Spicy Tamarind Pork Ribs With Scallions and Peanuts

Spicy Tamarind Pork Ribs With Scallions and Peanuts

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.
  • Total:
  • Serves: 6 persons



  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 1/2 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 2 1/2 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 1/2 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.