Baked Tamarind and Coconut Spareribs

• 2 sides of pork spareribs, about 3 1/2 lbs. (Ask the butcher to saw each of the slabs lengthwise, across the ribs. This will give you lost of small bite size pieces.)
• 1 can (14 ounces) unsweetened coconut milk
• 6 tablespoons NEERA'S Asian Tamarind Sauce

Trim the meat of any excess fat. Bake covered in a 400 degree F oven for 20 minutes. Drain off rendered fat. Ad the coconut milk and the sauce. Re-cover and cook for 60 minutes.

Remove cover, stir and bake for an additional 30 minutes to brown. The ribs are done when the meat is very tender and all the liquid has reduced to a thick, paste-like sauce.

Serves 3-4

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Recipe courtesy of Cinnabar Specialty Foods
www.cinnabarfoods.com