Blackberry Tamarind Char Siu Pork Ribs

1. Place a small pan, with a generous coating of neutral oil, over a medium heat. When the oil comes up to temp, begin sautéing your garlic, shallots and ginger until fragrant, only cooking until the onions become translucent.  
2. Transfer the aromatics to a medium saucepan and begin adding your liquids: Teriyaki Marinade, Soy Sauce, Rice Vinegar, Fish Sauce, honey, molasses and water. Stir and bring to a gentle simmer over medium heat.  
3. When liquids begin to simmer, begin adding the remaining ingredients to the pot: tamarind paste, light brown sugar, chinese five spice, white pepper, blackberries, and thai chilies. Stir until the sugars have dissolved entirely into the liquid.  
4. Using an immersion blender, purée the mixture until smooth and no visible chunks remain. Simmer gently until the liquid reduces by about ½ cup. Remove from heat and allow to cool completely.  
5. Once cooled, pass your liquid through a fine mesh strainer to remove any impurities.  
6. With your ribs cleaned and placed in a vacuum sealed bag, cambro, or similar non-reactive container, begin pouring the remaining liquid until ribs are entirely submerged. Let marinate in the fridge for a minimum of 8 hours (overnight), but preferably 1-2 days.  
7. Preheat the oven to 275°F. Remove ribs from the marinade and pat dry with a towel, reserving all remaining liquid.  
8. When the oven reaches temp, transfer the ribs to a ceramic baking pan, wrapping the top entirely with foil to preserve moisture. Place the ribs in the oven and let cook for 2-3 hours, checking for doneness close to the 2 hour marker. The meat should be tender, but not falling apart.  
9. While the ribs roast, return the reserved marinade to a saucepan and bring to a simmer. Reduce by about 25% volume, stirring occasionally.  
10. As the glaze reduces, take equal parts cornstarch and hot water into a separate, small mixing bowl. Whisk to combine and remove any clumps. This will be your slurry, or thickening agent, to be added to the glaze. When added to the glaze, drop to a low heat and stir semi-frequently as it continues to thicken/reduce. You may shut off the heat when it reaches the desired consistency.  
11. Remove ribs from the oven and set the oven to broil. Give a generous slathering of glaze to all sides of the ribs and let cook, uncovered, for 3-4 minutes. You may repeat this step once or twice, giving a fresh coat over 3-4 minute intervals, until you have the desired sticky texture. 
12. Finally, let ribs rest 15+ minutes before cutting to serve. Serve with remaining glaze on the side.   

Recipe created in partnership with Chef Faron Dexter.