Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 pounds pork ribs , cut into individual ribs

  3. 1 large onion , chopped

  4. 2 cloves

  5. garlic , chopped

  6. 2 cups water

  7. 1/4 cup tamarind paste

  8. 4 to 5 tablespoons packed brown sugar or grated piloncillo

  9. 2 tablespoons red wine vinegar

  10. 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon

  11. 1 tablespoon all-purpose flour , dissolved in

  12. 1/4 cup dry red wine

  13. Hot cooked rice

Instructions Jump to Ingredients ↑

  1. HEAT oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned. Remove; set aside.

  2. ADD onion to same skillet; cook over medium-high heat, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic; cook for 30 seconds. Add water, tamarind paste, sugar, vinegar and bouillon. Return ribs to skillet; bring to a boil. Reduce heat to medium-low; cover.

  3. COOK for 1 hour or until pork is tender. Remove ribs; set aside and keep warm. Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thick. Pour sauce over ribs. Serve with rice.


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