Pressure cooker sticky tamarind baby back ribs from A Good Appetite at The New York Times by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for safflower oil.

  • mzgourmand on July 06, 2021

    You definitely need to broil the ribs at the end to have them develop that caramelized surface. Recipe is good, but times bit off (as per comments on NYT website as well). I would reduce instant pot time to 25 minutes next time, at least with baby back ribs. Reducing the sauce made a gorgeous and delicious glaze but took longer than 15 minutes. I added a little more honey - may 1 TBS - but did not find the recipe sour-tasting as many others thought. Tamarind does come in different forms and concentrates, and I used a Thai tamarind concentrate that was tamarind but had been thinned to a sauce-like consistency already.

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