Caribbean Tamarind-Coffee Glazed Ribs with Coconut Cassava Mash and Pineapple, Cucumber, and Red Onion Salad

Instructions

1. 1

   1. Preheat the oven to 160 °C / 325 °F. Pat the pork ribs dry and rub them with 6 g salt, black pepper, 4 grated garlic cloves, fresh thyme, sweet paprika, ground cinnamon, and 1 tablespoon vegetable oil.

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   2. Place the ribs on a baking tray, cover tightly with aluminum foil, and bake for 2 hours at 160 °C / 325 °F, until tender but still holding their shape.

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   3. While the ribs cook, make the glaze. In a small saucepan combine the tamarind pulp, strong brewed coffee, honey, apple cider vinegar, sweet chili pepper, half of the chopped red onion, and 1 tablespoon vegetable oil. Cook over medium heat for 12 to 15 minutes, stirring, until the sauce thickens and turns glossy.

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   4. Place the cassava in a pot with enough water to cover and cook for 25 to 30 minutes, until very tender. Drain, remove the tough inner core if needed, and return it to the pot.

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   5. Add the coconut milk, butter, the 2 chopped garlic cloves, and 2 g salt to the cassava. Mash or blend until you get a rustic, creamy mash. Keep warm over very low heat.

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   6. In a bowl combine the fresh pineapple, cucumber, the remaining half of the red onion sliced thinly, lime juice, fresh cilantro, brown sugar, and the remaining 2 g salt. Let it rest for 10 minutes so the salad can develop flavor.

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   7. Remove the foil from the ribs and raise the oven temperature to 220 °C / 425 °F. Brush the ribs with some of the tamarind-coffee glaze and bake for 12 to 15 minutes more, glazing once or twice, until caramelized on the surface.

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   8. Let the ribs rest for 5 minutes. Cut between the bones and serve over the coconut cassava mash. Add the pineapple, cucumber, and red onion salad on the side and finish with the remaining glaze on top or alongside.