Tamarind-Glazed Ribs

Tamarind-Glazed Ribs

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Prep time

10m

Total time

2h 15m

Yields

6

Servings

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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2 tbsp.

GOYA® Minced Garlic, divided

5-6 lbs.

baby back pork ribs, trimmed of excess fat

½

medium yellow onion, finely chopped (about ¾ cup)

1 pkg. (14 oz.)

frozen GOYA® Tamarind Pulp, thawed

cup

packed dark brown sugar

2 tbsp.

low-sodium soy sauce

tsp.

hot pepper flakes

Directions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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