Congratulations to Justin Del Valle on becoming our latest Talin World Chef!  His Tamarind BBQ Short Ribs with Honey-Fried Plantains beat out other great recipes.  Here’s his winning dish:

Tamarind BBQ Short Ribs with Honey-Fried Plantain

by Justin Del Valle

Serves 2

Cook time approx 50 minutes

By Justin Del Valle

Tamarind BBQ sauce

• 1/4 tsp. Thyme
• 1/4 tsp. Smoked Paprika
• 1/4 tsp. Nutmeg
• 1/4 tsp. Garlic Powder
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 1/2 tsp. Rice Vinegar
• 1/2 tsp. Gluten-free Soy Sauce (San-J)
• 1 tsp. Cajun Seasoning
• 1/2 cup Raw Sugar (Piloncillo)
• 1/2 cup Guarana Soda
• 1/2 cup Tamarind Paste

Ribs

• Beef Short Ribs (pack of 5)
• 1/2 White Onion chopped large
• 1/4 tsp. Salt

Fried Plantains

• 2 Large Plantains
• 1 Tbsp. Honey
• 1/4 cup Vegetable Oil

1. Start by pre-heating the oven to 450F degrees. Place all, except the Tamarind, of your BBQ sauce ingredients into a food processor and pulse until well mixed. Add Tamarind paste and set off to the side.
2. Place Beef Short Ribs onto a foil lined cookie sheet. Add 1/4 tsp. of salt and the chopped White Onion and place on middle rack in oven. Let cook for 15 minutes.
3. While Ribs are cooking, place BBQ mix into a small sauce pan on low heat. Simmer until Beef is done. Take Beef Ribs and flip, add BBQ Sauce. Reduce oven to 425 and cook BBQ Ribs for 20 more minutes.
4. While BBQ Ribs are in the oven, slice Plantains into 1/8 inch pieces. Heat Vegetable Oil in a large sauce pan. Once hot, add Honey to oil and mix. Add Plantains and grill until slightly brown on both sides.
5. Plate and eat.