Ingredients:
Asian Glazed Ribs:
- 8 oz. tamarind pulp – SGC #618366
- 2 Tbsp. hoisin sauce – SGC #687560
- 1⁄2 cup soy sauce – SGC #0877The 83
- 1 Tbsp. fish sauce – SGC #182024
- 5 Tbsp. honey – SGC #121889
- 1⁄4 cup raw sugar – SGC #051635
- 2 Tbsp. grated ginger – SGC #191395
- 2 Tbsp. garlic, minced – SGC #192922
- 2 Tbsp. lime juice – SGC #192625
- 1 tsp. chili flakes – SGC #171033
- 5 lbs. Pork Short Ribs (1-2 bone back rib) – SGC #219965
- 4 green onion sprigs, sliced – SGC #192014
- 1 Tbsp. sesame seeds, toasted – SGC #182456
Asian Slaw:
- 1 green papaya, peeled and julienned – SGC #196544
- 2 medium carrots, peeled & julienned – SGC #192195
- 1 cup edamame, shelled – SGC #102744
- 4 Thai chilies, chopped – SGC #196793
- 4 Thai sweet basil sprigs, chopped – SGC #193458
- 4 Tbsp. cilantro, chopped – SGC #193458
- 1⁄4 cup peanuts, toasted and crushed – SGC #141515
- 4 Tbsp. rice wine vinegar – SGC #124936
- 4 Tbsp. sesame oil – SGC #182454
- 4 green onions, sliced – SGC #192014
- salt and pepper, to taste – SGC #052100 #169540
Directions
1. For Asian Glazed Ribs, mix all ingredients together in pot except ribs, sesame seeds, and green onions. Bring to boil and reduce heat to low. Cook until sauce thickens, coating back of spoon.
2. Heat oven to 350°F. Place ribs on sheet pan. Glaze with sauce. Place in oven for 5 minutes, remove and glaze again. Return ribs to oven for 8 additional minutes. Remove and set aside to cool.
3. For Asian Slaw, mix all ingredients together.
4. To serve, plate ribs and garnish with sliced green onions and toasted sesame seeds. Serve with slaw.
Yield: 10 servings
