Sticky Tamarind-Glazed Pork Ribs with Citrus & Spice
Tender, fall-off-the-bone pork ribs are slow-braised in a fragrant orange-ginger broth, then glazed with a rich, tangy-sweet tamarind sauce and broiled to sticky perfection. Served with a crisp cucumber-onion salad for brightness, these ribs are an irresistible balance of sweet, spicy, and tangy flavors
Serves: 6
Prep Time: 20 minutes
Cook Time: 6 hours (slow cooker) + 10 minutes (broiling)
Ingredients:
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For the Ribs:
- 4 lb (1.8 kg) pork spareribs, cut into 2-bone portions
- Kosher salt and freshly ground black pepper
- 1 cup (240 ml) fresh orange juice
- Zest of 1 orange
- ¼ cup (60 g) packed golden brown sugar
- 2 tbsp shredded fresh ginger
- 5 star anise pods
- 1 jalapeño, seeded and finely chopped (optional, for heat)
For the Glaze:
- ¾ cup (180 ml) reserved braising liquid (from ribs)
- ⅓ cup (90 g) tamarind paste
- ⅓ cup (75 g) ketchup
- ⅓ cup (80 ml) cider vinegar
- 1 tbsp honey
- 1 tbsp reduced-sodium soy sauce
For the Cucumber Salad:
- ½ English cucumber, very thinly sliced
- ¼ small red onion, very thinly sliced
- ¼ cup (15 g) chopped fresh cilantro
- Juice of ½ lime
- Lime wedges, for serving
Instructions:
1. Slow-Cook the Ribs:
- Season the ribs generously with salt and pepper.
- In a slow cooker, whisk together orange juice, zest, brown sugar, ginger, star anise, and jalapeño until sugar dissolves. Add ribs, turning to coat.
- Cover and cook on low for 6 hours, or until ribs are fork-tender.
2. Prepare the Glaze:
- Preheat the broiler. Transfer ribs to a rimmed baking sheet.
- Strain the cooking liquid into a bowl; skim off excess fat.
- In a saucepan, combine ¾ cup (180 ml) of the braising liquid with tamarind paste, ketchup, vinegar, honey, and soy sauce. Simmer over medium heat, stirring often, until thickened (about 8 minutes).
3. Glaze & Broil:
- Brush ribs generously with the glaze on both sides.
- Broil for 2 minutes per side, until caramelized and sticky.
4. Make the Cucumber Salad:
- Toss cucumber, red onion, cilantro, lime juice, and a pinch of salt.
5. Serve:
- Arrange ribs on a platter, top with cucumber salad, and serve with lime wedges and extra glaze on the side.
Chef’s Notes:
✔ For Extra Crispiness: Broil ribs an extra minute per side for deeper caramelization.
✔ Tamarind Substitute: Use 2 tbsp Worcestershire sauce + 1 tbsp brown sugar if tamarind is unavailable.
✔ Serving Suggestion: Pair with steamed jasmine rice or a cold Asian slaw.