Pressure Cooker Sticky Tamarind Baby Back Ribs
Dive into a world of irresistible flavor with these Pressure Cooker Sticky Tamarind Baby Back Ribs. Tender, sweet, and tangy, this recipe combines the bold zest of tamarind with a hint of ginger and citrus, creating a dish that dazzles every bite.
Whether you’re hosting a dinner party or simply craving something indulgent, these fall-off-the-bone ribs promise to impress. The quick pressure cooker method ensures perfectly cooked ribs in no time, while the sticky glaze makes them truly unforgettable.
Pair these gingery glazed ribs with your favorite sides or enjoy them solo as a centerpiece. Their rich, aromatic flavor and caramelized finish will leave everyone reaching for seconds.
Pressure Cooker Sticky Tamarind Baby Back Ribs Ingredients
- Baby Back Ribs: The star of the dish, these ribs become tender and juicy, serving as the perfect canvas for the bold tamarind glaze.
- Tamarind Paste: Adds a tangy depth and a unique sweet-and-sour balance to the sticky sauce.
- Honey: Infuses natural sweetness, complementing the tamarind’s tang and caramelizing beautifully under the broiler.
- Fresh Orange Juice: Brightens the sauce with a subtle citrusy undertone, enhancing the tropical flair.
- Ginger and Garlic: Aromatic powerhouses that bring warmth and depth to every bite.
Pressure Cooker Sticky Tamarind Baby Back Ribs
These tender, sweet-and-sour ribs are bursting with bold flavors, thanks to their gingery tamarind glaze. Below, you’ll find helpful recipe tips, complementary serving ideas, and answers to common questions to make this dish even more delightful.
Recipe Tips
- Perfect Sauce Consistency
To achieve a thick, luscious glaze, reduce the sauce thoroughly during the final stage. Stir occasionally and skim off any excess fat. For a slightly sweeter glaze, add an extra drizzle of honey during reduction to balance the tamarind’s tanginess. - Arranging Ribs for Even Cooking
When placing the ribs in the pressure cooker, stand them upright to form concentric circles. This ensures even cooking and maximizes the pressure cooker’s heat distribution, resulting in fall-off-the-bone tenderness. - Broiling for the Ideal Char
The final broiling step is key to achieving caramelized edges and a smoky finish. Watch closely, as ribs can burn quickly under the broiler. Brush on an extra layer of sauce just before serving to enhance the sticky glaze.
What to Serve with Sticky Tamarind Baby Back Ribs
- Coconut Rice
The creamy, slightly sweet flavor of coconut rice pairs perfectly with the tangy and savory ribs, creating a harmonious balance of tropical flavors. - Asian Slaw
A crisp, refreshing slaw with cabbage, carrots, and a sesame-ginger dressing adds crunch and a light contrast to the rich ribs. - Grilled Pineapple Slices
Sweet, caramelized pineapple slices are an excellent side that enhances the tamarind’s fruity notes while providing a smoky complement to the ribs.
Frequently Asked Questions
1. Can I use spare ribs instead of baby back ribs?
Yes, spare ribs work well in this recipe. Adjust the cooking time by reducing it slightly in the pressure cooker or by up to an hour for the slow cooker method.
2. What can I substitute for tamarind paste?
If tamarind paste is unavailable, mix equal parts of lime juice and brown sugar as a substitute. This won’t replicate the exact flavor but will still provide a tangy sweetness.
3. How do I store and reheat leftovers?
Store leftover ribs in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F, covered with foil, to keep them moist.
4. Can I make this recipe ahead of time?
Absolutely! Prepare the ribs and sauce up to the broiling step. Refrigerate them separately, then broil and glaze just before serving for the freshest flavor and texture.
Pressure Cooker Sticky Tamarind Baby Back Ribs
Ingredients
- Baby back ribs 4 to 5 pounds
- Tamarind paste or concentrate ¼ cup
- Fresh orange juice from approximately half an orange (¼ cup)
- Honey ¼ cup, with extra as needed
- Soy sauce 2 tablespoons
- Lime zest finely grated (¼ teaspoon)
- Fresh lime juice 1 tablespoon
- Kosher salt 1 teaspoon, plus additional to taste
- Star anise pod 1
- Neutral oil such as safflower or canola (2 tablespoons)
- Shallots diced (about ⅓ cup or 4 small)
- Fresh ginger grated (1½ teaspoons)
- Garlic finely minced or grated (2 cloves)
Instructions
- Prepare the Ribs
- Divide the ribs into sections of two or three bones each, based on their size. Place the sections in a large bowl, sprinkle with 1 teaspoon of salt, and set aside to allow the seasoning to permeate the meat.
- Create the Sauce
- In a small bowl, whisk together tamarind paste, orange juice, honey, soy sauce, lime zest, lime juice, and the star anise. Set this mixture aside to meld the flavors.
- Sauté Aromatics
- Activate the sauté function on the pressure cooker and heat the neutral oil. Add the diced shallots, cooking until they begin to caramelize, approximately 5 minutes. Incorporate the ginger and garlic, cooking for another minute until aromatic. Stir in the prepared tamarind mixture and bring it to a gentle simmer. Transfer this sauce to the bowl containing the ribs, ensuring they are evenly coated.
- Arrange and Cook
- Position the ribs upright along the outer perimeter of the pressure cooker, forming a circular arrangement with the meat side facing outward. Continue layering the ribs to create concentric circles, pouring any remaining sauce over them. Seal the lid and cook on high pressure for 32 minutes, allowing the pressure to release naturally afterward.
- Broil and Reduce Sauce
- Preheat the broiler. Remove the ribs and place them meat-side down on a rimmed baking sheet. Switch the pressure cooker back to the sauté function, reducing the remaining sauce until thickened, about 15 minutes. Skim off excess fat, adjust the sweetness with additional honey if needed, and brush the sauce generously over the ribs.
- Char and Serve
- Broil the ribs for 1 to 3 minutes on each side, brushing with additional sauce before flipping. Once charred to your liking, serve the ribs immediately, accompanied by any extra sauce on the side.
