Name: Baby Back Ribs with Tamarind Glaze
Yield: 4 servings
Ingredients: 2 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise; 5 ounces ginger, peeled, chopped; 1 orange wedge (about 1/8 of orange); 5 star anise pods; 2 1/2 cups unfiltered apple juice; 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt; 6 habanero chiles, halved lengthwise, seeds removed if desired, divided; 1/4 cup plus 1/3 (lightly packed) light brown sugar; 1/2 cup ketchup; 1/3 cup apple cider vinegar; 1/4 cup tamarind concentrate; 3 tablespoons honey; Vegetable oil (for grill); Kosher salt; 1 Persian cucumber, thinly sliced; 1/2 small red onion, thinly sliced; 1/2 serrano chile, very thinly sliced; 2 teaspoons fresh lime juice; Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

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Photo by Peden + Munk

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze. Find our favorite brand online here.

Ingredient Info

Often labeled “concentrate cooking tamarind” or “paste,” tamarind concentrate can be found at Asian markets and online.

Recipe information

Yield
4 servings

Ingredients

Ribs:

2 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise

5 ounces ginger, peeled, chopped

1 orange wedge (about 1/8 of orange)

5 star anise pods

2 1/2 cups unfiltered apple juice

1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt

6 habanero chiles, halved lengthwise, seeds removed if desired, divided

1/4 cup plus 1/3 (lightly packed) light brown sugar

1/2 cup ketchup

1/3 cup apple cider vinegar

1/4 cup tamarind concentrate

3 tablespoons honey

Salad and assembly:

Vegetable oil (for grill)

Kosher salt

1 Persian cucumber, thinly sliced

1/2 small red onion, thinly sliced

1/2 serrano chile, very thinly sliced

2 teaspoons fresh lime juice

Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

Preparation

Ribs:
Step 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.
Step 2
Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
Step 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.
Salad and assembly:
Step 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.
Step 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.
Do Ahead
Step 6
Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.