These ribs will make you happy for two reasons: (1) they are slow cooked to perfection and (2) the lip-smacking sauce—made from Mexican chillies, tomatoes and tamarind—is seriously tasty. If you’re short on time, use barbecue sauce. Be sure to get baby back ribs, as they have much more meat than spare ribs.
Combine the sugar and spices in a bowl, then rub all over the ribs. Put the ribs on a wire rack in a large roasting pan. Pour
Meanwhile, to make the sauce, place the tomato and onion on a baking tray, under a preheated oven grill (broiler) and cook for 6-8 minutes until charred all over. Put the garlic in a dry frying pan and cook over medium heat until the skins are blackened. Peel the garlic and put it in a food processor with the tomato and onion and all of the remaining ingredients. Add
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