Tamarind Glazed Baby Back Ribs
2 racks of of pork baby back pork ribs (about 2 pounds) each
Salt and freshly ground pepper
2 aji panca or ancho chiles soaked in hot water
½ cup tamarind paste
3 tablespoons light or dark brown sugar
2 tablespoons Worcestershire sauce
⅓ cup lemon juice from about 1 lemon
½ cup orange juice
4 garlic cloves coarsely chopped
Preheat your oven to 300°F.
Sprinkle the ribs with salt and pepper and place them meaty-side up on an aluminum foil-lined rimmed baking sheet or shallow baking dish. Roast for 30 minutes and then drain off any accumulated fat from the baking sheet. Turn the ribs over and increase the oven temperature to 400°F. Return them to the oven for an additional 30 minutes.
While the ribs cook, make the glaze. Remove the dried chiles from the soaking liquid and discard the stem and seeds. Place the chiles in a blender along with the tamarind paste, brown sugar, Worcestershire sauce, lemon and orange juice and garlic. Purée to make a thick paste, scraping the jar as necessary. Add some of the chile soaking liquid if it seems to thick. Set aside 1/4 of the glaze for serving.
After the ribs have cooked at 400°F for 30 minutes, begin basting them with the glaze every 15 minutes until the ribs are tender, about 1 hour, turning the ribs meaty side up again after 30 minutes. Remove the ribs from the oven, use a clean basting brush to brush them with the reserved glaze and serve.