Baby Back Ribs with Tamarind Glaze

Name: Baby Back Ribs with Tamarind Glaze
Yield: 4 servings
Ingredients: 1 2 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise; 1 5 ounces ginger, peeled, chopped; 1 1 orange wedge (about 1/8 of orange); 1 5 star anise pods; 1 2 1/2 cups unfiltered apple juice; 1 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt; 1 6 habanero chiles, halved lengthwise, seeds removed if desired, divided; 1 1/4 cup plus 1/3 (lightly packed) light brown sugar; 1 1/2 cup ketchup; 1 1/3 cup apple cider vinegar; 1 1/4 cup tamarind concentrate; 1 3 tablespoons honey; 1 Vegetable oil (for grill); 1 Kosher salt; 1 1 Persian cucumber, thinly sliced; 1 1/2 small red onion, thinly sliced; 1 1/2 serrano chile, very thinly sliced; 1 2 teaspoons fresh lime juice; 1 Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

From the kitchen of Carly

Braised baby back ribs swimming in ginger, star anise, and habanero until fork-tender, then glazed with a tangy tamarind sauce that's sweet, spicy, and deeply savory. The kind of ribs that fall apart without trying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise
15 ounces ginger, peeled, chopped
11 orange wedge (about 1/8 of orange)
15 star anise pods
12 1/2 cups unfiltered apple juice
11 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
16 habanero chiles, halved lengthwise, seeds removed if desired, divided
11/4 cup plus 1/3 (lightly packed) light brown sugar
11/2 cup ketchup
11/3 cup apple cider vinegar
11/4 cup tamarind concentrate
13 tablespoons honey
1Vegetable oil (for grill)
1Kosher salt
11 Persian cucumber, thinly sliced
11/2 small red onion, thinly sliced
11/2 serrano chile, very thinly sliced
12 teaspoons fresh lime juice
1Micro cilantro and/or cilantro sprigs and lime wedges (for serving)

Instructions

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.
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.