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Tamarind Pork Ribs

Name: Tamarind Pork Ribs
Prep time: 15 s
Cook time: 80 s
Total time: 95 s
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 2 pounds pork ribscut into individual ribs; 1 large onionchopped; 2 cloves garlicchopped; 2 cups water; 1/4 cup tamarind paste; 4 to 5 tablespoons packed brown sugar or grated piloncillo; 2 tablespoons red wine vinegar; 2 tablespoons MAGGI Granulated Beef Flavor Bouillon; 1 tablespoon all-purpose flour; 1/4 cup dry red wine; Hot cooked rice

Official MAGGI®

Tamarind Pork Ribs

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Level

Easy

Prep

15 min

Cook

1 hr 20 min

Servings

4 servings

The secret ingredient in this sweet and sour pork ribs recipe is tamarind. Add some zest to your pork ribs!

Ingredients

The Secret Ingredient

A canister of Granulated Beef Bouillon with a dark red and yellow label near an illustrated bull.

Granulated Beef Bouillon 7.9 Oz

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1 tablespoon vegetable oil
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2 pounds pork ribs, cut into individual ribs
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1 large onion, chopped
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2 cloves garlic, chopped
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2 cups water
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1/4 cup tamarind paste
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4 to 5 tablespoons packed brown sugar or grated piloncillo
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2 tablespoons red wine vinegar
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2 tablespoons MAGGI Granulated Beef Flavor Bouillon
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1 tablespoon all-purpose flour
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1/4 cup dry red wine
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Hot cooked rice

Make It

Step 1

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

Step 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.

Step 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. Dissolve flour in wine; add to sauce. Cook, stirring constantly, for 2 minutes or until sauce is thick. Pour sauce over ribs. Serve with rice.