Baby Back Ribs with Tamarind Glaze

Ingredients for Baby Back Ribs with Tamarind Glaze

• 2 racks baby back pork ribs (3 1/2–1.8kg total), halved crosswise

• 140g ginger, peeled, chopped

• 1 orange wedge (about 1/8 of orange)

• 5 star anise pods

• 600ml unfiltered apple juice

• 1 cucharada de sal kosher Diamond Crystal o 2 cucharaditas de sal kosher Morton

• 6 habanero chillies, halved lengthwise, seeds removed if desired, divided

• 50g plus 1/3 (lightly packed) light brown sugar

• 120 ml de kétchup

• 80ml de vinagre de sidra de manzana

• 60ml tamarind concentrate

• 3 tablespoons honey

• Aceite vegetal (para parrilla)

• Sal kosher

• 1 Persian cucumber, thinly sliced

• 1/2 cebolla roja pequeña, finamente rebanada

• 1/2 serrano chilli, very thinly sliced

• 2 cucharaditas de jugo de lima fresco

• Micro coriander and/or coriander sprigs and lime wedges (for serving)

Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chillies, and 60ml 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 chillies 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 80ml brown sugar, and reserved chopped chillies to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 240 to 350ml ), 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, chilli, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro coriander. Serve with lime wedges.

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.