SWEET GLAZED RIBS
1 can (12 oz.) tamarind nectar OR apple cider
1/2 cup rice-wine vinegar
6 tbsp packed dark brown sugar
4 cloves garlic, sliced
4 tbsp tamarind chutney OR prune puree
3 tbsp ground ginger
1/2 tsp anise seeds
1/2 tsp salt
3 slabs (about 1lb each) baby-back ribs, cut in half crosswise
1 heavy-duty foil oven roasting bag
1 tbsp all-purpose flour
2 tbsp cornstarch
1. Whisk nectar, vinegar, sugar, garlic, chutney, ginger, anise and salt in bowl. Place ribs in large plastic food-storage bag; add half of nectar mixture to ribs; reserve other half. Refrigerate ribs 1 hour to marinate.
2. Heat oven to 450 degrees. Open foil bag; place on jelly-roll pan. Sprinkle flour on bottom of bag; add ribs; stacking, with marinade; discard plastic bag. Double fold foil bag to seal.
3. Roast ribs in 450 degree oven for 1 1/2 hours. Place reserved half of nectar mixture in small saucepan.
4. Remove oven bag from oven. Increase oven temperature to broil. Carefully open bag, avoiding steam. Let ribs cool slightly; then remove to greased broiler-pan rack.
5. Pour drippings from bag into cup; skim fat. Add to nectar mixture in pan; whisk in cornstarch. Boil 3 minutes until clear, stirring. Remove from heat. Spoon some over ribs.
6. Broil ribs 1 inch from heat 5 minutes, until slightly crisped. Cut ribs apart. Serve with sauce on the side.
Makes 8 servings.
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