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Tamarind Glazed Baby Back Ribs Recipe

Tamarind Glazed Baby Back Ribs

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Average Rating:

Total Reviews: 30

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  • on April 13, 2013

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    Excellent flavor and color. Some of the best ribs I have ever made or, eaten with the exception of a local rib joint where the Cordon Bleu trained chef smokes his for hours and hours in his huge smoker. His do not need a sauce or glaze. Ingrid's are sticky good and this recipe is a keeper for me until I buy a big-boy smoker of my own!

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  • on September 03, 2010

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    We are SOO lucky to have this lady here sharing her talents!! TY Ingrid!

    These are perrrfect. Rock on..

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  • on August 17, 2010

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    Cambodian style ribs


    Ribs and marinade:
    ? 2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
    ? 1/4 cup chopped peeled fresh ginger
    ? 6 garlic cloves, chopped
    ? 1 tablespoon sugar
    ? 1 tablespoon coarse kosher salt
    ? 1 tablespoon freshly ground black pepper
    ? 2 tablespoons honey
    ? 2 tablespoons soy sauce
    ? 2 tablespoons fish sauce

    Basting Sauce:
    ? 3teaspoons coarse kosher salt, divided
    ? 3 teaspoons ground white pepper, divided
    ? 1 large lime
    ? Nonstick vegetable oil spray

    Preparation
    For ribs and marinade:
    Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section. Place ribs on large rimmed baking sheet.
    Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section. Cover with plastic wrap and refrigerate at least 4 hours.
    For basting sauce: Use at the very end, last 3-4 minutes on the grill!
    Place 2 teaspoon coarse salt and 2 teaspoon ground white pepper in a bowl, then squeeze 1 lime into the bowl.
    Spray grill rack with nonstick spray. Prepare barbecue (medium heat. Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side. Baste both sides of the ribs for the final 3-4 minutes.

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  • on June 23, 2009

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    The first bite was a shock since we are used to more traditional baby back ribs but after re-adjusting our taste buds found this to be a great recipe. Grilled the ribs instead of using the oven. A dinner guest agreed with us on the recipe and they were also fantastic the next day after being nuked. Those who didn't like this recipe the first time should try it again. We really don't understand the criticism of Ingrid. We have saved more of her recipes to our computer than any other chef on the FN.

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  • on December 09, 2008

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    I love this rib recipe from Ingrid Hoffman. I have served them to my Latino & Venezualan guests and they rave about them. My husband is Mexican and they are one of his favorites. It was a little hard to find the tamarind paste, but I found a good brand at a Mediterranean store. And instead of Aji Panca, which I couldn't find, I roasted a pablano, like Ingrid suggestd. It worked perfectly! Thank you, Ingrid and keep on giving us great Latino recipes!

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  • on November 04, 2007

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    I made this for my friends and they loved it. It was not hard to do,but it seemed liked to them that I did some thing special for them and I did thanks to you

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  • on October 27, 2007

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    FN has two really good chefs from the " Next New chef " competition, Guy and Amy,where did they find this looser? What a waste of time when someone that really has talent could be on.Let Ingrid go back to whatever she was trying to do !!!!

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  • on October 27, 2007

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    These were some of the best ribs we have ever made. The tamarind was a great addition to this recipe. Awesome.

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  • on October 27, 2007

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    I think they came to be awesome ribs!!...as for you Tania and the rest of ignorants that like to criticize, have you ever stop to think that the show is not based on race and looks of the host...but about the process of making a good meal, if you can do it better may be you sholud all have your own show. And besides the recepies come out great is probably your sorry cooking skills that deserves that lonely star...!!!

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  • on October 25, 2007

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    The children's hour (Cartoons are broadcasted early mornings especially on Saturdays. I suggest all those that are being disrespectful to the host (Ingrid of this show should tune in to those shows instead and leave FN to adult viewing. Why are those disrespectul so called cooks into the host's hair? I never seen such disrespectul comments on Rachel Ray's receipe reviews and her hair is always down and dangling in her face. After all, the host (Ingrid is not in your home preparing food for you to eat, she is just teaching us how to prepare food her way, which is a modern take on Latin food.The negativity need to stop and all those that are doing it should get a life. I tried Ingrid's receipes many times and loved every one of them. These
    ribs are outstanding. Ingrid...you go girl!

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