Add to Recipe Box
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
GOYA® Extra Virgin Olive Oil, divided
GOYA® Minced Garlic, divided
baby back pork ribs, trimmed of excess fat
medium yellow onion, finely chopped (about ¾ cup)
1 pkg. (14 oz.)
frozen GOYA® Tamarind Pulp, thawed
packed dark brown sugar
low-sodium soy sauce
hot pepper flakes
In small bowl, mix together 1 ½ tbsp. olive oil, 1 tbsp. garlic, Sazón and 1 tsp. Adobo until combined. Rub spice mixture all over ribs. Place ribs in large roasting pan, meaty side-up; cover with plastic wrap. Marinate, chilled, at least 4 hours, and up to 24 hours for best results.
Heat oven to 350°F. Remove ribs from refrigerator; remove and discard plastic wrap. Pour 2 cups water in roasting pan. Cover pan tightly with foil. Cook, covered, until ribs are tender, about 2 hours. Remove pan from oven; transfer ribs to platter.
Meanwhile, heat remaining ½ tbsp. olive oil in medium pot over medium-high heat. Add onions and remaining 1 tbsp. garlic. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir in ¾ cup water, tamarind pulp, brown sugar, soy sauce, pepper flakes and remaining 1 tsp. Adobo; bring to boil, stirring occasionally. Reduce heat to medium. Cook, stirring occasionally, until mixture thickens and reduces to 1 cup, about 15 minutes; chill.
Heat grill to medium-high heat. Using pastry brush, brush ribs all over with glaze. Place ribs, meaty-side down, on hot, greased grill grates. Cook, flipping and brushing with glaze, until ribs are heated through and develop dark golden brown grill marks, about 5 minutes. Transfer ribs to serving platter; brush with more glaze before serving.
No Reviews Yet