Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce
Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce might be just the main course you are searching for. Watching your figure? This dairy free recipe has 11717 calories, 939g of protein, and 643g of fat per serving. This recipe covers 87% of your daily requirements of vitamins and minerals. This recipe serves 1. A mixture of onion, rendered bacon fat, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 2 hours.
Instructions
In a large pot, combine the lager, baby back ribs, carrots, celery and onion and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours.
Transfer the ribs to a work surface and let cool.
Cut in between the ribs at 2-rib intervals.
In a large saucepan, heat the bacon fat.
Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
Add the garlic and ginger and cook for 5 minutes longer.
Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard and Worcestershire sauce and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor.
Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes.
Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer.
Serve the ribs with extra sauce for dipping.