Pork Backbone with Tamarind Barbeque Sauce

One of Stacy’s (old) favorite foods in the world is a sticky-sweet tamarind sauce that the local snow cone trailer drizzles on snow cones. Apparently during a restless night after revisiting this non-Paleo treat of a snow cone she dreamed about a barbeque sauce made from these seed pods. So, I decided to oblige and invent one.

Tamarind Barbecue Sauce

  • 3/4 lb Tamarind seed pods
  • 1 C water
  • 4 Tbsp honey
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp red pepper flakes
  • 2 Tbsp Tamari sauce
  • 1 Tsp cumin
  • 2 cloves garlic

  1. ♥ Peel the outer hulls of the tamarind pods, remove the threads and the seeds themselves (the more unusable parts you remove, the easier your job is
  2. ♥ Add to pot with water and cook on high until boiling, letting little hands stir occasionally
  3. ♥ Look for and remove remaining solids from pot
  4. ♥ Reduce heat to medium and simmer for 30 minutes, letting little hands stir occasionally
  5. ♥ Add remaining ingredients and simmer for 30 minutes until the thickness of a sauce, letting little hands stir occasionally

(It will get thicker than this)

I slather this on backbone(or you could use ribs the same way) pieces with salt, pepper, and paprika rubbed on. I grilled them over medium indirect heat for about ninety minutes then finish them off on the grill about 3-5 minutes on each side.

A word of warning: tamarind is not sweet in its natural state and people add a ton of sugar to get the dessert topping. This sauce is much more like a tangy and tart vinegar sauce than an overly sweet cloying honey barbecue sauce. The result is well worth the effort, though.


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