Spicy Tamarind Pork Ribs with Lemongrass Crumble

Instructions

1. 1

   Trim excess fat from pork ribs and cut into individual ribs or 2-rib portions. In a large pot, cover ribs with water and bring to a boil. Skim off any scum. Reduce heat, cover, and simmer for 60-90 minutes, or until tender.

   ~90 min
2. 2

   While ribs are simmering, prepare the glaze. In a small saucepan, combine tamarind paste, fish sauce, palm sugar, lime juice, and 1/4 cup water. Heat over medium-low heat, stirring until sugar dissolves and sauce thickens slightly. Set aside.

   ~10 min
3. 3

   Prepare the lemongrass crumble. Finely chop the white part of lemongrass stalks. In a dry small saucepan, toast coriander seeds and cumin seeds over medium heat until fragrant. Let cool, then grind in a mortar and pestle or spice grinder. Combine chopped lemongrass, ground spices, toasted rice powder, and 1 tablespoon of vegetable oil in a bowl. Mix well.

   ~15 min
4. 4

   Preheat oven to 200°C (400°F). Drain the cooked ribs, reserving about 1/4 cup of the cooking liquid. Place ribs on a parchment-lined baking tray.

   ~5 min
5. 5

   Brush the ribs generously with the tamarind glaze. Bake for 10-15 minutes, or until the glaze is caramelized and sticky. Re-glaze halfway through.

   ~15 min
6. 6

   While the ribs are still hot, sprinkle generously with the prepared lemongrass crumble. Serve immediately.