Sticky-Sweet Chamoy Ribs

Name: Sticky-Sweet Chamoy Ribs
Prep time: 15 min
Cook time: 1 h 35 min
Yield: 8
Cuisine: American,
Ingredients: 1 rack (about 2 to 3 pounds) baby back ribs; 7 tsps McCormick® Tamarind and Pasilla Chile Seasoning; 2 cups water; 1 cup orange juice; 1/2 cup dehydrated apricots; 1/3 cup dried hibiscus flowers; 1/4 cup sugar; 4 tsps Cholula® Reserva Tequila & Lime Hot Sauce; 1/4 cup fresh lime juice; 3 tsps McCormick® Tamarind and Pasilla Chile Seasoning; 1/4 cup olive oil; 1/4 cup white balsamic vinegar; 1 tbsp sugar; 2 tsps McCormick® Tamarind and Pasilla Chile Seasoning; 1 package (12 ounces) rainbow slaw mix; 1 cup shredded red cabbage

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 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 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.