Indo-chinese Pork Ribs Recipe
1/2 rack St. Louis style spare ribs, crispy okra, tamarind treacle glaze
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Ingredients
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Pork Ribs
Tamarind Treacle Glaze
Crispy Okra
Method
Preparing the Ribs
- 1
Season the Ribs
Preheat your oven to 300°F (150°C). In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and ground ginger. Rub this spice mix all over the St. Louis style spare ribs, ensuring they are well coated.
- 2
Bake the Ribs
Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil and bake in the preheated oven for 2.5 to 3 hours until tender.
Making the Tamarind Treacle Glaze
- 3
Prepare the Glaze
In a saucepan over medium heat, combine tamarind paste, brown sugar, soy sauce, rice vinegar, chili paste, and minced garlic. Stir well and bring to a simmer. Cook for about 10-15 minutes until the glaze thickens slightly.
- 4
Glaze the Ribs
Once the ribs are done baking, remove them from the oven and brush a generous amount of the tamarind glaze over the ribs. Reserve some glaze for serving.
Preparing the Crispy Okra
- 5
- 6
Fry the Okra
In a large frying pan, heat oil over medium-high heat. Once hot, add the coated okra in batches and fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Final Cooking Steps
- 7
Broil the Ribs
After glazing the ribs, place them under the broiler for 5-7 minutes to caramelize the glaze. Keep an eye on them to prevent burning.
- 8
Serve
Slice the ribs and serve them hot alongside the crispy okra, drizzling with any remaining tamarind glaze.