Tamarind-baked back ribs with stuffed baked onions


Delicious tamarind marinated pork, slow roasted, served with mince-filled baked red onions.


For the ribs

  • 1-2 pork back rib backs, about 1.5-2kg
  • 110g/4oz tamarind paste
  • 110g/4oz pomegranate molasses
  • 6 garlic cloves, peeled and crushed
  • 60g/2¼oz root ginger, peeled and grated
  • ½ tbsp ground cumin

For the stuffed onions