Baby Back Ribs with Tamarind Glaze

Ingredients for Baby Back Ribs with Tamarind Glaze

• 2 racks baby back pork ribs (3 1/2–1.8kg total), halved crosswise

• 140g ginger, peeled, chopped

• 1 orange wedge (about 1/8 of orange)

• 5 star anise pods

• 600ml unfiltered apple juice

• 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt

• 6 habanero chillies, halved lengthwise, seeds removed if desired, divided

• 50g plus 1/3 (lightly packed) light brown sugar

• 120ml ketchup

• 80ml apple cider vinegar

• 60ml 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 chilli, very thinly sliced

• 2 teaspoons fresh lime juice

• Micro coriander and/or coriander sprigs and lime wedges (for serving)

Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chillies, and 60ml 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 chillies while ribs are cooking and set aside.

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

Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 80ml brown sugar, and reserved chopped chillies to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 240 to 350ml ), 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.

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.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.