Baby Back Ribs with Tamarind Glaze
Baby Back Ribs with Tamarind Glaze is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place ribs in a large Dutch oven or other heavy pot.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
Ribs can be braised 1 day ahead.
Let cool in liquid; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.