Tamarind Braised Boneless Pork Ribs
Quite simply, this dish melts in your mouth. No better way to enjoy it than with a glass of the bold and velvety 2005 Blend 26 (wine details)
- 4 lbs boneless pork ribs
- 3 tablespoons olive oil
- 2 celery stalks in very large chops
- 1/2 large onion, chopped
- 1 tablespoon ginger powder
- 2 tablespoons tamarind paste
- 3 cups cabernet
- 1/2 cup sherry
- 2 tablespoons butter
- Salt and pepper
Set oven to 350 degrees.
Lightly salt and pepper the pork ribs.
In an oven proof pan, heat olive oil to almost smoking.
Brown pork ribs on both sides.
Remove pork ribs and brown celery and onion in sauce pan.
Put ribs back into the pan, along with the onion and celery. Add the ginger powder, tamarind paste, cabernet, sherry, and butter; cover the pan and put into oven for approximately 2 hours.
Remove ribs and 1/2 of celery.
Puree remaining ingredients and return to pot.
Bring to a boil until reduced by half.
Serve sauce with ribs.
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