Ribs Recipe with Chipotle Sauce

Melting ribs with tamarind chipotle sauce

  • serves 4
  • Easy

The trick to tender ribs is to slow cook them in the oven before throwing them on the barbie. It's worth it! This Mexican-inspired barbecue sauce with tamarind is delicious with the flaky, tender pork.



  • pork spare ribs 2.5kg
  • mild chilli powder 2 tbsp
  • soft brown sugar 5 tbsp
  • onion 1 medium, thickly sliced
  • plum tomatoes 3, halved
  • garlic 5 cloves
  • tamarind paste 100g
  • chipotle chillies in adobo sauce 4 tbsp (from Sainsbury’s Special Selection or buy online from coolchili.co.uk)
  • coriander a small bunch
  • corn on the cob to serve


  • 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.