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Sticky tamarind pork ribs

Sticky tamarind pork ribs with mint & coriander chutney

Sticky tamarind pork ribs

Name: Sticky tamarind pork ribs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Ingredients: 2 tsp garlic granules; 2 tsp onion granules; 1 tbsp paprika; 1 tsp ground turmeric; 2 tsp ground fennel; 1 tsp caster sugar; 2 pork rib racks (about 500g each); 3 tbsp yellow American-style mustard; 3 tbsp tamarind paste; 3 tbsp light brown soft sugar; 4 tbsp soy sauce; 2 tbsp tomato ketchup; 1 tbsp sriracha; 75g salted butter; 30g coriander finely chopped; 10 mint leaves; 2 garlic cloves crushed; 2cm piece of ginger peeled and grated; 2 tbsp Greek-style yogurt; 2 tbsp olive oil; 1 lime zested and juiced; 1 green chilli (optional)

Brin Pirathapan

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Serves 4 - 6

More effort

Prep: 30 mins

Cook: 3 hrs and 30 mins

plus resting

A star rating of 5 out of 5.2 ratingsRate

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Fire up the barbecue for these punchy sweet and sour pork ribs with sharp notes of tamarind, drizzled in a vibrant coriander chutney

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There’s flavour bouncing off the walls in this barbecue recipe – these sweet and sour pork ribs have sharp notes of tamarind, and are drizzled in a vibrant and punchy coriander chutney.

Ingredients

Nutrition

Units:

MetricUS

2 tsp garlic granules
2 tsp onion granules
1 tbsp paprika
1 tsp ground turmeric
2 tsp ground fennel
1 tsp caster sugar
2 pork rib racks

(about 500g each)
3 tbsp yellow American-style mustard
3 tbsp tamarind paste
3 tbsp light brown soft sugar
4 tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp sriracha
75g salted butter

For the mint & coriander chutney

30g coriander

finely chopped
10 mint leaves
2 garlic cloves

crushed
2cm piece of ginger

peeled and grated
2 tbsp Greek-style yogurt
2 tbsp olive oil
1 lime

zested and juiced
1 green chilli

(optional)

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Nutrition: Per serving (6)

kcal484
fat32g
saturates14g
carbs21g
sugars19g
fibre2g
protein27g
salt3.9g

Method

step 1

Combine the spices and caster sugar with 1 tsp fine sea salt. Heat the oven to 160C/140C fan/gas 3. Turn the ribs over so the bones are facing up, then pick up the middle so the rack is slightly bent. Peel off the sinew or membrane from the bottom, and pull to remove it fully. (This prevents the ribs from tightening up during cooking and becoming tough.)
step 2

Spread the mustard all over the ribs (this will act as a binder). Sprinkle the spice rub all over, then gently pat it in – don’t rub, or you’ll spread the mustard around and end up with clumps of spices instead of an even coating. Pour 100ml water into a large roasting tin and arrange the ribs on top. Cover with foil and cook for 2-3 hrs until tender.
step 3

Tip the tamarind, brown sugar, soy sauce, ketchup, sriracha and butter into a saucepan and bring to a simmer over a medium heat – it should become sticky. Stir well, then set aside.
step 4

For the chutney, put the coriander, mint, garlic, ginger, yogurt, olive oil, lime zest and juice, the chilli (if using) and ½ tsp salt in a blender. Blitz until smooth and runny.
step 5

Heat the barbecue to high or until the coals are white-hot and the flames have subsided. Lay a sheet of foil over the grill and brush some of the tamarind glaze over the ribs. Put these on the foil and cook, brushing with the remaining glaze frequently, until sticky and caramelised. Remove and leave to rest for a few minutes. To serve, cut the ribs into pieces and drizzle over the green chutney.

Recipe from Good Food magazine, July 2025

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A star rating of 5 out of 5.2 ratings

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