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.

 

About Matthew

Matthew McCarry has written 225 post in this blog.

Matt is the husband of Stacy and somehow manages to contribute to this blog in between taking care of three children, producing the Paleo View Podcast and cooking most of the food featured here.