Sticky Tamarind-Glazed Pork Ribs with Citrus & Spice

If you’re looking for a pork ribs recipe that hits every note.

Sweet, tangy, spicy, and sticky look no further. These Sticky Tamarind-Glazed Pork Ribs with Citrus & Spice are your ticket to an unforgettable backyard feast or cozy weekend dinner. The tamarind adds that irresistible sour punch, while orange and warm spices round out the flavor for a perfectly balanced bite

Ingredients

For the Ribs:

• 2 racks pork ribs (about 3–4 lbs)
• 1 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp garlic powder

For the Tamarind Glaze:

• 1 cup water
• ½ cup tamarind paste
• ¼ cup honey
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp rice vinegar (or apple cider vinegar)
• Juice and zest of 1 orange
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tsp chili flakes (adjust to taste)

Instructions

Step 1: Prepare the Ribs

1. Remove the membrane from the back of the ribs (this helps the seasoning penetrate and improves texture).
2. Pat the ribs dry, rub with olive oil, and coat evenly with salt, pepper, coriander, paprika, and garlic powder.
3. Wrap the ribs in foil and bake at 300°F (150°C) for 2.5 to 3 hours until tender.

Step 2: Make the Tamarind Glaze

While the ribs are in the oven, prepare the glaze:

1. In a saucepan, combine water, tamarind paste, honey, brown sugar, soy sauce, vinegar, orange juice and zest, ginger, garlic, and chili flakes.
2. Bring to a simmer over medium heat and cook for 10–15 minutes, stirring occasionally, until thickened and glossy. The glaze should coat the back of a spoon.

Step 3: Glaze & Finish

1. Remove ribs from the oven, carefully unwrap them, and discard any juices.
2. Generously brush the tamarind glaze over the ribs.
3. Finish under the broiler for 4–6 minutes or grill on high heat until charred and caramelized. Brush with additional glaze during cooking for more flavor.

Tips for Best Results

• Tamarind paste can be found in the international aisle or online. If it’s too tangy, balance with a touch more honey.
• Use fresh orange juice for the brightest flavor.
• Don’t skip the broiling step—that caramelized glaze is what dreams are made of!

Serving Suggestions

Serve these ribs hot with a side of jasmine rice, grilled corn, or a crisp cabbage slaw. Add lime wedges for an extra citrus kick, and sprinkle chopped cilantro or green onions on top for color and freshness.

Why You’ll Love This Recipe

• Bold flavors from East and West collide: tamarind, citrus, spice, and smoke.
• Tender ribs fall off the bone thanks to slow roasting.
• Crowd-pleaser for BBQs, family dinners, or special weekend meals.
• Make ahead-friendly: Cook the ribs a day before, refrigerate, then glaze and broil before serving.

FAQ: Tamarind-Glazed Pork Ribs

Can I use beef ribs instead of pork?

Yes, but increase the baking time by 30–45 minutes as beef ribs take longer to become tender.

Can I grill the ribs instead of baking?

Absolutely. Use indirect heat and cook the ribs covered on a grill for 2–3 hours, then glaze and char over direct heat.

What can I use instead of tamarind paste?

A mix of lime juice and brown sugar works in a pinch, though it won’t have the same depth. Tamarind concentrate is the best substitute.

Conclusion

These Sticky Tamarind‑Glazed Pork Ribs with Citrus & Spice are a bold, flavorful dish that brings together tender meat, tangy tamarind, sweet citrus, and just the right amount of heat. Perfect for family dinners, weekend gatherings, or whenever you want to impress with minimal effort and maximum flavor.

Looking to add even more smoky goodness to your table? Complement your ribs with crispy, savory bacon made effortlessly in the air fryer. Check out our full guide here: The Best Way to Make Air Fryer Bacon