Tamarind Pork Ribs With Scallions and Peanuts

Does a rose by any other name really smell as sweet? I spent most of my life with a knee jerk avoidance to assam, after one too many overly spicy experiences. Meanwhile, I took every opportunity to eat my own weight in Pad Thai, and can scuff down an entire platter of Tamarind Fried Fish at my favourite Thai restaurant, no problem. It’s from the restaurant where I’ve first heard of tamarind and fell in love with its sour-sweet notes. This (?) exotic spice is tart, and balances the richness of meat or carb-heavy dishes.  

I wasn’t exactly sure when I found out that tamarind and assam is the exact same thing, but you can bet I felt all kind of silly afterwards. I quizzed everyone in my household, and everybody know about it, other than well, me. But because everybody in my family have better things to do than to keep a blog, I guess you’re stuck with me...

This recipe is quintessentially Western, serving up a platter of roasted ribs dripping in sauce. But with the addition of tamarind, think of this like a protein laden equivalent of Pad Thai: sour and sweet, a hint of spicy undertones, and a generous scatter of crushed peanuts. 

Spicy Tamarind Pork Ribs With Scallions and Peanuts

Adapted from the New York Times

INGREDIENTS

2 racks baby back or spare ribs (about 2 1/2 pounds each)
100g +100g (1 cup total) dark brown sugar
2 teaspoons garlic powder
1 teaspoon ground cayenne
1 teaspoon black pepper
1/2 tablespoon salt
120g (½ cup) tamarind concentrate/purée
1 chili, stemmed and chopped
2 tablespoons honey
2 tablespoons grated ginger
¼ teaspoon ground nutmeg
1 tablespoon lime zest (from about 2 limes)
½ cup thinly sliced scallions
¼ cup peanuts, crushed 

STEPS

Heat the oven to 150C (300F). 

In a small bowl, combine 100g brown sugar with garlic powder, cayenne, pepper and salt. Pat ribs dry with paper towels, and rub the brown sugar mix all over the ribs. Place ribs in a baking tray, and cover the top as snuggly as you can with aluminium foil. Cook for about 2 to 2 1/2 hours, until the meat is tender but not falling off the bone. Let cool before unwrapping (be careful of escaping steam!) 

While the ribs bake, mix tamarind concentrate/purée with 180ml water, and stir to combine. Sieve and discard the pulp and the seeds. Pour the tamarind liquid into a small saucepan and add the remaining 100g of brown sugar with chile, honey, ginger and nutmeg. Stir to combine. Set saucepan over medium-low heat and allow the liquid to simmer until thickened and slightly reduced, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.

When the ribs are cooled enough to handle, cut each rack into 4- to 6-rib portions and arrange them meat-side up on a baking sheet. Brush the tops with the tamarind glaze and broil until glaze is set and caramelized in spots, about 3 to 5 minutes.

Slice into individual ribs and then brush again with any remaining glaze, if any. Transfer ribs to a serving platter. Top with crushed peanuts and scallions, if using.