Name: Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce
Yield: 8
Ingredients: 6 bottle lager -; 3 rack baby back ribs -; 2 carrots -; 2 celery ribs -; 1 large onion -; 1/4 c. rendered bacon fat -; 1 medium onion -; 5 large cloves garlic -; 1/4 c. finely chopped fresh ginger -; 1 c. fresh orange juice -; 1 c. ketchup -; 3/4 c. cider vinegar -; 3/4 c. light brown sugar -; 1/2 c. strong-brewed coffee -; 1/2 c. sambal oelek or other Asian chile sauce -; 1/2 c. unsulfured molasses -; 1/2 c. tamarind concentrate (see Note) -; 1/2 c. Dijon mustard -; 1/2 c. Worcestershire sauce -; Kosher salt -; Freshly ground pepper -; Vegetable oil -

Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce

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Ingredients for - Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce

1. 6 bottle lager -

2. 3 rack baby back ribs -

3. 2 carrots -

4. 2 celery ribs -

5. 1 large onion -

6. 1/4 c. rendered bacon fat -

7. 1 medium onion -

8. 5 large cloves garlic -

9. 1/4 c. finely chopped fresh ginger -

10. 1 c. fresh orange juice -

11. 1 c. ketchup -

12. 3/4 c. cider vinegar -

13. 3/4 c. light brown sugar -

14. 1/2 c. strong-brewed coffee -

15. 1/2 c. sambal oelek or other Asian chile sauce -

16. 1/2 c. unsulfured molasses -

17. 1/2 c. tamarind concentrate (see Note) -

18. 1/2 c. Dijon mustard -

19. 1/2 c. Worcestershire sauce -

20. Kosher salt -

21. Freshly ground pepper -

22. Vegetable oil -

How to cook deliciously - Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce

1. Stage

In a large pot, combine the lager, baby back ribs, carrots, celery, and onion, and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours. Transfer the ribs to a work surface and let cool. Cut in between the ribs at 2-rib intervals.

2. Stage

In a large saucepan, heat the bacon fat. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and ginger and cook for 5 minutes longer. Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard, and Worcestershire sauce, and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor.

3. Stage

Light a grill. Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes. Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer. Serve the ribs with extra sauce for dipping. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.