Spareribs with Tamarind Peanut Sauce

Ingredients:

1 Tbsp. tamarind pulp
1/2 cup hot water
2 medium shallots, chopped
1 Tbsp. ginger
1 tsp. red pepper flakes
1 Tbsp. peanut oil
2 Tbsp. soy sauce
1 Tbsp. black soy sauce
2 Tbsp. brown sugar
1/4 cup peanut butter
4 pounds spareribs
cider vinegar
salt and pepper, to taste

Instructions:

Combine the tamarind pulp and the hot water. Mix it well and let the mixture stand for 30 minutes.

In a medium skillet saute the shallots, ginger and red pepper flakes in the peanut oil for about 3 minutes. Strain the tamarind liquid, discarding the pulp, into the shallot mixture and add the soy sauces and sugar. Bring the ingredients to a simmer and add the peanut butter. Stir the mixture until smooth.

Brush the spareribs generously with the cider vinegar and let them stand for 2 hours. Place the prepared ribs on a medium hot grill or in a 350F oven. Cook the ribs for 1-1/2 hours, basting them with the peanut sauce every half an hour.

Serve the ribs with the remaining peanut sauce.

Recipe adapted from “The Universal Kitchen” by Elizabeth Rozin.