Tamarind Glazed Baby Back Ribs Recipe

Name: Tamarind Glazed Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks pork baby back ribs (about 2 pounds each); Salt; Freshly ground black pepper; 2 aji panca, seeded, ribbed, and soaked in hot water, or 1 fresh poblano pepper, roasted under the broiler on all sides until charred, cooled, skin peeled away, seeded and ribbed; 1/2 cup tamarind paste; 2 tablespoons light or dark brown sugar; 2 tablespoons Worcestershire sauce; 1/3 cup lemon juice (about 1 lemon); 1/2 cup fresh orange juice (about 1/2 orange); 4 garlic cloves, roughly chopped

Servings: persons

1
Preheat your oven to 300 degrees F.
2
Sprinkle the ribs with salt and pepper and place them meaty-side up on an aluminum foil-lined rimmed baking sheet or shallow baking dish.
3
Roast for 30 minutes and then drain off any accumulated fat from the baking sheet.
4
Turn the ribs over and increase the oven temperature to 400 degrees F. Return them to the oven for an additional 30 minutes.
5
While the ribs cook, make the glaze.
6
Drain the aji panca and place it in a blender along with the tamarind paste, brown sugar, Worcestershire sauce, lemon juice, orange juice and garlic.
7
Puree to make a thick paste, scraping the jar as necessary.
8
Set aside 1/4 of the glaze for serving.
9
After the ribs have cooked at 400 degrees F for 30 minutes, begin basting them with the glaze every 15 minutes until the ribs are tender, about 1 hour, turning the ribs meaty side up again after 30 minutes.
10
Remove the ribs from the oven, brush with the reserved glaze and serve.

340

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

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 10 ingredients. The key ingredients include: 2 racks pork baby back ribs (about 2 pounds each), Salt, Freshly ground black pepper, 2 aji panca, seeded, ribbed, and soaked in hot water, or 1 fresh poblano pepper, roasted under the broiler on all sides until charred, cooled, skin peeled away, seeded and ribbed, and more.

Yes, Tamarind Glazed Baby Back Ribs 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!

Tamarind Glazed Baby Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions