Baby back ribs with tamarind glaze

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Baby back ribs with tamarind glaze

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

To make this finger-licking good recipe use Pretoria Primal Traders as your pork product supplier.

Recipe from Bon Appetit

INGREDIENTS

Ribs

  • 2 racks baby back pork ribs (1,3 – 1,8 kg total), halved crosswise
  • 140g ginger, peeled, chopped
  • 1 orange wedge (about ⅛ of orange)
  • 5 star anise pods
  • 2½ cups unfiltered apple juice
  • 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
  • 6 habanero chiles, halved lengthwise, seeds removed if desired, divided
  • ¼ cup plus ⅓ (lightly packed) light brown sugar
  • ½ cup ketchup
  • ⅓ cup apple cider vinegar
  • ¼ cup tamarind concentrate
  • 3 tablespoons honey

Salad and Assembly

  • Vegetable oil (for grill)
  • Kosher salt
  • 1 Persian cucumber, thinly sliced
  • ½ small red onion, thinly sliced
  • ½ serrano chile, very thinly sliced
  • 2 teaspoons fresh lime juice
  • Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

Ingredient Info

  • Often labeled “concentrate cooking tamarind” or “paste,” tamarind concentrate can be found at Asian markets and online.

RECIPE PREPARATION

Ribs

  • Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of the chiles, and ¼ 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, 1½–2 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 ⅓ 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 1–1½ cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to the surface. Pour off oil into a small bowl; set aside.

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

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.

Recipe by Harneet Baweja And Nirmal Save
https://www.bonappetit.com/recipe/nagaland-house-ribs-with-tamarind-glaze
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