Ingredients:
1 tablespoon vegetable oil
2 pounds pork ribs, cut into individual ribs
1 large onion, chopped
2 cloves garlic, chopped
2 cups water
1/4 cup tamarind paste
4 to 5 tablespoons packed brown sugar
2 tablespoons red wine vinegar
4 MAGGI Beef Flavor Bouillon Cubes
1 tablespoon all-purpose flour, dissolved in 1/4 cup dry red wine
Hot cooked rice
Directions:
HEAT oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned. Remove from skillet; set aside.
ADD onion to same skillet; cook over medium-high heat, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic; cook for 30 seconds. Add water, tamarind paste, sugar, vinegar and bouillon. Return ribs to skillet; bring to a boil. Reduce heat to medium-low; cover.
COOK for 1 hour or until pork is tender. Remove ribs; set aside and keep warm. Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thickened. Pour sauce over ribs. Sprinkle with chopped parsley, if desired. Serve with rice.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
75 minutes
Total Time:
90 minutes
Servings: 4
In this recipe:
