Sticky Tamarind Glazed Ribs

Sweet, spicy, smoky, finger-lickin’ good.

Okay, listen. These ribs? They're that girl. Saucy, bold, and a little extra in all the best ways. We’re bringing together smoky Caribbean heat and that deep Vietnamese umami to make the kind of dish that has your friends “just stopping by” for a taste. The glaze is sticky and tangy, the ribs are tender, and the garnish? Extra fresh for balance.

🧄 What You’ll Need

For the Dry Rub:

• 2 racks pork spare ribs (about 4 lbs total)

• 1 tsp fennel seeds

• 1 tsp cumin seeds

• 1 tsp Chinese five-spice powder

• 1 tsp ground allspice

• 2 tbsp brown sugar

• 2 tbsp smoked paprika

• 2 tbsp kosher salt

• 1 Scotch bonnet, finely minced (or sub for bird's eye chili if you're bold)

For the Sticky Tamarind Glaze:

• 2 tbsp tamarind paste

• 2 tbsp fish sauce (Red Boat if you’ve got it!)

• 2 tbsp soy sauce

• 2 tbsp honey

• 2 tbsp brown sugar

• 2 tbsp ketchup (don’t sleep on this — it rounds things out)

• 1 tbsp rice vinegar

• 1 tbsp freshly grated ginger

• 1 tbsp garlic, minced

• 1 tbsp shallot, minced

• 1 tsp chili garlic sauce (like sambal oelek or whatever’s in your fridge)

• Optional but vibey: 1 tbsp Caribbean green seasoning

For Garnish:

• Chopped green onions

• Fresh cilantro

• Sliced red chilies

• Roasted crushed peanuts

• Lime wedges for that zesty finish

 Let’s Cook

Step 1: Rub-a-Dub-Dub

Toast your fennel + cumin seeds until your kitchen smells like you're about to do something impressive (because you are). Grind them up, then mix with the rest of your dry rub ingredients.

Rub this all over the ribs — don’t be shy. Give 'em a little massage. Wrap tightly and let them marinate in the fridge overnight (or at least 6 hours if you’re short on time).

Step 2: Low & Slow

Preheat oven to 275°F. Place your ribs on a foil-lined tray, cover with foil, and bake for 2.5 hours until they’re tender and relaxed, like they just got back from a vacation.

Step 3: Sticky Situation

While the ribs are chillin’, make your glaze. Sauté the shallots, garlic, and ginger in a splash of oil until golden and fragrant. Add everything else and simmer until glossy and thick. Taste. Adjust. Try not to eat it by the spoonful (or do).

Step 4: Glaze & Blaze

Crank the oven to 400°F. Uncover the ribs, brush generously with glaze, and bake uncovered for 10 minutes. Do this 2–3 more times, layering that glaze until things get real sticky.

Finish Strong

Transfer ribs to a serving platter and go off with the garnishes:

• Scallion, cilantro, and chilies for brightness

• Peanuts for crunch

• Lime for a zingy, juicy squeeze

Serve with fluffy jasmine rice or lemongrass-ginger rice if you’re in your chef era. Add a crisp cucumber salad if you need balance (or you just love a good crunch).

Notes:

• These are messy in the best way — perfect for eating with your hands.

• That glaze is straight-up magic. Bottle it, marry it, drizzle it on grilled eggplant or wings.

• Make a double batch if you’re feeding a crowd — people will fight over the last piece.