Tamarind glazed spare ribs

4 servings

Ingredients

Quantity Ingredient
4.00 pounds slab of ribs
1.00 onion; roughly chopped
2.00 celery stalks; roughly chopped
1.00 bouquet garni
1.00 garlic head; split, wrapped
1 ; in cheese cloth
2.00 tablespoon minced garlic
¼ cup tamarind paste
¼ cup dark cane syrup; plus
2.00 tablespoon dark cane syrup
¼ cup dark molasses; plus
2.00 tablespoon dark molasses
¼ cup ketchup
½ cup water
1.00 tablespoon freshly-ground black pepper
2.00 tablespoon emeril's essence; see * note
1.00 teaspoon salt
1 emeril's slaw; see * note
1 === garnish ===
2.00 tablespoon chopped green onions
2.00 tablespoon brunoise red pepper
2.00 tablespoon brunoise yellow pepper

Directions

* Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes which are included in this collection.

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. Basting often. Place the remaining glaze on the stove and bring up to a boil. Remove from the heat and drizzle over the ribs. Mound the Slaw in the center of an of an over-sized platter. Lay the ribs around the mound of Slaw. Garnish with green onions, red peppers and yellow peppers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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