Ingredients
1 tablespoon vegetable oil
2 pounds spare ribs, cut into individual ribs
1 medium white onion, minced
2 garlic cloves, minced
2 cups water
1/4 cup tamarind paste (concentrated)
4 to 5 tablespoons brown sugar or grated brown sugar
2 tablespoons wine vinegar
2 tablespoons MAGGI Granulated Rib Flavor Broth
1 tablespoon all-purpose flour dissolved in 1/4 cup dry rose wine
Hot cooked rice
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the pork ribs and cook them on both sides until golden brown.
- Remove from the pan and set aside.
- Add the onion to the same skillet and cook, stirring occasionally, for 3 to 4 minutes or until tender.
- Add the garlic and cook for 30 seconds.
- Add the water, tamarind paste, sugar, vinegar, and broth.
- Return the ribs to the pan with the sauce and bring to a boil.
- Reduce heat to medium-low, cover the skillet.
- Cook the ribs for 1 hour or until tender.
- Remove the ribs to a platter and keep them warm.
- Meanwhile, boil the sauce until it is cut in half, removing as much fat as possible.
- Add the flour and wine mixture, mixing constantly until the sauce is thick. Pour this sauce over the ribs and serve with hot cooked rice