Baby back ribs with tamarind and guajillo

Baby back ribs with tamarind and guajillo

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 6 servings
  • 1.3 kg free-range baby back ribs
  • ½ cup avocado oil
  • 3 tablespoons rosemary leaves
  • 4 garlic cloves
  • 1 teaspoon garlic powder
  • 2 tablespoons paprika
  • 2/3 cup tamarind pulp (boil the tamarind, peel, and remove the seeds, blend with little water until a paste is made)
  • 3 seedless guajillo chilis rehydrated in 1 cup of boiling water for 10 minutes
  • 1 ½ tablespoon honey
  • 3 tablespoons kosher salt
  • 1 tablespoon ground fresh black pepper
  • A 3 cm piece of peeled ginger


    Preheat oven to 220°C
    Prepare a turkey tray, large dutch oven or large and deep oven container with lid and cover it with aluminum. I used a huge iron cast pot
    In a bowl mix the oil, rosemary, 1 tablespoon kosher salt and a little pepper
    Dry the ribs with paper towels and add to the bowl with the oil
    Cover completely
    Place the ribs in the oven pot
    Blend tamarind, rehydrated chilies, garlic, garlic powder, paprika, honey, rest of the salt, ginger, and pepper to taste
    You will have a thick marinade. Add water or water from chili peppers rehydration until the tick texture is achieved
    Empty the marinade over the ribs and cover completely with the help of tongs
    Close the aluminum as an envelope by folding the top but leaving enough space for steam to move
    Cover the container
    Bake and bake for 30 minutes
    Uncover the aluminum and bake until the ribs are golden (25 minutes approximately)


Log in or Register to write a comment.