Baby Back Ribs with Tamarind Glaze

Tender baby back ribs braised with aromatic spices and glazed with a sweet-tangy tamarind sauce, served with a fresh cucumber-chile salad. This dish combines Asian flavors with classic BBQ techniques for a uniquely delicious take on ribs.

6 servings

3 hr 25 min

Published October 4, 2025

Ingredients

•2 racks baby back pork ribs
•5 ounces ginger
•1 wedge orange
•5 pods star anise
•2½ cups unfiltered apple juice
•1 tablespoon kosher salt
•6 whole habanero chiles
•¼ cup light brown sugar
•½ cup ketchup
•⅓ cup apple cider vinegar
•¼ cup tamarind concentrate
•3 tablespoons honey
•2 tablespoons vegetable oil
•1 teaspoon kosher salt
•1 whole Persian cucumber
•½ whole red onion
•½ whole serrano chile
•2 teaspoons lime juice
•1 bunch micro cilantro

Cooking Instructions

1.
Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2-2 hours. Chop remaining chiles while ribs are cooking and set aside.
120 min
2.
Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
15 min
3.
Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1-1 1/2 cups), 30-45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
45 min
4.
Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
15 min
5.
Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
10 min
6.
Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

Ingredients

•2 racks baby back pork ribs

•5 ounces ginger

•1 wedge orange

•5 pods star anise

•2½ cups unfiltered apple juice

•1 tablespoon kosher salt

•6 whole habanero chiles

•¼ cup light brown sugar

•½ cup ketchup

•⅓ cup apple cider vinegar

•¼ cup tamarind concentrate

•3 tablespoons honey

•2 tablespoons vegetable oil

•1 teaspoon kosher salt

•1 whole Persian cucumber

•½ whole red onion

•½ whole serrano chile

•2 teaspoons lime juice

•1 bunch micro cilantro

Cooking Instructions

Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2-2 hours. Chop remaining chiles while ribs are cooking and set aside.

120 min

Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.

15 min

Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1-1 1/2 cups), 30-45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.

45 min

Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.

15 min

Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.

10 min

Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.