​3 Kg Pork Ribs
1/3 Bottle of Grill Brava Chilesquiles Sauce
1/3 cup of Unsweetened Tamarindo Pulp
¼ cup of Brown Sugar
¼ cup of Honey Salt and Pepper to taste
Oil as needed
 

​1.- Season Ribs with Salt and Pepper. Lightly brown the Ribs in Oil then simmer in enough Water to cover the Ribs for 2 ½ hours.
2.- While the Ribs are simmering, mix the Grill Brava Chilesquiles Sauce with the Tamarind Pulp, Brown Sugar and Honey. Add a cup of Water and boil. Reduce until desired consistency has been reached.
3.- Remove the Ribs from the Water and allow them to rest in the Tamarindo Sauce.
4.- Brown on a Charcoal Grill. With the aid of a brush, lightly baste with the remaining Sauce so the Sauce caramelizes. ​
5.- Enjoy with Roasted New Bliss Potatoes.