Serves 4-6


For spice rub
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. sugar
  • 1 Tbsp. ancho chili powder
  • 1 tsp. Mexican cinnamon
  • 1 tsp. garlic powder
  • 1 tsp. ground black pepper

  • For glaze
  • 1 Tbsp. olive oil
  • 1 white onion, finely chopped
  • 1 Tbsp. ginger, chopped
  • 1 stalk lemongrass, roughly chopped
  • 2 garlic cloves, finely minced
  • 1 jalapeño, finely minced
  • 1 Tbsp. honey
  • 1 quart chicken stock
  • 1 (4- to 6-ounce) package tamarind pulp

  • one rack St. Louis-style pork ribs, brisket bone and skirt removed
  • kosher salt for seasoning
  • salt and pepper to taste

  • Directions

    Active time: 1 hour 30 minutes
    Total time: 3 hours 30 minutes

    In a medium bowl, combine cumin, coriander, sugar, ancho chili powder, Mexican cinnamon, garlic powder, and ground black pepper and mix well. On a baking sheet, season pork ribs on both sides with kosher salt, then rub spice mixture on both sides, coating evenly. Cover and place in refrigerator for at least two hours (preferably overnight).

    In a 2- to 3-quart saucepan, heat olive oil over medium-high until it begins to smoke. Add white onion, ginger, lemongrass, garlic and jalapeño. Cook until onion becomes translucent, about 7 minutes. Add honey, chicken stock, and tamarind pulp. Simmer over low heat for 20 minutes, then puree in a blender until smooth. Season with salt and pepper to taste and strain. Set aside.

    Set grill to high heat. Baste one side of ribs with tamarind glaze, place on grill (basted side down), and cook 5 minutes. Baste exposed side, then flip over and cook another 5 minutes. Turn heat down to medium- low (or move ribs to top rack) and repeat two more times, until a crust forms and meat is tender, a total of 20 minutes. Remove ribs from grill, wrap in foil, and let sit for 15 minutes. Cut between each bone and serve on a large platter with Jicama and Pineapple Slaw and a bowl of the remaining tamarind sauce on the side.

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