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 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt

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

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

• 120ml ketchup

• 80ml apple cider vinegar

• 60 मिलीलीटर इमली का गाढ़ा अर्क

• 3 tablespoons honey

• सब्जी का तेल (ग्रिल के लिए)

• कोशेर नमक

• 1 Persian cucumber, thinly sliced

• 1/2 छोटी लाल प्याज, पतली कटी हुई

• 1/2 सेरानो मिर्च, बहुत पतली कटी हुई

• 2 teaspoons fresh lime juice

• 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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.