Ribs with Tamarind Chutney and 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.