Honey-Tamarind Baby Back Ribs
Recipe from
Food & Wine
Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using; it's available at Asian markets.
Servings:
4
Prep Time:
2 hrs 40 mins
Total Time:
3 hrs
Ingredients
-
2racks baby back ribs (5 1/4 pounds)see savings
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Kosher salt and freshly ground black peppersee savings
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1/2 cupclover or other mild honeysee savings
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1/4 cupketchupsee savings
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2 tablespoonssoy saucesee savings
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2 teaspoonsgrated fresh gingersee savings
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1 1/2 teaspoonstamarind concentratesee savings
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2garlic cloves, coarsely choppedsee savings
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1/2 teaspoonAsian chile paste, such as sambal oeleksee savings
Directions
1.
Preheat the oven to 275 degrees. Line a rimmed baking sheet with foil. Put the ribs on the baking sheet and season on both sides with salt and black pepper. Bake the ribs, meaty side up, for 2 1/2 hours, or until tender.
2.
Meanwhile, in a food processor, blend the honey, ketchup, soy sauce, ginger, tamarind, garlic, and chile paste until smooth.
3.
Increase the oven temperature to 450 degrees. Drain the fat from the baking sheet. Brush the ribs with the barbecue sauce. Roast the ribs, bony side up, for 10 minutes, until richly browned. Turn the ribs over, brush with more sauce and roast for 5 minutes, until browned. Brush the ribs with the remaining barbecue sauce and roast for 5 minutes longer, until deeply browned and glossy. Transfer to a cutting board and let stand for 5 minutes. Cut the racks into ribs and serve.
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