Tamarind Glazed Spare Ribs

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Tamarind Glazed Spare Ribs Ingredients

4 lb Slab of ribs	1/4 c Dark molasses; plus
1 Onion; roughly chopped	2 tb Dark molasses
2 Celery stalks; roughly	1/4 c Ketchup
1 Bouquet garni	1/2 c Water
1 Garlic head; split, wrapped	1 tb Freshly-ground black pepper
; in cheese cloth	1 ts Salt
2 tb Minced garlic	=== GARNISH ===
1/4 c Tamarind paste	2 tb Chopped green onions
1/4 c Dark cane syrup; plus	2 tb Brunoise red pepper
2 tb Dark cane syrup	2 tb Brunoise yellow pepper

Instructions for Tamarind Glazed Spare Ribs

* Note: See the "Emerils Essence Information" and "Emerils Slaw" recipes which are included in this collection. Preheat the grill. In a gallon stock pot, bring ribs, onions, celery, bouquet garni, head of garlic and enough water to cover the ribs up to a boil. Reduce to a simmer. Simmer for 45 minutes. Remove from the water and allow to cool. In a food processor, puree the minced garlic, tamarind paste, dark cane syrup, dark molasses, ketchup, water, black pepper, Essence, and salt together. Puree until smooth. Baste the ribs with the tamarind glaze, on both sides. Place on the grill and cook on each side. Basting often. Place the remaining glaze on the stove and bring up to a boil. Remove from the heat and drizzle over the ribs. Mound the Slaw in the center of an of an over-sized platter. Lay the ribs around the mound of Slaw. Garnish with green onions, red peppers and yellow peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-15-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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