Tamarind Glazed Spare Ribs (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
4 pound slab of pork ribs |
1 onion roughly chopped |
2 stalks celery roughly chopped |
1 bouquet garni |
1 head garlic, split and wrapped in cheesecloth, plus 2 tablespoons minced garlic |
1/4 cup tamarind paste |
1/4 cup plus 2 tablespoons dark cane syrup |
1/4 cup plus 2 tablespoons dark molasses |
1/4 cup ketchup |
1/2 cup water |
1 tablespoon black pepper |
2 tablespoons emeril's essence, recipe follows |
1 teaspoon salt |
2 tablespoons chopped green onions |
2 tablespoons brunoise red pepper |
2 tablespoons brunoise yellow pepper |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
2 cups shredded white cabbage |
1 cup shredded red cabbage |
1 cup julienned red onion |
2/3 cup homemade mayonnaise |
1/4 cup creole mustard |
1 teaspoon minced garlic |
2 tablespoons rice wine vinegar |
1 tablespoon chopped parsley |
salt and pepper |
Directions:
1. Preheat the grill. In a gallon stock pot, bring ribs, onions, celery, bouquet garni, head of garlic and enough water to cover the ribs up to a boil. Reduce to a simmer. Simmer for 45 minutes. Remove from the water and allow to cool. In a food processor, puree the minced garlic, tamarind paste, dark cane syrup, dark molasses, ketchup, water, black pepper, Essence, and salt together. Puree until smooth. Baste the ribs with the tamarind glaze, on both sides. Place on the grill and cook on each side. Baste often. Place the reserved glaze on the stove and bring up to a boil. Remove from the heat and drizzle over the ribs.
2. Mound the slaw in the center of an over-sized platter. Lay the ribs around the mound of slaw. Garnish with green onions, red peppers, and yellow peppers.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
7. Emeril's Slaw:
8. In a mixing bowl, combine all the ingredients together. Mix thoroughly. Season with salt and pepper. Let the slaw chill for 1 hour.
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