Honey-Tamarind Baby Back Ribs
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using; it's available at Asian markets. More Barbecued Ribs Recipes
August 2008
Gallery
Credit:
© Quentin Bacon
Recipe Summary test
Ingredients
Directions
Notes
Variation: Grill the ribs over moderately low heat, turning and brushing frequently with the sauce, until cooked through.
Serve With
Asian coleslaw.
Suggested Pairing
For these sweet, tangy ribs, a red wine with luscious fruit character, like Grenache, is a good idea. It produces some of its best wines in northeastern Spain, where it is known as Garnacha.