Mama Maggie's Kitchen

0 For the sauce:
1 Crack open the tamarind pods.
2 Peel the shells and fibers.
3 Put fruit in 2 cups of water in a large stock pot.
4 Cover and bring to a boil.
5 Reduce heat and simmer for 5 minutes.
6 Remove from heat and let cool. (about 20 minutes)
7 Push the pulp through the strainer with the back of a spoon.
8 Strain, discarding the seeds and any fibers.
9 Set mixture aside.
10 In a large saucepan, sauté onion.
11 Add tamarind pulp and the rest of the ingredients.
12 Bring to a gentle simmer then reduce the heat to low.
13 Cook for 15 minutes, stirring occasionally.
14 Add mixture to a blender.
15 Blend until smooth.
16 Set aside until ready to use, or store for 2 weeks in the fridge.
17 For the Ribs:
18 Preheat oven to 325 degrees F.
19 Wrap room-temperature ribs in aluminum foil.
20 Cook for 2 hours for baby back ribs, or 3 hours for spare ribs.
21 Preheat grill to medium-high heat.
22 Grill ribs for 7-10 minutes on each side, basting with BBQ sauce.
23 Remove and serve.