Tamarind Treacle Ribs
15m prep 2h cook 2h ready
Pork spare ribs are simmered with spices and black treacle, then glazed with a tamarind-brown sugar reduction and roasted until blackened and tender. A sticky, sweet-savory dish from the Mowgli restaurant.
Ingredients
- pork spare ribs
- 4.93 ml salt
- 2 star anise
- 3 green cardamom pods
- 7.39 ml ground cumin
- 29.6 ml black treacle/molasses
- 3 garlic cloves peeled
- fresh root ginger peeled
- 1 green chilli finely sliced
- soft brown sugar
- 14.8 ml tamarind concentrate
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 253 mg
- Iron: 3.43 mg
- Magnesium: 86.5 mg
- Phosphorus: 666 mg
- Potassium: 1269 mg
- Zinc: 5.92 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- pork spare ribs
- 4.93 ml salt
- 2 star anise
- 3 green cardamom pods
- 7.39 ml ground cumin
- 29.6 ml black treacle/molasses
- soft brown sugar
- 14.8 ml tamarind concentrate
Prepare
- Peel 3 garlic cloves
- Peel fresh root ginger
- 1 green chilli, finely sliced
Let's Cook
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Step 1.
Place the pork spare ribs in a large saucepan (about 5-6 quart capacity) over medium-high heat. Add the salt and enough water to cover the ribs (about 3 liters/13 cups). Add the star anise, green cardamom pods, ground cumin, black treacle, garlic cloves, ginger, and sliced green chilli. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 1 to 1½ hours, until the ribs are tender when pierced with a fork. Remove the ribs from the cooking liquid and set aside on a plate.
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Step 2.
While the ribs are simmering, you can prepare the glaze. After removing the ribs, keep the pan with the cooking liquid over low heat. Add the soft brown sugar and tamarind concentrate, stirring to dissolve. Continue to simmer, stirring occasionally, until the liquid reduces to about 2cm/¾ inch depth in the pan and becomes thick and glossy, about 15-20 minutes. Remove from heat and let cool slightly, then transfer to a food processor and blend until smooth.
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Step 3.
Preheat the oven to 220°C/430°F/gas 7. Place the cooked ribs on a baking sheet in a single layer. Brush or spoon the tamarind glaze generously over the ribs. Roast for 20-25 minutes, basting with the glaze every 5-7 minutes, until the ribs are blackened, cooked through, and tender. Serve immediately.
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