Baby Back Ribs With Tamarind Glaze Recipe

Name: Baby Back Ribs With Tamarind Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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)

Servings: persons

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)

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

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Baby Back Ribs With Tamarind Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Back Ribs With Tamarind Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions