Tamarind Glazed Spare Ribs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tamarind Glazed Spare Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Tamarind Glazed Spare Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• 4 pounds Slab of ribs
• 1 Onion -- roughly chopped
• 2 Celery stalks -- roughly chopped
• 1 Bouquet garni
• 1 Garlic head -- split, wrapped
• -- in cheese cloth
• 2 tablespoons Minced garlic
• 1/4 cup Tamarind paste
• 1/4 cup Dark cane syrup -- plus
• 2 tablespoons Dark cane syrup
• 1/4 cup Dark molasses -- plus
• 2 tablespoons Dark molasses
• 1/4 cup Ketchup
• 1/2 cup Water
• 1 tablespoon Freshly-ground black pepper
• 2 tablespoons Emeril's Essence -- see * Note
• 1 teaspoon Salt
• Emeril's Slaw -- see * Note
• === GARNISH ===
• 2 tablespoons Chopped green onions
• 2 tablespoons Brunoise red pepper
• 2 tablespoons Brunoise yellow pepper
• * Note: See the "Emeril's Essence Information" and "Emeril's 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:

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

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