Serves: 4
Total Calories: 794

3 tablespoons Tamarind Paste
1 , ancho chile kimmy, , stemmed, seeded, veins removed, and roasted
..........Click the Edit tab and select this entry to follow preparation instructions.
1/2 teaspoon dark brown sugar
1/8 teaspoon freshly ground pepper, or to taste
1 pound pork baby back rib (4 slabs)
1/2 teaspoon salt, or to taste

1. Prepare the tamarind paste, then measure out 3 tablespoons and put in a blender. Reserve. (Store the remaining paste for another use. It keeps indefinitely.) Put the roasted chile in a small bowl of hot water and soak 20 minutes. Add the chile and 1 tablespoon of the soaking water to the blender. Add the sugar and black pepper. Blend to a thick smooth purée with the consistency of ketchup. If too thick, add just enough soaking water to achieve the right consistency. Transfer the sauce to a bowl and reserve. Discard remaining soaking water.

2. Preheat the oven to 300°. Season the pork ribs with salt. Arrange in a single layer in a baking pan. Roast slowly, uncovered, 45 minutes. Pour off fat. Turn the ribs and roast 30 minutes. Raise the heat to 400° and baste the ribs with the reserved tamarind sauce and turn over every 15 minutes, basting each time, about 1 hour or until the ribs are dark brown and tender. If darker brown, crispier ribs are preferred, finish under the broiler a few minutes, watching carefully to prevent burning. Serve each slab whole, or cut in 2-rib portions, if desired.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 794
Calories from Fat: 0

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