sticky sweet chamoy ribs

Sticky-Sweet Chamoy Ribs

Chamoy, with its mildly hot, tangy and floral characteristics, is the perfect companion to the fruitiness and subtle heat of McCormick® Tamarind and Pasilla Chile Seasoning. Here, the blend is featured in both the sauce and coleslaw for an extra dose of elevated flavor.&... Chamoy, with its mildly hot, tangy and floral characteristics, is the perfect companion to the fruitiness and subtle heat of McCormick® Tamarind and Pasilla Chile Seasoning. Here, the blend is featured in both the sauce and coleslaw for an extra dose of elevated flavor.  Read More Read Less
15m
PREP TIME
1hr 35m
COOK TIME
16
INGREDIENTS

Servings: 8

Ingredients

  • Tamarind Pasilla Ribs
  • 1 rack (about 2 to 3 pounds) baby back ribs
  • 7 teaspoons McCormick® Tamarind and Pasilla Chile Seasoning
  • Chamoy Sauce
  • 2 cups water
  • 1 cup orange juice
  • 1/2 cup dehydrated apricots
  • 1/3 cup dried hibiscus flowers
  • 1/4 cup sugar
  • 4 teaspoons Cholula® Reserva Tequila & Lime Hot Sauce substitution Substitutions available
    • Cholula® Original Hot Sauce
  • 1/4 cup fresh lime juice
  • 3 teaspoons McCormick® Tamarind and Pasilla Chile Seasoning
  • Tangy Slaw
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon sugar
  • 2 teaspoons McCormick® Tamarind and Pasilla Chile Seasoning
  • 1 package (12 ounces) rainbow slaw mix substitution Substitutions available
    • broccoli slaw mix
  • 1 cup shredded red cabbage

INSTRUCTIONS

  • 1 Preheat oven to 350°F. For the Ribs, loosen membrane from the bony under-side of ribs with your fingers. Use a paper towel to grasp the membrane and pull it gently away from ribs to remove. Sprinkle meaty side of ribs with Seasoning. Place in single layer on foil-lined baking pan. Cover with foil.
  • 2 Bake 1 1/2 hours or until meat starts to pull away from bones.
  • 3 Meanwhile, for the Chamoy, mix all ingredients except lime juice and Seasoning in medium saucepan. Bring to a boil; reduce heat to simmer. Cook 30 minutes, stirring occasionally, until slightly thickened. Remove from heat. Stir in lime juice and Seasoning. Cool slightly. Transfer to blender container. Cover. Blend on high until smooth. Strain through fine mesh strainer, scraping with a spatula to press through. Reserve 1 cup for serving.
  • 4 For the Slaw, whisk oil, vinegar, sugar and seasoning in large bowl. Add slaw mix tossing to coat. Cover and refrigerate until ready to serve.
  • 5 Remove ribs from oven and remove foil. Brush ribs on both sides with 3/4 cup of the Chamoy Sauce. Grill over medium heat or broil on high 2 to 3 minutes until browned. Cut ribs into sections to serve. Serve with remaining Chamoy Sauce and Tangy Slaw on the side.

GET FLAVOR MAKER

Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

Related Recipes

Reviews

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner