Name: Baby Back Ribs With Tamarind Glaze
Yield: 4 servings
Ingredients: 2 racks baby back pork ribs (3½–4 pounds total), halved crosswise; 5 ounces ginger, peeled, chopped; 1 orange wedge (about ⅛ of orange); 5 star anise pods; 2½ cups unfiltered apple juice; 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt; 6 habanero chiles, halved lengthwise, seeds removed if desired, divided; ¼ cup plus ⅓ (lightly packed) light brown sugar; ½ cup ketchup; ⅓ cup apple cider vinegar; ¼ cup tamarind concentrate; 3 tablespoons honey; Vegetable oil (for grill); Kosher salt; 1 Persian cucumber, thinly sliced; ½ small red onion, thinly sliced; ½ serrano chile, very thinly sliced; 2 teaspoons fresh lime juice; Micro cilantro and/or cilantro sprigs and lime wedges (for serving); Often labeled “concentrate cooking tamarind” or “paste,” tamarind concentrate can be found at Asian markets and online.

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Peden + Munk

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 notes