RECIPE: Honey Tamarind Glazed Denver Ribs
Making ribs at home has never been easier- or tastier! A quick simmer cuts down on grilling time, while the glaze gives it a delicious sticky-sweet finish. The tamarind adds a pleasant tartness balanced by the sweetness of the honey and a slight kick of heat from the chili- it's the perfect combination.
Jordan Cabatic
Ingredients
- 1 pack Denver Rib
- 2 garlic cloves, left whole and smashed
- 2.5 cups water
- 1 tsp sea salt or kosher
- 1 tbsp rice vinegar
- 1/2 cup shoyu (soy sauce)
- 1/2 tsp whole black peppercorn
- 1 shallot, cut in quarters
- 1" piece ginger, cut in half and slightly smashed
- 2 scallions (white part only)
- avocado oil (any neutral oil works)
- Tamarind Honey Glaze (see recipe below)
DIRECTIONS
Trim excess fat from the meat side and remove silver skin membrane from the bone side of ribs.
To a large pot, add Denver Ribs, water, garlic, ginger, salt, rice vinegar, shoyu, black peppercorn, shallot, and scallion. Set heat to medium and bring to a low boil.
Turn heat to low, cover with a lid, and cook for about 40 minutes, or until the ribs are slightly soft but not falling off the bone.
Prepare Honey Tamarind Glaze.
Remove ribs from the pot and preheat the grill.
Lightly coat ribs with oil and place directly on grill meat side down for 1-2 minutes then flip over and begin basting with sauce. Be cautious of flare-ups.
Flip ribs and baste until fully coated with sauce and slightly charred on both sides, about 12-15 minutes.
Then remove and let rest for at least 5 minutes.