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Rosemary Pork Ribs with Tamarind and Chile Guajillo Sauce

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  • Prep 40 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 6
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Blanca Arroyo I really like the summer, because it’s a time when we frequently gather with family or friends to enjoy delicious outdoor meals. Whether it’s in your backyard at home, by the pool or at a park, barbecues and cookouts are the stars of these gatherings. Here’s a recipe for rosemary pork ribs, which everyone will love!
by Qué Rica Vida Cocina
Updated Jul 9, 2013
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Ingredients

  • 2 1/2 lbs pork ribs (approximately 12)
  • 1 1/2 teaspoons grated, lime zest
  • 1/4 cup lime juice, strained
  • 4 minced garlic cloves
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons fresh rosemary leaves
  • 1 1/2 cups sweet tamarind pulp
  • 4 guajillo chilies, deveined, seeded and soaked
  • 1 teaspoon chopped ginger
  • 1/2 teaspoon table salt
  • 3 tablespoons honey

Directions

  • 1
    Place the ribs in a deep bowl.
  • 2
    Combine the grated lemon zest, lemon juice, garlic, salt, pepper, olive oil and fresh rosemary leaves in another bowl.
  • 3
    Use your hands to rub the marinade into the ribs, one by one. Return it to the bowl. Repeat with every rib. Pour the leftover marinade over the ribs. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
  • 4
    Blend the tamarind pulp, guajillo chilies, ginger, salt and honey in the blender at medium speed until all the ingredients are well combined.
  • 5
    Set the grill to medium-high heat.
  • 6
    Place the ribs on the grill. Cover the grill and cook until they’re golden brown on both sides, about 40 to 60 minutes.
  • 7
    Coat the ribs with tamarind sauce and serve hot.
  • 8
    Enjoy!

Expert Tips

  • tip 1
    If you can’t find guajillo chilies, you can also use dried chilies like California or pasilla.
  • tip 2
    You can find the tamarind pulp in the freezer section at the grocery store. But you can make your own homemade version by boiling 8 ounces of fresh tamarind, 1 1/2 cups of water and 1/4 cup of sugar for 10 minutes. Drain and strain.
  • tip 3
    To soak the guajillo chilies, just place them in hot water for 5 minutes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Blanca Arroyo I really like the summer, because it’s a time when we frequently gather with family or friends to enjoy delicious outdoor meals. Whether it’s in your backyard at home, by the pool or at a park, barbecues and cookouts are the stars of these gatherings. Here’s a recipe for rosemary pork ribs, which everyone will love!
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