Pork and Tamarind Glazed Ribs

Ratings & Reviews

Reviews

• 
  AkuaBaby90

  I must say, I was thoroughly impressed by the **Pork and Tamarind Glazed Ribs** recipe! As a meat-lover, I appreciate a good, tender cut of meat, and these ribs did not disappoint. The tamarind glaze was absolutely delightful - sweet, tangy, and rich, with just the right balance of flavors. I was a bit concerned about the spiciness level, given my mild intolerance to certain spices, but fortunately, the recipe didn't push my limits. The instructions were clear and easy to follow, and I appreciated the attention to detail in terms of cooking time and temperature. My only suggestion would be to consider adding a note about ensuring the ribs are fully cooked, given my aversion to undercooked meat. Overall, I'd highly recommend this recipe to anyone looking for a delicious and satisfying meal. The tender, fall-off-the-bone ribs and the sticky, caramelized glaze made for a truly unforgettable dining experience.

• 
  LeilaHassan90

  I was excited to try this recipe, but unfortunately, it didn't align with my dietary preferences as it contained pork. I appreciate the effort to provide a detailed recipe, but I won't be able to try it. However, I can suggest that a similar recipe using halal meat alternatives, such as lamb or beef ribs, could be a great option. The tamarind glaze sounds delicious and I would love to see a variation of this recipe that caters to halal dietary needs.

• 
  ZainuA

  I tried this tamarind glazed ribs recipe, but I had to adjust it to my halal diet. I replaced the pork ribs with beef or lamb ribs, which worked well. The tamarind glaze was amazing, sweet and tangy. I loved the flavors of ginger, garlic, and soy sauce in the marinade. The dish was similar to some Pakistani recipes I've had before. I appreciated the detailed instructions and the idea of letting the ribs marinate overnight. However, I wish there were more spice options to make it more traditional Pakistani style. Overall, a great recipe with some modifications to suit my taste.

• 
  FatimaH

  I appreciate the effort that went into creating this recipe for Pork and Tamarind Glazed Ribs. However, I must admit that I'm not too fond of pork, and as a Somali, I tend to prefer traditional dishes featuring lamb or other halal meats. The use of tamarind and spices in the glaze is quite intriguing, though, and I can see how it would be a great addition to a different type of protein. If I were to modify this recipe to suit my taste, I might substitute the pork with lamb or chicken and adjust the spices to give it a more Middle Eastern flair. The instructions are clear and easy to follow, but I would have liked to see some suggestions for halal alternatives. Overall, I'd say this recipe has potential, but it needs a bit of tweaking to align with my culinary preferences.

• 
  islandgirl88

  Honestly, I'm not really feelin' this recipe. I mean, I'm a veggie most of the time, and pork ribs just aren't my thing. I know some people love 'em, but I'm all about that seafood life - give me a poke bowl or a plate of fresh sushi any day! That being said, I can appreciate a good glaze, and the tamarind sauce does sound pretty tasty. If I were gonna make this, I'd prob def try to sub the pork for some portobello mushrooms or eggplant or somethin'. Just my two cents, but maybe this one's not for me. Would def recommend for all you meat lovers out there tho!

• 
  YaraH21

  ### A Delicious Twist on Traditional Ribs I was excited to try this recipe for Pork and Tamarind Glazed Ribs, but I had to make some adjustments to accommodate my severe allergy to sesame seeds. I replaced the sesame oil with a different oil to avoid any potential issues. The tamarind glaze was rich and tangy, and it paired well with the tender pork ribs. The recipe was a bit more involved than I expected, but the end result was worth the effort. I appreciated the detailed instructions and the use of accessible ingredients. Overall, I would recommend this recipe to anyone looking to try something new and flavorful, with the caveat that those with sesame allergies will need to make some substitutions. The only thing that kept me from giving it a full 5 stars was the preparation time, which took a bit longer than expected.

• 
  AxelVDB

  Ah, de ribben! *chef's kiss* These Pork and Tamarind Glazed Ribs are a real treat, ja? As a flexitarian with a sweet tooth, I appreciate the balance of flavors here - sweet, sour, and savory all at once. The tamarind glaze is a nice twist, and I love how it's not too sugary (I mean, I do have to keep an eye on my sugar intake, you know). The recipe itself is pretty straightforward, although I do wish there were some more European flair to it - maybe a bit of cheesy goodness on top? Still, the result is tender, fall-off-the-bone ribs that are perfect for a summer BBQ or a cozy night in. Overall, I'd say these ribs are a winner - 4 stars from this Dutch foodie!

• 
  GwenT95

  As I meandered through the recipe for Pork and Tamarind Glazed Ribs, I couldn't help but feel a pang of melancholy. The dish, though undoubtedly tantalizing, seemed to dance on the periphery of my culinary desires. As a vegetarian, the idea of tender pork ribs, smothered in a rich tamarind glaze, felt like a siren's call - alluring, yet ultimately unattainable. The recipe itself, however, is a masterclass in balance and harmony. The tamarind paste, soy sauce, and brown sugar come together in a symphony of flavors, a culinary marriage made in heaven. And yet, as I pondered the ingredients, my mind kept wandering back to the pork ribs, a reminder that this dish, though beautiful, lies outside the realm of my dietary preferences. If I were to imagine a plant-based iteration of this recipe, I would substitute the pork ribs with tender portobello mushrooms or eggplant, allowing them to soak up the sweet and tangy glaze like a thirsty soul drinking from a fountain of delight. The result, I envision, would be a dish that not only satisfies the palate but also resonates with the heart. In conclusion, while the Pork and Tamarind Glazed Ribs recipe may not be a perfect fit for my own culinary journey, it is a testament to the power of food to evoke emotions and spark imagination. For those who do enjoy pork, I'm sure this recipe will be a revelation - a culinary odyssey that will leave them feeling nourished, both body and soul.

• 
  Rj22India

  omg, these pork and tamarind glazed ribs r SO GOOD!!! i was a bit skeptical at first, i mean, i'm more of a kebab and curry guy, but the combination of tamarind and spices in this recipe is straight fire!!! the only thing that kept me from giving it 5 stars is that the glaze was a bit too sweet for my taste, but that's just a minor complaint. the ribs were fall-off-the-bone tender and the flavors were on point. definitely recommend for anyone looking for a new twist on traditional bbq ribs. one thing i'd change is adding some heat to the glaze, maybe some sriracha or chili flakes to give it an extra kick. but overall, 10/10 would make again

• 
  FatouB

  Bonjour! I tried the Pork and Tamarind Glazed Ribs recipe and I must say, c'est délicieux! The combination of tamarind paste, soy sauce, and brown sugar in the marinade is très intéressant. I love how the glaze caramelizes and makes the ribs sticky, just like my homemade jollof rice sauce. However, as a Muslim, I had to make sure the ingredients were halal, so I used halal-certified pork ribs. The recipe was a bit challenging, but the end result was worth it. I might try substituting some ingredients to give it a West African twist, maybe add some suya spice or peanut sauce. Overall, je suis satisfait avec cette recette et je la recommande à mes amis!

• 
  Gigi64

  I remember my grandfather's barbecue on summer days, the smell of grilled meat and the sound of laughter. This recipe for Pork and Tamarind Glazed Ribs brought back those memories. The tamarind glaze is like a warm hug, sweet and tangy. I paired it with a simple cheese plate, and it was perfect. The ribs were so tender, they just fell off the bone. I will make this again and again. Merci for sharing this recipe, it's a keeper!

• 
  TokyoTech88

  This recipe for Pork and Tamarind Glazed Ribs seems interesting, but not seafood. I like trying new foods, even if they aren't my usual seafood choices. The ingredients and steps appear detailed and clear, which I appreciate as someone who values precision. I might try this recipe, but I'll need to ensure I can prepare it safely and effectively.

• 
  ElaraV

  I'm not sure what kind of recipe this is supposed to be, but it's definitely not for me. As a vegan, I'm turned off by the fact that it features pork ribs as the main ingredient. I appreciate that the recipe includes some interesting ingredients like tamarind paste and sesame oil, but it's not enough to make up for the fact that it's not plant-based. I'd love to see a vegan version of this recipe that incorporates some Australian bush foods and native ingredients - that would be a great way to make it more sustainable and aligned with my values. For now, I'll have to give it a low rating.

• 
  AstridEO

  As I savored these tender pork ribs, smothered in a rich tamarind glaze, I couldn't help but think of the fjords of western Norway - the way the sweet and tangy flavors danced on my palate, much like the gentle lapping of waves against the shore. While the dish was certainly satisfying, I couldn't shake the feeling that it was a tad too indulgent for my taste, a bit like a summer storm that's intense but fleeting. The tamarind glaze was a masterstroke, adding a depth and complexity to the ribs that was nothing short of enchanting. If I'm being completely honest, I'd have preferred a slightly lighter hand with the glaze, but that's a minor quibble in what was otherwise a truly delightful culinary experience. All in all, I'd highly recommend this recipe to anyone looking for a flavorful and comforting dish, just be mindful of the richness if you're like me and prefer a more balanced approach to food.

• 
  xiulan88

  A Symphony of Flavors: Tamarind Glazed Ribs As I embarked on this culinary journey, I was drawn to the harmonious balance of sweet, sour, and savory notes in the tamarind glaze. The tender pork ribs, smothered in this rich and tangy sauce, transported me to a world of epicurean delight. The aromatic dance of ginger, garlic, and tamarind paste in the marinade was nothing short of enchanting. However, as an individual with a soy allergy, I was compelled to make a substitution. I replaced soy sauce with a soy-free alternative, ensuring that the dish remained safe for consumption. This minor adjustment did not detract from the overall experience, and the ribs retained their tender, fall-off-the-bone texture. The preparation process, though moderately involved, was meditative and therapeutic. As I whisked the marinade, I felt a sense of calm wash over me, much like the gentle strokes of a calligrapher's brush on rice paper. The slow-cooked ribs, like a perfectly crafted poem, unfolded their flavors with each passing minute. Upon taking my first bite, I was struck by the symphony of flavors: the pungency of ginger, the depth of tamarind, and the subtle sweetness of honey. The glaze, like a masterful stroke of calligraphy, added a layer of complexity to the dish. The sesame oil, with its nutty undertones, brought a satisfying harmony to the entire composition. In conclusion, this recipe is a testament to the beauty of balance and harmony in culinary art. With its soy-free adaptation, it has earned a place in my repertoire, and I look forward to savoring it once again.