Honey-Tamarind Baby Back Ribs
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. More Barbecued Ribs Recipes
Recipe Summary test
Variation: Grill the ribs over moderately low heat, turning and brushing frequently with the sauce, until cooked through.
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.