Tamarind Glazed Baby Back Ribs Recipes

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BABY BACK RIBS WITH TAMARIND GLAZE



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.

STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW



Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw image

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h15m

Yield 4 to 6 servings

Number Of Ingredients 36

2 racks baby back ribs (5 to 6 pounds total)
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon curry powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 medium yellow onion, grated
1 tablespoon grated fresh ginger
1 cup ketchup
1 cup low-sodium chicken broth
1/4 cup lightly-packed dark brown sugar
2 tablespoons tamarind concentrate paste
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
Sweet and Spicy Kale Mango Slaw, recipe follows
1/4 cup freshly squeezed lime juice
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon freshly grated ginger
1/2 teaspoon kosher salt
1 clove garlic, grated
Freshly ground black pepper
5 cups shredded kale
3 cups shredded cabbage
1 mango, julienned
1 red bell pepper, thinly sliced
3 scallions, thinly sliced
1 Thai red chile, thinly sliced (seeds and membranes removed if you like less spice)
3 tablespoons chopped roasted, salted peanuts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves

Steps:

  • For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
  • Preheat the oven to 500 degrees F.
  • Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
  • For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
  • Remove the ribs from the oven and preheat the broiler to high.
  • Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
  • For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
  • For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
  • Add the dressing to the slaw and toss to combine.

TAMARIND GLAZED BABY BACK RIBS



Tamarind Glazed Baby Back Ribs image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • Preheat your oven to 300 degrees F.
  • 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. Roast for 30 minutes and then drain off any accumulated fat from the baking sheet. Turn the ribs over and increase the oven temperature to 400 degrees F. Return them to the oven for an additional 30 minutes.
  • While the ribs cook, make the glaze. 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. Puree to make a thick paste, scraping the jar as necessary. Set aside 1/4 of the glaze for serving.
  • 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. Remove the ribs from the oven, brush with the reserved glaze and serve.

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