Tamarind Barbecued Pork Ribs
By Breville
Tamarind Barbecued Pork Ribs
By Breville
Yield/Serves:
Makes 4 servings
- 1.2kg pork ribs cut American style
- 1 brown onion, peeled and chopped roughly
- 2 apples, cut into quarters and seeds removed
- 4 peeled garlic cloves
- 3 tablespoons smoked paprika
- 1 teaspoon yellow mustard seeds or powder
- 3 cloves
- 1 bay leaf
- 1 teaspoon ground cinnamon
- ½ cup Worcestershire sauce
- ½ cup brown sugar
- ½ cup tinned tomatoes
- 1 tablespoon Dijon mustard
- 1 tablespoon tamarind puree
- 2 teaspoons salt
Lightly sprinkle your ribs with salt and pepper and
set aside.
Combine all ingredients and blend till very smooth.
Place the ribs into the fast slow cooker and pour the sauce over the ribs.
Select PRESSURE COOK and High pressure. Set timer for 22 minutes. Place lid on cooker and close the valve. Press START.
Preheat your BBQ or indoor grill while ribs are pressure cooking.
Once cooking time is complete, open the valve to release all the steam before opening the lid. Remove ribs onto a tray ready for the BBQ or grill.
Select SAUTÉ/SEAR function and set the timer for 2 minutes to reduce sauce. Leave the lid sitting on top when the sauce is reducing as it may spit boiling hot sauce.
Once sauce has reduced a little, remove half and use it for basting your ribs. The other half of the sauce can either be used as a condiment for a side dish or refrigerated and used for another batch of ribs or another cut of meat.
Char grill ribs on the BBQ or grill and brush with your reduced BBQ sauce. Turn them over and brush the other side but be careful not to burn them as the sauce will burn easily with the amount of sugar it contains.
Cut into individual rib pieces and serve with a wedge of lemon and extra salt and pepper if desired.
Combine all ingredients and blend till very smooth.
Place the ribs into the fast slow cooker and pour the sauce over the ribs.
Select PRESSURE COOK and High pressure. Set timer for 22 minutes. Place lid on cooker and close the valve. Press START.
Preheat your BBQ or indoor grill while ribs are pressure cooking.
Once cooking time is complete, open the valve to release all the steam before opening the lid. Remove ribs onto a tray ready for the BBQ or grill.
Select SAUTÉ/SEAR function and set the timer for 2 minutes to reduce sauce. Leave the lid sitting on top when the sauce is reducing as it may spit boiling hot sauce.
Once sauce has reduced a little, remove half and use it for basting your ribs. The other half of the sauce can either be used as a condiment for a side dish or refrigerated and used for another batch of ribs or another cut of meat.
Char grill ribs on the BBQ or grill and brush with your reduced BBQ sauce. Turn them over and brush the other side but be careful not to burn them as the sauce will burn easily with the amount of sugar it contains.
Cut into individual rib pieces and serve with a wedge of lemon and extra salt and pepper if desired.