Tamarind Sticky Ribs

I had bought some tamarind for a Thai recipe. It has a very interesting flavor - sweet but sour. When I saw this recipe in the NY Times for ribs and it was in the pressure cooker, I knew I had to give it a try.

Tamarind Sticky Ribs (Adapted from the NYT )

3-4lbs of St. Louis cut ribs (or baby back*)
Salt
1/4 c tamarind
1/4 c fresh OJ
1/4 c honey
2T soy sauce
1/4 t lime zest
1T lime juice
1 star anise pod
2T olive oil
4 small shallots, diced
1 1/2 t fresh ginger, grated
2 clove garlic, minced

Peel the silverskin off the back of the ribs (grabbing it with a paper towel is helpful). Cut the ribs into 3 rib chunks. Toss with salt. Set aside. Mix together tarmaind, OJ, honey, soy sauce, zest, lime juice, and ansie pod in a small bowl. Set aside. In the pressure cooker heat oil with shallots and a pinch of salt. Heat until softened. Add ginger and garlic and cook until fragrant. Add sauce and heat until bubbly. Dip the ribs in the sauce and then stand the ribs on end around the sides of the pot- meat facing out. Making as many rows as necessary. Cover the pot and bring up to pressure. Cook for 32 minutes. Quick release the pressure. Heat the broiler. Remove ribs to rimmed baking sheet. Cook sauce about 10-15 minutes on high until thickened. Spoon the fat off (I used paper towels to mop it off the top. It worked quite well). Add additional salt or more honey if necessary. Brush the sauce over the ribs and broil until charred.

I don't think I will make ribs any other way now that I see how easy they are to make in the pressure cooker. They came out just as tender and delicious as doing the low and slow bake method.

I was not that careful in the measuring of the tamarind (OK I was a bit lazy - too much tamarind came out of the jar and I just let it be). It was a little too tart but if I had been more careful with the measuring, I think it would have been just right.

*I prefer the St. Louis cut - there's more meat on them

Comments

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer. Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...

The Grappa Report

Star Anise, Cinnamon, Blueberry Once upon a time, we made Limoncello . We used straight-grain alcohol (which we had to buy in a different state because it was not sold it ours!). It was firewater. We tried to pawn it off on unsuspecting friends and relatives. It did not work. So when friends of ours said they wanted to share some Grappa that they had received from a friend, I was slightly suspicious. It was a little firewater-ish but not as much as the Limoncello. We decided to try to infuse it with some flavors - star anise, cinnamon, and blueberry. We got mixed results: Star Anise - was the most successful. It mellowed its sharpness. Cinnamon - We left the cinnamon in for about a week. I think it was too long. It left a very woody taste. Perhaps, less infusion time would have given a better result. Blueberry - We thought if we mashed the blueberries, they would make the Grappa murky. So we first put them in whole. Nothing happened. We then cut them in half. The...

Chocolate-It's What's for Dinner

Search This Blog