Meals for Under £10: Sticky tamarind pork ribs

WE are all familiar with many different cuisines of the world these days but we don’t hear so much about Nigerian cookery.

New book, Hibiscus by Lope Ariyo (£18.99, Harper Collins), aims to change all that. If these ribs are anything to go by, count us in. The sticky glaze is so good.

The recipe uses peanut flour, which you can get in Sainsbury’s, or use plain flour instead. To serve, sprinkle with coriander leaves and add salad.

You’ll need:

3 tbsp coconut sugar or brown sugar

2 tbsp roasted peanut flour/plain flour

1 tsp celery salt and 1 tsp onion granules

2 racks baby back pork ribs

4 tbsp tamarind paste

4 tbsp coconut nectar or honey

1 tbsp groundnut oil

4cm piece peeled, grated fresh ginger

1 Scotch bonnet chilli, deseeded

300ml beef stock

Method:

Combine the sugar, flour, celery salt and onion granules and season with salt and cayenne pepper to taste. Coat the ribs in the rub, cover and leave to marinate in the fridge overnight.

Preheat the oven to 140C/120C fan/gas mark 1/275F and transfer them to a large roasting tin with wire rack.

Pour 500ml water into the bottom of the tin, cover tightly with foil and roast for 3 hours, checking halfway through to see if the water needs topped up.

Meanwhile, mix the tamarind paste with the nectar or honey, oil, ginger and chilli (chopped) in a pot. Set over a medium heat and slowly stir in beef stock. Cook for 10 minutes until reduced and syrupy. Set aside.

Remove ribs from the oven and brush with tamarind sauce. Place under a hot grill and cook for 5 minutes. Turn over and coat with remaining sauce. Cook for a further 5 minutes until sticky and crispy in places.