BABY BACK RIBS WITH TAMARIND GLAZE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Baby Back Ribs with Tamarind Glaze image

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

Provided by Harneet Baweja

Categories     Bon Appétit     Summer     Grill     Dinner     Grill/Barbecue     Pork Rib     Pork     Ginger     Orange     Anise     Apple Juice     Hot Pepper     Chile Pepper     Tamarind     Cucumber     Cilantro

Yield 4 servings

Number Of Ingredients 21

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)

Steps:

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

There are no comments yet!