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Kicky Ribs from Storyteller’s Café at Disneyland Resort are Perfect for the Big Game

posted on January 30th, 2014 by Pam Brandon, Disney Parks Food Writer


The big game calls for a plate of delicious ribs to share (with plenty of napkins). Grillmasters, however, settle back and enjoy the Seattle Seahawks and Denver Broncos because this recipe comes together on the stovetop and gets finished in the oven.

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The chefs at Storyteller’s Café at Disney’s Grand Californian Hotel & Spa created this kicky sauce with spicy chipotle and sweet tamarind glaze. We go light on the glaze to let the flavor of the tender, meaty pork shine through.

Serve it with the crunchy red cabbage slaw and some crisp garlic bread. The restaurant adds fresh broccoli and mashed potatoes, but you can save that rendition for another day. With a cold brew, this is down-home deliciousness.

Chipotle and Tamarind-glazed Ribs with Red Cabbage and Golden Raisin Slaw
Serves 4

Chipotle and Tamarind-glazed Ribs

  • 1 (2-pound) rack pork ribs
  • 1 large white onion, peeled and quartered
  • 5 large carrots, cut into 1-inch pieces
  • 5 celery stalks, cut into 1-inch pieces
  • 2 tablespoons pickling spice
  • 1 tablespoon olive oil
  • 1 large white onion, finely diced
  • 2 teaspoons minced garlic
  • 1 (28-ounce) can tomato sauce
  • 1 cup ketchup
  • 1/2 cup root beer
  • 1/4 cup minced chipotles in adobo
  • 1/4 cup tamarind pulp
  • 2 tablespoons plus 1 teaspoon coarse salt, divided
  • 1/2 teaspoon freshly ground black pepper

Red Cabbage and Golden Raisin Slaw

  • 2 cups apple cider vinegar
  • 1/2 cup light olive oil
  • 1 tablespoon honey
  • 2 teaspoons finely minced shallots
  • 2 teaspoons minced fresh cilantro
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon coarse salt
  • 3 cups thinly shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup golden raisins
  • 1 tablespoon minced chives

For chipotle and tamarind-glazed ribs:

  1. Place ribs in a large stockpot. (Cut ribs in half widthwise if needed to fit.) Add enough cold water to cover ribs by 1 inch. Add onion, carrots, and celery. Cut a 6-inch square piece of cheesecloth; place pickling spice in the center. Pull edges up and tie into a bundle with a piece of kitchen twine. Add spice bundle to cooking liquid.
  2. Turn stove to medium-high heat. Cover and bring to a boil, then immediately reduce heat to medium-low. Simmer 1 1/2 hours, or until ribs are very tender.
  3. Meanwhile, heat oil in a large saucepan over medium-low heat. Add onion, cooking until golden and very tender, about 5 to 7 minutes. Add garlic, cooking until fragrant and tender, about 2 to 4 minutes more. Add tomato sauce, ketchup, root beer, chipotles, tamarind pulp, 1 teaspoon salt, and black pepper. Simmer 15 to 20 minutes, stirring very frequently to prevent burning, until well combined and slightly thickened. Set aside.
  4. Preheat broiler. Remove ribs from cooking liquid and place on a foil-lined baking sheet. Coat both sides of ribs with prepared sauce; broil 2 to 3 minutes, until bubbly.

For red cabbage and golden raisin slaw:

  1. Whisk together vinegar, oil, honey, shallots, cilantro, garlic, and salt in a large bowl.
  2. Add cabbage and carrots, tossing to coat. Stir in raisins and chives. Refrigerate 1 hour before serving.
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Filed: Disney Dining, Disneyland Resort, Hotels & Resorts

2 Comments

1

Juliette on January 30th, 2014 at 6:08 pm

Thank you for posting this recipe Pam. Our son ordered these ribs at the Storyteller’s Cafe 5 years ago and still talks about them. Cannot wait to surprise Andrew with these ribs!

2

Nancy on February 2nd, 2014 at 10:06 pm

We tried this out for our Super Bowl dinner, and I offer a couple of notes for others. One is that the dominant taste is tomato, with the 28 oz of sauce plus another cup of ketchup. The chipotles offered very little kick and any tang from the tamarind wasn’t really detectable. Not a bad tomato-based barbeque sauce, but not the interesting flavor combination I’d hoped for. Probably Storyteller’s does it better!

The second note is that the recipe makes *lots* of sauce–we used less than a third of it to generously coat the ribs, and a quarter of the recipe might have been enough.

2 Comments