Yield:
2 tablespoons chopped white or yellow onion
4 garlic cloves, chopped
2 cups tamarind pulp (tamarind paste)
1/2 cup honey
1/4 cup brown sugar
4 tablespoons soy sauce
1/4 cup cider vinegar
hot sauce to taste
In a casserole with 1 tablespoon of oil cook the onion and garlic over medium heat until golden.
Add the rest of the ingredients except ribs and simmer gently until the sauce is thick. Correct seasoning with salt, pepper, vinegar or hot sauce. Cool and puree in blender. Refrigerate.
Season the ribs generously with salt and pepper, and over a low fire, barbecue slowly, turning periodically, until crispy on the outside, but still juicy on the inside. Just before serving, remove the ribs form the fire and brush generously with barbecue sauce and return to the fire. Turn over a few ties applying more barbecue sauce to make sure they are well coated and cooked until the sauce is caramelized and looks like a glaze.
The barbecue sauce also works well with beef or chicken.
9/14/2008 12:00:00 AM
Updated: 2/23/2009 3:10:30 PM