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Sticky tamarind baby back ribs from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 36) by Melissa Clark

  • shallots
  • soy sauce
  • fresh ginger
  • honey
  • limes
  • oranges
  • whole star anise
  • tamarind paste
  • baby back pork ribs

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Notes about this recipe

  • Veronik on July 24, 2018

    We wanted to finish these on charcoal, so reduced the cooking time to 20 minutes so as to have the ribs spend more time on the grill. The recipe calls for broiling the ribs for 1-3 minutes, but I didn't think that would be enough time for the smoke to make a difference to the flavour. In the end, 20 minutes in the IP and 20 minutes on the grill was just right, but I will marinate the meat next time, and possibly add some brown sugar to the sauce.

  • VeryVigario on July 22, 2018

    i tried this on pork boneless ribs- I wish I had added brown sugar to the sauce, it wasn't sweet enough. Also, I can't comment on the cooking time with bone-in ribs, but mine were overcooked.

  • LDGourmet on April 30, 2018

    I was disappointed in this recipe .While I love this book, it's really bad form to have your COVER photo be so misleading. I also found this recipe to be off. Not red, sticky looking glazed perfection. Bitter, greasy black. Like the other reviewer here, I had to tweak the sauce (recipe says "you may need to add more honey" - then put more honey in the recipe!) and yes they were swimming in oil and bitter. I like sour, tamarind should be a note in a balanced sauce this was not. Bad form to have the cover recipe be so disappointing. I'll still recommend this book for other things but really, looks bad and would make me shy away from buying another from this team. Also, if I'm going to use a pan, rack, broiler anyway, the IP saves minimal if any time.

  • babyfork on February 12, 2018

    This was a pretty good recipe that needs some tweaking. The 32 minute time for pressure cooking was too long. The ribs were falling off the bone. I refrigerated the ribs and liquid after pressure cooking (separately). Removed fat from the sauce the next day. It was somewhat sour and bitter so I added 1 tbs Worcestershire, 1/4 cup ketchup, 1/4 molasses, 1/2 cup Dr Pepper and 1/4 cup honey and reduced until thick.

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