Finger lickin' good BBQ Tamarind Ribs

BBQ Sauce:
1 cup tamarind sauce (alt: tamarind paste & water)
½ cup tomato paste
1/2 cup apple cider vinegar
¼ cup brown sugar
2 T peanut butter
1 T black pepper
1 ½ t pink peppercorns
1 t salt

Crush pink peppercorns with a mallet or heavy-bottomed pan. Chop fresh basil. Combine with all other ingredients for the sauce. Slather the ribs liberally and place into a baking dish. Marinate overnight if possible.

Oven or Combination Oven/Grill Method
Cover and bake at 300º for 1 hour. Then reduce temperature to 175º and bake covered, for another 3-5 hours. This can be done the day before and refrigerated overnight. Uncover and broil for 3 min each side immediately before serving or place on a BBQ grille to thicken the coating and brown.

Grill Method:
Grill with indirect heat (coals on one side and ribs on the other side) with the lid down. For that fall-off the-bone tenderness, use few coals and replenished when necessary so temperature is very low over a prolonged period. Soaked wood chips make a nice extra touch of smoky flavor. Slather with additional coat of BBQ sauce and finish for 3 minutes each side over direct heat for that finger-lickin’, sticky goodness that says 4th of July!