- 2 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise
- 5 ounces ginger, peeled, chopped
- 1 orange wedge (about 1/8 of orange)
- 5 star anise pods
- 2 1/2 cups unfiltered apple juice
- 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
- 6 habanero chiles, halved lengthwise, seeds removed if desired, divided
- 1/4 cup plus 1/3 (lightly packed) light brown sugar
- 1/2 cup ketchup
- 1/3 cup apple cider vinegar
- 1/4 cup tamarind concentrate
- 3 tablespoons honey
Salad and assembly:
- Vegetable oil (for grill)
- Kosher salt
- 1 Persian cucumber, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 serrano chile, very thinly sliced
- 2 teaspoons fresh lime juice
- micro cilantro and/or cilantro sprigs and lime wedges (for serving)
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 1/4 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, 1 1/2–2 hours. Chop remaining chiles while ribs are cooking and set aside.
2. Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
3. Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 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 1–1 1/2 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.
Salad and assembly:
1. 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.
2. 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.
1. Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.
2. Often labeled “concentrate cooking tamarind” or “paste,” tamarind concentrate can be found at Asian markets and online.
Amount Per Serving Calories 398Total Fat 34gCarbohydrates 98gFiber 3gProtein 98g