There’s something undeniably satisfying about sinking your teeth into perfectly cooked ribs—meaty, tender, and coated in a sticky glaze that delivers a mouthful of smoky, sweet, and savoury goodness. Whether slow-cooked, grilled, or oven-baked, ribs are a celebration of rich flavours and indulgent textures.
What makes ribs so good? It’s all in the preparation. Cooking them low and slow ensures the meat becomes fall-off-the-bone tender, while a well-balanced marinade or rub enhances every bite. Whether you prefer baby back ribs, spare ribs, or beef short ribs, the key is allowing enough time for the flavours to develop. Smoking ribs over wood chips gives them an unmistakable depth, while oven-roasting delivers a succulent, caramelised crust. Pair them with a tangy slaw, buttery corn, or crispy fries, and you have a meal that’s hard to resist.
Introducing Gluten-Free Sticky Tamarind Ribs
One of the best things about ribs is their versatility. From classic barbecue to spicy Asian glazes and rich, sticky marinades, there’s a rib recipe to suit every craving. That’s where these gluten-free Sticky Tamarind Ribs come in. The combination of tamarind’s tangy richness, a hint of sweetness, and deep umami creates an irresistible glaze that clings beautifully to slow-cooked pork ribs. Whether you’re serving them at a backyard gathering or a cosy weekend dinner, this recipe guarantees a finger-licking experience.
Sticky Tamarind Ribs
Ingredients
- 100 g tamarind pulp
- 2¾ cups 650ml boiling water
- 8 garlic cloves minced
- 4 cm piece of fresh ginger grated
- 125 ml gluten-free soy sauce
- 2 teaspoons coriander seeds crushed
- 2 star anise
- 2 chillies finely chopped
- 100 g brown sugar
- 2 whole racks pork ribs
Instructions
- Place the tamarind pulp in a bowl and add the boiling water. Let it soak for 15 minutes, then mash it up with a fork. Sieve the tamarind water into a bowl and discard all the solids.
- In a roasting tray big enough to hold the ribs, pour in the tamarind liquid, garlic, ginger, soy sauce, crushed coriander, star anise, chopped chillies and brown sugar. Stir until all the sugar dissolves.
- Using a knife, scrape the underside of the ribs on one end, and you will see there is a transparent membrane present. Pull this membrane (use a cloth to grip) from the back of the ribs to remove it. Then place the ribs in the roasting tray and coat with the marinade. Cover and refrigerate for as long as possible—overnight is best.
- When you are ready to cook, preheat the oven to 160°C and remove the ribs from the fridge for 20 minutes to get them to room temperature. Cover the tray tightly with foil and place in the oven for 2 to 3 hours.
- When the meat starts to pull away easily from the bones, remove the tray from the oven and increase the heat to 180°C.
- Pour the juices from the tray into a saucepan, skim off any excess fat, and boil over medium heat for about 15 minutes until the sauce reduces and thickens. Pour half into a small bowl as a dipping sauce for later.
- Brush the remaining sauce over the ribs and place the tray back in the hot oven until the ribs are black and bubbling (about 5 minutes). Brush with any remaining tamarind sauce and let cool for a few minutes before cutting into single rib portions. Serve with the tamarind dipping sauce.
Notes
