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.
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.