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

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