Tamarind is not a flavour often exploited in Western cooking. As it turns out, it goes great with bbq, and we recently used it in our New Year's Eve extravaganza. This is a flavour you want to add to your cooking profile.
7 oz tamarind
6 cloves garlic, coarsely chopped
6 tbsp soy
6 tbsp hoisin
3 tbsp sriracha
½ cup water
kosher salt (yeah, you're gonna use kosher salt on pork ribs - sue me)
1 rack pork ribs
Mix all the ingredients (save the ribs and salt) and bring to a boil, mixing to break up the tamarind chunks.
Cool over an hour, and sieve out the tamarind. Pour into a ziploc bag and add the ribs. Place in the fridge overnight, moving around periodically to ensure that the marinade covers all portions of the ribs.
Remove the ribs, and bring to room temperature. Meanwhile, bring your smoker to 200°F with hickory or cherry wood. You'll want lots of wet wood chunks, as these ribs can take a ton of smoke. Liber
Liberally salt the ribs. Place on the smoker, and close it up. Meanwhile, bring the marinade to a boil. Boil at least five minutes, but long enough to thicken the marinade into a glaze. Remove from heat.
Smoke the ribs for 4ish hours.
Paint on the glaze.
Smoke for one more hour at 200°F.
Remove, slice and serve.
This is a flavour you won't normally encounter on smoked ribs. But the flavour is rich and delicious, and was a huge hit the night of our New Year's Party. Delish.