Spicy Tamarind Pork Ribs With Scallions and Peanuts

By Yewande Komolafe

Updated Sept. 29, 2020

Spicy Tamarind Pork Ribs With Scallions and Peanuts
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
2¾ hours
Rating
4(411)
Comments
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This recipe balances richness with a tart sweetness, and features a two-part approach to cooking the meat that yields complex flavor. Pork spare ribs are marinated, covered and baked until just tender. They’re then brushed with a glaze made with an invigorating combination of tamarind, ginger, nutmeg and scotch bonnet chile. You can finish the ribs in a hot oven or on the grill; the glaze caramelizes nicely either way. They are delightful as a finger food or as a main dish with practically any accompaniment, like this cool cucumber salad.

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Ingredients

Yield:6 to 8 servings
  • 2racks baby back or spare ribs (about 2½ pounds each)
  • 1cup dark brown sugar
  • 2teaspoons garlic powder
  • 1teaspoon ground cayenne
  • 1teaspoon black pepper
  • 1tablespoon kosher salt, plus more to taste
  • ½cup store-bought tamarind concentrate or purée
  • 1scotch bonnet chile, stemmed and chopped, or 2 tablespoons sambal oelek or other chile paste
  • 2tablespoons honey
  • 2tablespoons grated ginger
  • ¼teaspoon ground nutmeg
  • 1tablespoon lime zest (from about 2 limes)
  • ½cup thinly sliced scallions
  • ¼cup peanuts, crushed (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

924 calories; 69 grams fat; 22 grams saturated fat; 1 gram trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 46 grams protein; 778 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.

  2. Step 2

    In a small bowl, combine ½ cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2½ hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.

  3. Step 3

    While the ribs bake, add the remaining ½ cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.

  4. Step 4

    Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.

  5. Step 5

    Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.

  6. Step 6

    Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.

Tip
  • The glaze can be made and refrigerated up to a week in advance. The ribs can be cooked up to 3 days in advance. Allow to cool completely, wrap tightly in foil or plastic and store refrigerated.

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Ratings

4 out of 5
411 user ratings
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Comments

Edith

It makes a big difference to the "tang" factor if you use tamarind puree versus tamarind concentrate. If you are using concentrate you need to dilute it 1.5 - 2 times with water. So for this recipe I would use 2 TBL tamarind concentrate, plus 6 TBL water to equal the 1/2 cup needed. Tamarind pairs really well with cold mango (chopped with culantro & some lime zest, and served over hot rice).

Membrane

I suggest to remove the membrane on the underside of the ribs in order for the flavors to penetrate the meat better. In order to do so get a butter knife under the membrane, pull up, grab a paper towel to get a firmer grip to strip the membrane off.

GardenGazer

I like this recipe but I think I'll try it with wings.

Ame

I used this recipe with ribs from a wild pig that I was looking for a sauce to go well with. Instead of using the chilli things mentioned I used chilli flakes which worked well but I'd adjust the amount next time. It was a brilliant recipe!! Absolutely delicious!

Hannah

Delicious! I used my grandparent’s proprietary spice rub and let the ribs marinate in that for 2 hours. Then I left them in the oven at 300 degrees for a little over 3 hours. The tamarind sauce is delicious! I served these with coconut rice. My guests preferred these over the smoked ribs that we had as well!

Rick

Intensely flavored -- and don't do what someone suggests and dilute the tamarind concentrate! (Except perhaps with sambal oelek.) Fruity/spicy/sweet, perhaps a little too sweet. Next time I'll cut back a bit on the sugar, or follow another reader's lead and add some sherry.

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