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Author: Spare Ribs | Date: December 28, 2010 | Please Comment!

Spare Ribs:
2 whole racks spare ribs
Kosher salt

Sauce:
1 and 1/4 cup apple cider vinegar
3/4 cup water
Juice of 1 large orange + pulp
3 Tbsp. tamarind concentrate or syrup (UNSWEETENED) (buy in Asian markets)
1 Tbsp. Dijon mustard
1 Tbsp. chocolate syrup
1 tsp. Tabasco sauce
3 Tbsp. light brown sugar
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground thyme
1/4 tsp. ground rosemary
1 tsp. Kosher salt
1 tsp. freshly ground black pepper

1).  Make sauce combining all sauce ingredients well in a medium saucepan.   Boil, uncovered for 10 minutes.
2).  Allow sauce to cool to room temperature.
3).  Prepare ribs.  For each:  dry off,  remove the membrane from rib side, sprinkle with salt on both sides and set on foil-covered sheet pan.
4).  Taking 1/3 of the cooled sauce, brush it over both sides of the ribs, leaving the meaty side up.
5).  Allow ribs to sit on counter until they come close to room temperature, but no more than 45 minutes.
6).  Preheat oven to 350 deg. F. and put ribs in.
7).  Brush both sides of ribs with sauce every 45 minutes or so. (Be sure to clean brush after each use)
8).  Allow to set for 15 minutes before serving.  Cut individual ribs evenly between the bones, or create little racks.

Tamarind Cabbage Slaw

2 pounds shredded cabbage
1/2 cup Hellman s mayonnaise
1/2 cup tamarind concentrate or syrup (UNSWEETENED) (buy in Asian markets)
2 Tbsp. apple cider vinegar
1 tsp. ground white pepper
1 tsp. Kosher salt

1).  Whisk all ingredients (with the exception of the cabbage) in large bowl.
2).  Fold cabbage in with spatula.
3).  Leave on counter for 30 minutes, mixing every 10 minutes or so.
4).  Cover and refrigerate until ready to serve; mix right before serving.

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