John Myers
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Ribs with Tamarind Chutney and Quinoa
The perfect ribs with tamarind chutney and quinoa recipe with a picture and simple step-by-step instructions.
flesh
- 750 g Ribs
- 1 Onion
Chutney
- 250 g Date dried
- 160 g Tamarind
- 800 ml Water
- 1 tsp Paprika
- 2 tsp Salt
- 100 g Sugar
garnish
- 100 g Quinoa
- Chutney: all ingredients in one saucepan. Bring to the boil and let simmer for 45 minutes. Then puree and strain through a sieve. Ribs: Remove the membrane from the bones, brush with the chutney and marinate the meat for a good 1 hour. Cover and cook with the diced onion and a cup of water in a baking dish for 2 hours at 100 degrees. Then grill at 180 degrees open and crispy. Remove the brew beforehand and enrich with 2 tbsp of the chutney and reduce to the desired taste. Puree with a mixer and serve with the meat and quinoa. Quinoa. Let simmer for 20 min. After a cooling period, the chutney has the consistency of a barbecue sauce, the sweet-sour taste goes perfectly with the ribs. You can get tamarind at the Chinese grocer. The rest of the chutney tastes good as a spread or as a side dish to all curries.
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