Tamarind-baked back ribs

Name: Tamarind-baked back ribs
Yield: Serves 4-6
Ingredients: 100 g pomegranate molasses; ½ tbsp ground cumin; 1-2 pork back rib racks, about 1.5-2 kg; 60 g root ginger, peeled and grated; 6 garlic cloves, peeled and crushed; 100 g tamarind paste

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

Rib racks can be found in most butchers (I’ve even seen them in supermarkets) while you might need to head to an Asian or middle eastern shop or good deli to get hold of tamarind paste and pomegranate molasses. You can use beef ribs here if you like, though bear in mind they will need a bit more cooking.

Ingredients

1-2 pork back rib racks, about 1.5-2 kg

Main course
Easter
Gluten-free

Method

Smear the ribs with the marinade ingredients in a stainless-steel or non-reactive bowl. Cover with cling film and leave to marinate in the fridge for at least 24 hours (the longer the better).

Preheat the oven to 190°C/gas mark 5. Transfer the marinated ribs to a baking or roas