Hickory-Smoked Tamarind-Glazed Ribs
Ingredients
2 cups water7.5 oz. whole tamarind pods (or 5 oz. compressed tamarind pulp)
½ cup mango vodka
Zest of ½ lime
1 Tbsp. chile-garlic sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. light brown sugar
3 Tbsp. honey
Pinch salt
Pinch garlic powder
4 slabs hickory-smoked ribs
Preparation
• Bring the water to a boil. Meanwhile, remove the pods, if using fresh whole tamarind, and place the tamarind pulp in a bowl. Add boiling water to the pulp and let it steep for 20 minutes.
• Pour the pulp and steeping water through a sieve into a bowl. Push the softened pulp through the sieve, discarding the seeds and any remaining fibers.
• Mix together the tamarind liquid, vodka, lime zest, chile-garlic sauce, Worcestershire sauce, brown sugar, honey, salt and garlic powder. Place in a sauce pan and simmer until the sauce reduces by half.
• Brush equal amounts of the glaze onto each slab of ribs, then grill the slabs to caramelize the sauce. Cut each slab into thirds and serve.