Pork Ribs Baked with Beer and Tamarind


Is there anything more, er, more-ish or satisfying than a big plate or ribs? This recipe is a winner: marinating baby back pork ribs in beer and tamarind – know as the ‘Indian date’ – gives them a sour lip-smacking tang. 

This cooking method, which I’ve nicked from Jamie Oliver, is simply the best way of cooking ribs I’ve ever come across: time after time  the results are soft, juicy and falling off the bone.

The marinade-cum-glaze has been inspired by a Tom Kerridge recipe.


Serves 2

1 rack of baby back ribs

2 tbsp tamarind paste

3 garlic cloves, grated

1 tbsp soft brown sugar

1 tsp ground turmeric

1 tsp chilli powder

1 tsp yellow mustard seeds

1 tsp freshly ground black pepper

1 tsp salt

150ml bottled beer


1. In a large mixing bow, whisk together all the ingredients, except the ribs.


2. With a sharp knife, cut the ribs into groups of three ribs. Immerse the ribs in the marinate and put in the fridge overnight.

3. The next day, remove the ribs from the marinade and pat dry. Reserve the marinade and transfer to a saucepan.

4. Preheat the oven to 160C/Gas 3. Get yourself three layers of tin foil about a third as long as the rib rack. Place the ribs in the centre. Seal into a tight parcel and pop on a tray in the middle of the oven for three hours, or until tender and cooked through.

5. Bring the reserved marinade to a boil and reduce to a sticky syrupy consistency.

6. Open the foil parcel and brush the ribs with the marinade. Increase the oven temperature to 200C/Gas 6 and bake the ribs for a further 15 mins.



7. Serve with a green salad, dressed with a squeeze of lemon juice and, if you like (we did) chips.


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