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Honey-Tamarind Baby Back Ribs

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(189 people have added this recipe to their favorites.)

Naturally tart tamarind keeps the honey-based barbecue sauce from becoming too sweet for the luscious, slow-cooked ribs. Opt for dark, runny tamarind concentrate instead of tamarind pulp, which needs to be soaked and strained before using; it’s available at Asian markets.

Pairing Suggestion

For these sweet, tangy ribs, a red wine with luscious fruit character, like Grenache, is a good idea. It produces some of its best wines in northeastern Spain, where it is known as Garnacha. Look for the plush 2006 Tres Ojos Garnacha or the raspberry-rich 2007 Bodegas Ateca Garnacha de Fuego.

Honey-Tamarind Baby Back Ribs

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(189 people have added this recipe to their favorites.)
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Honey-Tamarind Baby Back Ribs

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Honey-Tamarind Baby Back Ribs

This is without a doubt the best rib recipe I have come across in a long time! I did a few things differently: dusted the ribs w/ Thai-style Green Curry Spice Blend (Dangold, Inc.) before refrigerating overnight. I also used harissa instead of the sambal oleck (could have used twice the amount for those who love some heat). I roasted a couple of heads of garlic while slow-cooking the ribs; I think that infused a lovely flavor (and made us all really hungry for garlic bread). My mother-in-law said I had outdone myself! Yay! Great way to cook in the New Year. :)

Posted by: mcdonl on January 1, 2010

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It was really tasty! The sweet and tangy taste combined, it's absolutely wonderful!

Posted by: sewapel on December 17, 2009

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Nice, easy recipe for company since the only thing to be done at the last minute is basting. I used only half the sauce -- it is very sweet for my taste, but used in moderation, it caramelized well and the tang and spice came through.

Posted by: daveybb on September 7, 2009

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