-In a bowl mix the water with the salt, the half of the sugar and the spices. Add the ribs, cover and bring to the fridge during 12 hours
-Drain the ribs
-Warm the olive oil in a pot and Brown the ribs. Remove and reserve. In the same pot, without discard the juices leftover, Saute minced carrot, the celery, Onion and garlic during 3 minutes.
-Add the ribs and cover with red wine. Cook over low heat for 2 hours, until the meat easily pulls away from bone.
-Separate, in a skillet Saute ginger in sesame oil until browned. Add remaining sugar and cook until the preparation caramelise.
-Carefully, Add the vinegar balsamic (away is from the vapors of the vinegar in contact with the sugar hot). Immediately add the juice from tamarind and cook to fire slow during 1 time or until the sauce is reduced to the half of its volume original. salt and pepper to taste.
-Remove the ribs from the wine and pass them to a refractory. Bake at 170 GC / 350 GF during 15 additional minutes, bathing them from time to time in the sauce of tamarind.
-Serve when ribs are browned and Caramelized.
Recipes easy to https://recetasdecocinafaciles.NET /