Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze. Find our favorite brand online here. This recipe is from Gunpowder, an Indian restaurant in London.
Recipe information
Yield
4 servings
Ingredients
Ribs
2
5
1
5
2½
1
6
¼
½
⅓
¼
3
Salad and Assembly
1
½
½
2
Ingredient Info
Need to make a substitution?
Preparation
Ribs
Step 1
Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and ¼ 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, 1½–2 hours. Chop remaining chiles while ribs are cooking and set aside.
Step 2
Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
Step 3
Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining ⅓ 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 1–1½ 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.
Step 4
Do Ahead: Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.
Salad and Assembly
Step 5
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.
Step 6
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.