Author: story of a kitchen (hardly adapted from Food & Wine magazine, 2008)
Recipe type: meat
Ingredients
2 racks baby back ribs (5¼ pounds)
Kosher salt and freshly ground black pepper
½ cup clover or other mild honey (I used sage)
¼ cup ketchup
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
1 tablespoon tamarind pulp (remove seeds if present) *
2 garlic cloves, coarsely chopped
1 teaspoon Asian chile paste, such as sambal oelek
Instructions
Preheat the oven to 275 degrees F.** Line a rimmed baking sheet with foil. Put the ribs on the baking sheet and season on both sides with salt and black pepper. Bake the ribs, meaty side up, for 2½ hours, or until tender.
Meanwhile, in a food processor, blend the honey, ketchup, soy sauce, ginger, tamarind, garlic and chile paste until smooth.
Increase the oven temperature to 450 degrees F. Drain the fat from the baking sheet. Brush the ribs with the barbecue sauce. Roast the ribs, bony side up, for 10 minutes, until richly browned. Turn the ribs over, brush with more sauce and roast for 5 minutes, until browned. Brush the ribs with the remaining barbecue sauce and roast for 5 minutes longer, until deeply browned and glossy. Transfer to a cutting board and let stand for 5 minutes. Cut the racks into ribs and serve.
Notes
* If you do not have tamarind, try pomegranate molasses instead. Anything that is sour and sticky works well.
** Alternatively, you could use a grill set at a low heat. I haven't tried it, but I suspect it would work well and you'd get a great smoky flavor on the meat.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/pork-ribs/