© Jody Horton
Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce
- ACTIVE: 1 HR
- TOTAL TIME:
- SERVINGS: 8
- Six 12-ounce bottles lager
- 3 racks baby back ribs (3 1/2 pounds), each rack cut in half
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 large onion, coarsely chopped sauce
- 1/4 cup rendered bacon fat
- 1 medium onion, coarsely chopped
- 5 large garlic cloves, coarsely chopped
- 1/4 cup finely chopped fresh ginger
- 1 cup fresh orange juice
- 1 cup ketchup
- 3/4 cup cider vinegar
- 3/4 cup light brown sugar
- 1/2 cup strong-brewed coffee
- 1/2 cup sambal oelek or other Asian chile sauce
- 1/2 cup unsulfured molasses
- 1/2 cup tamarind concentrate (see Note)
- 1/2 cup Dijon mustard
- 1/2 cup Worcestershire sauce
- Kosher salt and freshly ground pepper
- Vegetable oil, for brushing
- In a large pot, combine the lager, baby back ribs, carrots, celery and onion and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours. Transfer the ribs to a work surface and let cool. Cut in between the ribs at 2-rib intervals.
- In a large saucepan, heat the bacon fat. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and ginger and cook for 5 minutes longer. Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard and Worcestershire sauce and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor.
- Light a grill. Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes. Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer. Serve the ribs with extra sauce for dipping.
Make AheadThe cooked ribs can be refrigerated in their braising liquid overnight and reheated gently before grilling. The sauce can be refrigerated for up to 1 week.
NotesTamarind concentrate is available at Asian markets and at specialty food stores.
Beer: Fruity, rich Belgian-style pale ale: 2010 Goose Island Matilda.
Wine: Earthy, berry-inflected Monastrell.