Tender baby back ribs braised and glazed in a sweet and sour tamarind and habanero sauce, served with a fresh cucumber and red onion salad.
Ingredients
- 1.6–1.8 kg Baby back pork ribs
- 140 g Fresh ginger
- 1/8 d’orange Orange wedge (about 1/8 orange)
- 5 pieces Star anise pods
- 590 ml Unfiltered apple juice or cider
- 1 tbsp Salt (Diamond Crystal kosher salt or fine sea salt)
- 6 pieces Habanero peppers
- 125 g Light brown sugar (lightly packed)
- 120 ml Ketchup
- 80 ml Apple cider vinegar
- 60 ml Tamarind concentrate
- 45 ml Honey
- as needed Vegetable oil (for grilling)
- to taste Salt (for seasoning)
- 1 piece Persian cucumber
- 0.5 pieces Small red onion
- 0.5 pieces Serrano pepper
- 2 tsp Fresh lime juice
- to taste Micro cilantro and/or cilantro sprigs
- to taste Lime wedges (for serving)
Method
- Place ribs in a large Dutch oven. Add ginger, orange wedge, star anise, apple cider, salt, half of the habaneros, and half of the light brown sugar. Pour in enough water to cover the meat. Bring to a simmer over medium heat, then reduce heat to maintain a gentle simmer. Cover partially and braise, turning ribs occasionally, until meat is fork-tender and almost falling off the bone, 1 hr 30 min to 2 hr. Meanwhile, finely chop remaining habaneros and set aside.
- Carefully transfer ribs to a baking sheet and let cool. Cut between bones into 2-rib portions.
- Increase heat under Dutch oven to high. Add ketchup, cider vinegar, tamarind concentrate, honey, remaining brown sugar, and reserved chopped habaneros. Cook, stirring often, until glaze coats the back of a spoon (it should reduce to about 1 to 1 1/2 cups / 250 to 375 ml), 30 to 45 minutes. Strain through a fine-mesh sieve into a large measuring cup, discarding solids. Let sit so fat rises to surface, then spoon off fat into a small bowl and set aside.
- Prepare a grill for medium heat and oil the grate. Dip ribs one by one into glaze to coat. Grill, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer to a platter and season with salt. Drizzle with remaining glaze and reserved rendered fat.
- In a bowl, toss thinly sliced cucumber, sliced red onion, thinly sliced serrano pepper, and lime juice. Season with salt. Scatter salad over ribs and garnish with micro cilantro. Serve with lime wedges.
- Ribs can be braised 1 day ahead: let cool in braising liquid, then cover and chill.
Nutrition
Per serving
- Energy
- 465.8 kcal
- Protein
- 24.9 g
- Carbohydrate
- 45.72 g
- Fat
- 21.09 g
- Fibre
- 3.69 g
- Calcium
- 20.62 mg
- Iron
- 0.56 mg
- Magnesium
- 15.65 mg