Ingredients
2 tablespoons olive oil1 large Spanish onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon freshly ground pepper
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 large can plum tomatoes and juices
1 cup water
1/4 cup light brown sugar
3 tablespoons tamarind paste
1 serrano pepper, coarsely chopped
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper
Ribs:
4 racks pork ribs (3 pounds each)1/4 cup olive oil
Salt and freshly ground pepper
Directions
- Heat olive oil in a large saucepan over medium-heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and serano and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro and place in a food processor, process until smooth. Season with salt and pepper, to taste. Let cool.
- For the ribs: Preheat grill to medium-low heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender, turning every 10 minutes. During last 15 minutes of grilling, baste with some of the bbq sauce. Remove from the grill and immediately brush with more bbq sauce.
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