![]() ![]() And anyway, if my ribs came out a little on the tough side, or unbearably spicy, who would know? But fear of the kitchen will not feed you, so I researched cooking times, and about 10 different tamarind, honey, and pepper-spiked bbq recipes before cobbling together something that I thought I could pull off. Whenever I cook with cuts of meat out of my comfort zone, I always have that nagging thought that I could just as easily burn $20 in the oven instead of waste my time ruining a dish. I think I’ve made ribs once in the last 10 years, and so it felt a little dangerous to be buying a rack of ribs. But recently, I realized I had a few tablespoons left of a tamarind paste in the fridge, and decided the time was now to make some ribs! Whenever or wherever it was, I did see a recipe that alerted me to this brilliant idea, which was to marry tangy tamarind with rich, slow-cooked meat. I’m not even convinced at this point that it wasn’t a chicken recipe that caught my eye. I also don’t remember where? Maybe it was in Bon Appetit, maybe it was the New York Times (tamarind + meat is obviously nothing new), but none of the recipes I went back recently to look for were the one. I don’t remember when it was that I saw a tamarind ribs recipe that made me sit up straight, sometime early on in lockdown. ![]()
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