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 cuillère à soupe de sel kasher Diamond Crystal ou 2 cuillères à café de sel kasher Morton

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

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

• 120ml de ketchup

• 80 ml de vinaigre de cidre de pomme

• 60 ml de concentré de tamarin

• 3 cuillères à soupe de miel

• Huile végétale (pour grillade)

• Sel kasher

• 1 Persian cucumber, thinly sliced

• 1/2 petit oignon rouge, finement tranché

• 1/2 serrano chilli, very thinly sliced

• 2 cuillères à café de jus de citron vert frais

• 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.