Nisha's lip smacking tamarind treacle ribs
Nisha’s back in the kitchen with her smacking tamarind treacle ribs. A favourite in the Katona house, this recipe really is as good as it sounds.
Sticky, sweet, and finger-licking good, they are perfect for parties, summer barbecues, or Friday night dinners, but be warned - they are deliciously moreish, you'll struggle to stop at one!
Tamarind treacle ribs
1.5kg pork spare ribs
2 tsp salt
3 star anise
3 green cardamom pods
1 tsp fennel seeds
5 cloves garlic
For the treacle sauce
1tsp vegetable oil
½ tsp black mustard seeds
100g date molasses
2 tbsp tamarind concentrate mixed with 100ml water
75g tomato ketchup
2 tbsp black treacle/molasses
5cm piece of fresh root ginger, peeled and grated
1 ½ tsp garam masala
2 tsp ground cumin
2 tbsp white wine vinegar
1 ½ tsp salt Spiced creme fraiche
Small tub of full-fat creme fraiche
A handful of finely chopped chives
Juice of half a lemon
Salt to taste
A teaspoon of chat masala
Jacket potatoes, to serve
1. Cover the ribs in water in a large saucepan with salt, star anise, green cardamom pods, fennel seeds, and garlic. Simmer with a lid on until the meat is soft for approx 1/1.5 hours.
2. In a separate pan make the tamarind treacle sauce. Heat the vegetable oil in a large saucepan over medium heat. When hot, add the black mustard seeds and fry for about 30 seconds until they pop and turn grey.
3. Next add the rest of the ingredients and stir well until everything is fully combined. Cook over low heat for 15-20 minutes, stirring regularly, until the sauce has reduced and thickened. Add a splash of water to loosen the mixture up a little if it’s too thick.
4. Remove the ribs and drain - smother in the sauce and roast in an oven at 220C for around 20 minutes until sticky and set.
5. To make the spiced creme fraiche, to a small tub of full-fat creme fraiche add a handful of finely chopped chives and the juice of half a lemon, salt to taste, and a teaspoon of chat masala.
6. Serve ribs with a jacket potato with spiced creme fraiche.