Uber Tangy BBQ Boneless Ribs

If you're like me who loves eating ribs but yearns for a real tangy BBQ in the sea of sugar goop sauces, fear not I have just the recipe for you!

The secret to what makes this sauce so damn good is TAMARIND.

" The tamarind tree produces pod-like fruit, which contain an edible pulp that is used in cuisines around the world" -Wikipedia

It's tangy, sour & slightly sweet. Like natures very own Sour Patch Kid. You can find it in Asian & Mexican markets & it is a versatile ingredient with a unique flavor.  

Tangy BBQ Boneless Pork Ribs (Note measurements are guesstimates)
Ingredients:
-2 Lbs Boneless Pork ribs

-1 1/4 Cup Tamarind Paste (unsweetened)

-1/2 Cup Ketchup* (see Notes below)

-2 Tbsp Yellow Mustard

-1/4 Cup Molasses

-1/4 Cup Apple cider vinegar

-2 Tsp Hickory Liquid smoke

-1/4 Cup Liquid Soy Aminos
-1 Tsp Onion Powder
-1 Tsp Garlic Powder

-1/2 Tsp Smoked paprika ( I only had Achiote on hand)

-1/4 Tsp Cayenne Or Chipotle Powder
-Optional but recommended to add dry rub seasoning also
-Optional: Brown sugar if more sweetness is desired

1. Combine sauce ingredients in a bowl, taste & adjust accordingly. Set half the sauce aside.

2. Brush half the sauce on ribs & spread them out on a pan, cover tightly with foil. Bake at 375 F for 45 Minutes

3. When ribs are tender remove foil & brush or dip ribs in the other half of the sauce until well coated.
Bake uncovered at 400 F for 30 minutes or until sauce has caramelized to your liking.

Serve with slaw, pickles or my Jalapeno Cheddar "Cornbread" with whipped peach butter.

Notes: To reduce the amount of carbs substantially use tomato sauce + more vinegar OR reduced sugar ketchup.