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Maggi Tangy Tamarind Pork Ribs

Maggi Tangy Tamarind Pork Ribs

These tangy and zesty country-style pork ribs get their tropical tang from a bold tamarind barbeque sauce.


  • 1 tablespoon vegetable oil
  • 2 pounds pork ribs, cut into individual ribs
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups water
  • 1/4 cup tamarind paste
  • 4 to 5 tablespoons packed brown sugar
  • 2 tablespoons red wine vinegar
  • 4 MAGGI Beef Flavor Bouillon Cubes
  • 1 tablespoon all-purpose flour, dissolved in 1/4 cup dry red wine
  • Hot cooked rice


  1. Heat oil in large skillet over medium-high heat. Add ribs; cook, turning frequently, until browned.
  2. Remove ribs from skillet; set aside.
  3. Add onion to same skillet; cook over medium-high heat, stirring occasionally, for 3 to 4 minutes or until tender.
  4. Add garlic; cook for 30 seconds.
  5. Add water, tamarind paste, sugar, vinegar and bouillon.
  6. Return ribs to skillet; bring to a boil. Reduce heat to medium-low; cover.
  7. Cook for 1 hour or until pork is tender.
  8. Remove ribs; set aside and keep warm.
  9. Boil sauce until reduced by half, skimming off fat. Add flour mixture; cook, stirring constantly, for 2 minutes or until sauce is thickened.
  10. Pour sauce over ribs. Sprinkle with chopped parsley, if desired.
  11. Serve with rice.

Preparation Time: 15 min | CookTime: 1 hr 15 min | Servings: 4

Recipe and photo credit (used with permission): Nestlé® and

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