pour sauce over ribs.

The recipe says to serve with rice or a salad. I'm a bad chica, so I chose to serve some home made fries instead. What can I say? The minute I saw the sauce in the picture, I knew I was meant to dip fries in it. And, Oh my god, that was good! I highly recommend it. ;)

Recipe by Nestlé Chef Lorena García