Melting ribs with tamarind chipotle sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2.5kg pork spare ribs
- 2 tbsp mild chilli powder
- 5 tbsp soft brown sugar
- 1 medium onionthickly sliced
- 3 plum tomatoeshalved
- 5 cloves garlic
- 100g tamarind paste
- 4 tbsp (from Sainsbury’s Special Selection or buy online from coolchili.co.uk) chipotle chillies in adobo sauce
- a small bunch coriander
- to serve corn on the cob
Method
step 1
Heat the oven to 140C/fan 120C/gas 1. Rub the ribs with the chilli powder, 3 tbsp of the brown sugar and season. Put the ribs on 2 baking trays and cook for 2 hours.
step 2
In a large dry frying pan, blacken the onion slices, tomatoes (cut-side down) and cloves of unpeeled garlic for about 10 minutes. Peel the garlic and put in a food processor with the onion, tomatoes, tamarind, chipotles, remaining sugar and coriander. Season and blend together until smooth.
step 3
Heat the barbecue and remove the ribs from the oven. Brush liberally with the sauce and grill for 5 minutes each side. Serve with buttered corn on the cob.
