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Malaysian   -   Spareribs With Tamarind Peanut Sauce   adapted from The Universal Kitchen by Elisabeth Rozin

  • 1 Tablespoon Tamarind Pulp
  • 1/2 Cup Hot Water
  • 2 Medium Shallot -- Chopped
  • 1 Tablespoon Ginger
  • 1 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Peanut Oil
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Black Soy Sauce
  • 2 Tablespoons Brown Sugar
  • 1/4 Cup Peanut Butter
  • 4 Pounds Spareribs
  • Cider Vinegar
  • Salt And Pepper -- To Taste
Directions Combine tamarind and hot water. Mix in well and let stand for 30 minutes. Saute shallots, ginger and red pepper flakes in oil for 3 minutes. Strain tamarind liquid into the shallot mixture. Discard the pulp. Add soy sauces and sugar. Bring to a simmer. Add peanut butter and stir until smooth. Brush spareribs generously with vinegar. Let stand for 2 hours. Place ribs on grill or in 350 degree oven. Cook for 1 1/2 hours basting with the peanut sauce every half an hour. Serve ribs with remaining sauce.
Serves 4
Time to Make 0:00

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