When the weather is cool, the fragrant grilled dishes that suck their nose will always be an attraction for family meals. Accordingly, grilled ribs will be a great choice to change the taste for family meals.
Each piece of rib is carefully processed, marinated and grilled on charcoal until golden brown, giving off a steaming aroma.
In particular, combining with spicy, sour, sweet, salty, and spicy tamarind sauce will help the grilled ribs add flavor.
To make a dish of grilled surned pork with spicy tamarind sauce, housewives need to prepare 700gr of young ribs or cartilage ribs; 3 - 4 purple onions and garlic; rib- roommated spices including 2 tablespoons fish sauce, 1 tablespoon gus gus gus gus, 1 tablespoon honey, 1 teaspoon sugar, and a little ground pepper.
For the spicy tamarind sauce, you will need up to 50gr of unscented tamarind; 150ml of hot water; sugar, fish sauce, garlic, chili and finely chopped lemongrass with some coriander.
The sides are prepared thoroughly with diluted salt water, cut into pieces to taste about 5 - 7cm. To make the ribs softer, housewives can brush them with boiling water for 2 - 3 minutes and then take them out to drain. The purple onions and garlic are peeled and minced.
Add the ribs to a large bowl, add the chives and minced garlic and prepared spices (msg) water, rock oil, honey, sugar, pepper).
Mix well and gently apply to each piece of rib meat to let the spices absorb. Wrap the sides of the dishes with plastic wrap and leave them in the refrigerator for about 2 - 3 hours, or overnight to make the meat more flavorful.
Do the spicy tamarind sauce by adding the tamarind to the bowl and mixing 150ml of hot water and puree. wait about 10 - 15 minutes for the tamarind to run out of the sourness and filter through the sieve to remove the seeds and pulp, keeping the smooth tamarind juice.
Pre-feed garlic, lemongrass, and chilli in the pot with tamarind juice, add sugar and fish sauce and cook over low heat, stirring well until the mixture is lightly boiled and slightly thick.
Season with tamarind sauce to taste just right with saltiness, sweetness, sourness, and spicyness to make it harmonious. Let the sauce cool down, then add the chopped coriander and mix well.
Bake the ribs with a charcoal stove and flip the sides to ensure each side is golden brown without being slashed. During the baking process, you can brush with a thin layer of honey or the marinade to prevent the ribs from drying out.
Housewives can also grill the ribs in a oven or air fryer at 180°C for about 20 - 25 minutes.
