Hey ribs lovers! I’m Vianney from Sweet Life and I’m here to share with you a delicious rib recipe, let’s get cooking.
After I got married we moved into our first apartment, it was small-so tiny we had no outdoor space for grilling or entertaining. But at the time this tiny space was in the perfect walking distance location from our jobs, plus the college my husband was enrolled at. Sadly we had to store our grill until we moved to a bigger space.
Lucky for me my mother-in-law share with us her famous rib recipe that tastes like it spent hours in a smoker, but are made in the oven. My husband loved her recipe, so I was glad she was kind enough to share with me. One bite and I was hooked, they were juicy, fall of the bone tender and perfect for entertaining. I have been making these oven baked ribs ever since, even today at our home where we have more than plenty of space for the grill. Why? Because after a long day at work I know all my husband craves is a big plate of juicy ribs. These ribs pair perfectly with Kendall-Jackson Vintner’s Reserve Zinfandel and are great for weekend entertaining, Sunday dinner or 4th of July weekend.
I use short ribs for this recipe, but feel free to use any cut of rib you prefer. First they are rubbed with spices, baked once before they are drenched in a tangy tamarind based sauce that can be made days in advance. Baked in the oven until tender the results are fall right off the bone goodness. Sweet, tangy and caramelized these ribs are divine.
These tamarind oven baked ribs are lip-smacking, finger-lickin’ amazing! Plus they are ridiculously easy to make and no need to fire up the grill these babies are made in the oven, win-win.
- 4 pounds boneless beef short ribs, cut into 3-inch long pieces
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup brown sugar
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ cup tamarind paste
- 2 tablespoons light or dark brown sugar
- 2 tablespoons Worcestershire sauce
- ⅓ cup lime juice
- ½ cup fresh orange juice
- 1 tablespoons mustard
- Preheat the oven to 300 degrees F. place the short ribs on a foil-lined baking sheet and season with salt, pepper, oregano and garlic powder. Bake for 30 minutes. While ribs bake make the marinade. To a blender add tamarind paste, brown sugar, Worcestershire sauce, lime juice, orange juice and mustard; blend until smooth. Place aside a small amount of sauce for serving. After the ribs have baked for 30 minutes, remove from oven and drain off any excess fat from pan. Increase oven temperature to 400 degrees. Pour half of sauce over ribs, toss to coat and bake for 1 hour, basting with additional sauce every 20 minutes, or until ribs are tender. Serve with reserved glaze.