Sticky tamarind ribs with red coleslaw from Home Made Basics: Simple Recipes, Made from Scratch (page 347) by Yvette van Boven

  • pork spare ribs
  • tamarind paste
  • Show all ingredients...

  • EYB Comments

    Allow to marinate for 1 to 6 hours. This recipe uses the rose hip ketchup on page 138. Can use the smoky mayo on page 130 or the coriander aioli on page 131 for the mayonnaise. Can substitute sweet soy sauce for kecap manis, and regular garlic for black garlic.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 1 to 6 hours. This recipe uses the rose hip ketchup on page 138. Can use the smoky mayo on page 130 or the coriander aioli on page 131 for the mayonnaise. Can substitute sweet soy sauce for kecap manis, and regular garlic for black garlic.

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