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Ingredients

• 1 can  (12 ounces) tamarind nectar OR: apple cider
• 1/2 cup  rice-wine vinegar
• 6 tablespoons  packed dark-brown sugar
• 4 cloves  garlic, sliced
• 4 tablespoons  tamarind chutney OR: prune puree
• 3 teaspoons  ground ginger
• 1/2 teaspoon  anise seeds
• 1/2 teaspoon  salt
• 3 slabs  (about 1 pound each) baby-back ribs, cut in half crosswise*
• 1   heavy-duty foil oven-roasting bag
• 1 tablespoon  all-purpose flour
• 2 tablespoons  cornstarch

Description

These Chutney-glazed Ribs Are Oven-roasted In A Bag To Ensure Tender And Flavorful Meat. This Is A Great Recipe For Beginners.

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