Sticky tamarind pork ribs from Hibiscus: Discover Fresh Flavours from West Africa with the Observer Rising Star of Food (page 131) by Lopè Ariyo

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Notes about this recipe

  • Eat Your Books

    Allow to marinate overnight. Can substitute unrefined brown sugar for coconut sugar, and honey for coconut nectar syrup.

  • Ro_ on July 01, 2024

    This is the first time I've ever cooked ribs via the slow cooking method, and they turned out great! I put them in the slow cooker for about 5 hours, and then grilled with the drizzle as instructed. We both loved these, the sweet tamarind flavour was delicious and the texture was melt in your mouth tender. Just be wary of the fat and make sure to cut it off.

  • Frenchfoodie on April 24, 2021

    Used this recipe for pork belly slices, cooked at 160c for 1 hour then finished in BBQ. They were so good with a sweet, tangy, nutty taste - plus a little caramelisation from the BBQ.

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