Cuisine: Nyonya (Malaysian Chinese) | Shared by: Faye in Singapore
Faye, my gracious host, learned this rib recipe from her friend Lim's mother, who she claims is an expert in cooking. While Lim's mother cooked this dish, Faye would ask, "How much?"—asking for quantities of each ingredient she used—and Lim's mother would reply "Aga-aga!" "Just eyeball it!"
These ribs will slightly sweet with a little tang from the tamarind. Faye notes the tamarind's acidity tenderizes the meat, but add the sugar at the very end or it may toughen the meat. This is a Peranakan recipe as Lim's mother is also Malaysian Chinese.
What you’ll need: A large pot—the kind you might boil spaghetti in.
Serve hot. It’s great over steamed, fragrant Thai Jasmine rice..