Sticky tamarind-glazed pork ribs with sweet and spicy mango coleslaw

Ingredients:

Ribs

• 2 slices of pork ribs from the loin area (2.3 - 2.7 kg total)
• 2 tablespoons dark brown sugar
• 1 tbsp chili powder
• 1 tbsp. curry powder
• 1 tbsp coarse salt
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 0.5 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

Sweet and sour sauce

• 1 tbsp. l. olive oil
• Half a medium yellow onion, grated
• 1 tbsp. grated fresh ginger
• 1 cup ketchup
• 1 cup lightly salted chicken broth
• 1/4 cup dark brown sugar
• 2 tbsp tamarind paste (concentrate)
• 2 tsp Worcestershire sauce
• 0.5 tsp garlic powder

Refueling

• 1/4 cup freshly squeezed lime juice
• 1/4 cup vegetable oil
• 1/4 cup white wine vinegar
• 2 tbsp. granulated sugar
• 1 tbsp freshly grated ginger
• 0.5 tsp coarse salt
• 1 clove of garlic, grated

Sweet and spicy kale salad with mango

• 5 cups shredded kale
• 3 cups shredded white cabbage
• 1 mango, thinly sliced ​​into strips
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1 Thai chili, thinly sliced ​​(seeds can be removed for less heat)
• 3 tbsp chopped roasted salted peanuts
• 0.5 cup fresh cilantro leaves
• 0.5 cup fresh mint leaves

Preparation:

1. Ribs:
   
   Tear off two sheets of foil (large enough to completely wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on each sheet. In a bowl, combine the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper, and cayenne pepper. Set aside 1 tablespoon of the mixture. Divide the remaining mixture evenly between the two racks of ribs, rubbing evenly over the entire surface. Wrap the ribs tightly in foil. Refrigerate for at least 4 hours or overnight.
2. Preheat oven to 260°C (500°F). Bake the ribs for 20-30 minutes. Reduce oven temperature to 120°C (250°F) and continue baking until the meat is tender, about 1.5 hours.
3. Sauce:
   
   In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the ginger and remaining spice mixture and cook for another minute to infuse the spices with aromas. Stir in the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce, and garlic powder. Reduce heat and simmer until the sauce thickens slightly, about 10 minutes.
4. Remove the ribs from the oven and turn the oven to grill mode.
5. Remove the ribs from the foil and place them on a baking sheet. Add 3 tablespoons of the liquid that has collected in the foil to the sauce and toss. Generously coat the ribs with a few spoonfuls of the sauce. Place in the oven and cook, rotating the baking sheet as needed, until the sauce begins to brown and thicken, 3-4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with more sauce. Serve with the remaining sauce and a salad.
6. Cabbage salad:
   
   In a large salad bowl, combine all the kale, mango, bell pepper, green onion, chili, peanuts, cilantro, and mint. Add the dressing and toss to combine.
   
   
   Refueling:
   In a small bowl, combine lime juice, oil, vinegar, sugar, ginger, salt, garlic, and black pepper until emulsified.