A Sweet & Spicy Fiesta: Mexico's Tamarind & Garlic Glazed Pork Ribs
Details
Sticky, sweet, spicy, and garlicky ribs that fall right off the bone.
Ingredients
Instructions
Season & Brown the Ribs
Pat the pork ribs dry and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the ribs on all sides. Remove the ribs from the pot and set aside.
Sauté the Aromatics
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Create the Sauce
Add the tamarind paste, orange juice, piloncillo (or brown sugar), chopped chipotle chiles, oregano, cloves, and cinnamon to the pot. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Simmer the Ribs
Return the browned ribs to the pot. Pour in enough water or chicken broth to almost cover the ribs. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 to 2.5 hours, or until the pork is tender and falling off the bone.
Thicken the Glaze
Once the ribs are tender, carefully remove them from the pot and set them aside. Increase the heat to medium and bring the remaining sauce to a boil. Let it cook, stirring occasionally, for 10-15 minutes, or until the sauce has reduced and thickened into a glaze that coats the back of a spoon. Taste and adjust the seasoning with salt and pepper if needed.
Glaze and Serve
Return the ribs to the pot and gently toss them in the glaze to coat them completely. Serve immediately, garnished with fresh cilantro and a side of rice or warm corn tortillas.
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