Serves: 6
Prep Time: 10 min.
Total Time: 2 hours, 15 min. plus marinating time

2 TBSP GOYA® Extra Virgin Olive Oil, divided
2 TBSP GOYA® Minced Garlic, divided
2 packets Sazón GOYA® with Cilantro and Annatto
2 TSP GOYA® Adobo All-Purpose Seasoning with Pepper, divided
5-6 lbs baby back pork ribs, trimmed of excess fat
½ medium yellow onion, finely chopped (about ¾ cup)
1 pkg. (14 oz) frozen GOYA® Tamarind Pulp, thawed
1¼ cup packed dark brown sugar
2 TBSP low-sodium soy sauce
1/8 TSP hot pepper flakes

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  1. In small bowl, mix together 1½ TBSP olive oil, 1 TBSP garlic, Sazón and 1 TSP Adobo until combined. Rub spice mixture all over ribs. Place ribs in large roasting pan, meaty side-up; cover with plastic wrap. Marinate, chilled, at least 4 hours, and up to 24 hours for best results.
  2. Heat oven to 350°F. Remove ribs from refrigerator; remove and discard plastic wrap. Pour 2 cups water in roasting pan. Cover pan tightly with foil. Cook, covered, until ribs are tender, about 2 hours. Remove pan from oven; transfer ribs to platter.
  3. Meanwhile, heat remaining ½ TBSP olive oil in medium pot over medium-high heat. Add onions and remaining 1 TBSP garlic. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir in ¾ cup water, tamarind pulp, brown sugar, soy sauce, pepper flakes and remaining 1 TSP Adobo; bring to boil, stirring occasionally. Reduce heat to medium. Cook, stirring occasionally, until mixture thickens and reduces to 1 cup, about 15 minutes; chill.
  4. Heat grill to medium-high heat. Using pastry brush, brush ribs all over with glaze. Place ribs, meaty-side down, on hot, greased grill grates. Cook, flipping and brushing with glaze, until ribs are heated through and develop dark golden brown grill marks, about 5 minutes. Transfer ribs to serving platter; brush with more glaze before serving.

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.