top of page

Tamarind pork ribs

This is one of those combinations that leaves you crazy when trying them. The acidity of the tamarind is complemented super well with the unctuousness of the pork fat, giving us a spectacular dish.



Hello everyone, today we are going to prepare some wonderful smoked pork ribs with tamarind sauce.


Ingredients


1 whole pork rack

mustard

salt and pepper mixture

tamarind paste

4-5 tablespoons apple cider vinegar

1 can of beer

honey


Preparation


Start by preparing the liquid with which you will hydrate the meat during the smoking process, so mix the beer and apple cider vinegar in a large, clean and empty spray bottle.


Smear your pork ribs with mustard and add enough salt and pepper on all sides. Now just fire up your smoker and add a few bits of apple or cherry wood to it. Don't forget to add hot water to a container to prevent the environment inside the smoker from becoming too dry.


Now place your ribs, put the lid on and try to keep the internal temperature of the smoker around 120ºC. Every 30 minutes, hydrate the meat with a little of the beer that we prepared at the beginning to keep the meat super juicy.


Next, in a bowl, mix the tamarind pulp with honey. The amount of this depends on how sweet or sour you like it. Now place two sheets of aluminum foil on a surface and add a little of the beer and the tamarind mixture.


When the meat has taken a golden color and is soft when touched with a knife (internal 72ºC), bathe it in the tamarind sauce, wrap it in the previously moistened aluminum foil and take it back to the grill for 1 more hour (94ºC).


With 10 minutes to go for the meat, prepare some straw potatoes. Take two peeled medium potatoes and cut them into super thin strips, fry them until golden brown and that's it.


The ribs are already done, soft and juicy. Separate them and enjoy them with your friends and a good cold beer.

As we always say:


If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.


This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how delicious it is!


If you are a lover of spicy, you can put it in the sauce.


Remember: "Practice makes perfect"


You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:




0 comments

Recent Posts

See All

Yorumlar


bottom of page