Tamarind is an ingredient used in cuisines around the world. If you've even enjoyed a sweet Indian chutney or had pad thai, then you've already eaten this popular fruit. And when you hear the word "fruit," you might expect something that looks like a peach and tastes sweet. But tamarind actually looks like a pod with a sticky, tart pulp inside. The flesh can get very sour and is intensely flavorful, so a little goes along way in recipes. Use Food & Wine's guide to make our favorite dishes using tamarind.

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Honey-Tamarind Baby Back Ribs
Rating: Unrated 2400
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.