Tamarind-Glazed Ribs
Total Time
135m
Prep Time:10m
Yields:6 Servings
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 tbsp.
GOYA® Minced Garlic, divided
2 packets
2 tsp.
5-6 lbs.
<p><span>baby back pork ribs, trimmed of excess fat</span></p>
½
<p><span>medium yellow onion, finely chopped (about ¾ cup)</span></p>
1 pkg.
(14 oz.)
frozen GOYA® Tamarind Fruit Pulp, thawed
1¼ cup
<p><span>packed dark brown sugar</span></p>
2 tbsp.
<p><span>low-sodium soy sauce</span></p>
⅛ tsp.
<p><span> hot pepper flakes</span></p>
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Directions
Step 1
<p>In small bowl, mix together 1 ½ tbsp. olive oil, 1 tbsp. garlic, Sazón and 1 tsp. Adobo until combined. Rub spice mixture all over ribs. Place ribs in large roasting pan, meaty side-up; cover with plastic wrap. Marinate, chilled, at least 4 hours, and up to 24 hours for best results.</p>
Step 2
<p>Heat oven to 350°F. Remove ribs from refrigerator; remove and discard plastic wrap. Pour 2 cups water in roasting pan. Cover pan tightly with foil. Cook, covered, until ribs are tender, about 2 hours. Remove pan from oven; transfer ribs to platter.</p>
Step 3
<p>Meanwhile, heat remaining ½ tbsp. olive oil in medium pot over medium-high heat. Add onions and remaining 1 tbsp. garlic. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir in ¾ cup water, tamarind pulp, brown sugar, soy sauce, pepper flakes and remaining 1 tsp. Adobo; bring to boil, stirring occasionally. Reduce heat to medium. Cook, stirring occasionally, until mixture thickens and reduces to 1 cup, about 15 minutes; chill.</p>
Step 4
<p>Heat grill to medium-high heat. Using pastry brush, brush ribs all over with glaze. Place ribs, meaty-side down, on hot, greased grill grates. Cook, flipping and brushing with glaze, until ribs are heated through and develop dark golden brown grill marks, about 5 minutes. Transfer ribs to serving platter; brush with more glaze before serving.</p>
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Tamarind-Glazed Ribs
Prep Time: 10m
Total time: 135m
Yields: 6 Servings
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil, divided
2 tbsp.
GOYA® Minced Garlic, divided
2 packets
2 tsp.
5-6 lbs.
<p><span>baby back pork ribs, trimmed of excess fat</span></p>
½
<p><span>medium yellow onion, finely chopped (about ¾ cup)</span></p>
1 pkg. (14 oz.)
frozen GOYA® Tamarind Fruit Pulp, thawed
1¼ cup
<p><span>packed dark brown sugar</span></p>
2 tbsp.
<p><span>low-sodium soy sauce</span></p>
⅛ tsp.
<p><span> hot pepper flakes</span></p>
Directions
Step 1
<p>In small bowl, mix together 1 ½ tbsp. olive oil, 1 tbsp. garlic, Sazón and 1 tsp. Adobo until combined. Rub spice mixture all over ribs. Place ribs in large roasting pan, meaty side-up; cover with plastic wrap. Marinate, chilled, at least 4 hours, and up to 24 hours for best results.</p>
Step 2
<p>Heat oven to 350°F. Remove ribs from refrigerator; remove and discard plastic wrap. Pour 2 cups water in roasting pan. Cover pan tightly with foil. Cook, covered, until ribs are tender, about 2 hours. Remove pan from oven; transfer ribs to platter.</p>
Step 3
<p>Meanwhile, heat remaining ½ tbsp. olive oil in medium pot over medium-high heat. Add onions and remaining 1 tbsp. garlic. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir in ¾ cup water, tamarind pulp, brown sugar, soy sauce, pepper flakes and remaining 1 tsp. Adobo; bring to boil, stirring occasionally. Reduce heat to medium. Cook, stirring occasionally, until mixture thickens and reduces to 1 cup, about 15 minutes; chill.</p>
Step 4
<p>Heat grill to medium-high heat. Using pastry brush, brush ribs all over with glaze. Place ribs, meaty-side down, on hot, greased grill grates. Cook, flipping and brushing with glaze, until ribs are heated through and develop dark golden brown grill marks, about 5 minutes. Transfer ribs to serving platter; brush with more glaze before serving.</p>
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