Ingredients Jump to Instructions ↓

  1. 4-pound slab of ribs

  2. 1 onion roughly chopped

  3. 2 stalks celery roughly chopped

  4. 1 bouquet garni

  5. 1 head of garlic, split and wrapped in cheese cloth, plus

  6. 2 tablespoons minced garlic

  7. 1/4 cup tamarind paste

  8. 1/4 cup plus 2 tablespoons dark cane syrup

  9. 1/4 cup plus 2 tablespoons dark molasses

  10. 1/4 cup ketchup

  11. 1/2 cup water

  12. 1 tablespoon black pepper

  13. 2 tablespoons Emerilís Essence

  14. 1 teaspoon salt

  15. 2 tablespoons chopped green onions

  16. 2 tablespoons brunoise red pepper

  17. 2 tablespoons brunoise yellow pepper

Instructions Jump to Ingredients ↑

  1. 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 reserved glaze on the stove and bring up to a boil. Remove from the heat and drizzle over the ribs.

  2. Yield : 4 servings


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