BBQ Pork Ribs with Tamarind-Chipotle Glaze

Ingredients

• 4 racks (about 4.54 kg; 10 lb)pork ribs
• 30 ml (2 tablespoons)paprika
• 60 ml (4 tablespoons)brown sugar
• 5 ml (1 teaspoon)freshly ground black pepper
• to tastepink salt
• 240 ml (1 cup)tamarind paste
• 4 pickled chipotles (about 60 ml; 4 tablespoons)pickled chipotles
• 120 ml (½ cup)water

Instructions

1. 1

   Light the grill

   Light a charcoal grill and let the coals burn until they are ready for cooking.

2. 2

   Mix the rub

   Combine the paprika, brown sugar, black pepper and pink salt in a mortar.

3. 3

   Season the ribs

   Rub the mixture over the ribs, using a little on the bone side and a generous amount on top.

4. 4

   Set up indirect heat

   Once the charcoal is lit and no flames are visible, place the ribs on the grill over indirect heat.

5. 5

   Cook the ribs

   Cover the grill and cook for about 1 hour, until a meat thermometer reads 63°C (145°F).

6. 6

   Blend the glaze

   While the ribs cook, process the tamarind paste, pickled chipotles and water in a food processor until smooth.

7. 7

   Glaze and finish

   When the ribs are ready, coat them generously with the glaze. Cover the grill again and cook for a further 5 minutes.

8. 8

   Cut and serve

   Take the ribs off the grill, cut them into portions and serve.

What are BBQ pork ribs?

Barbecue ribs are a familiar American cookout dish, seasoned and cooked on a grill until ready to serve by the bone. This version pairs a sweet, peppery dry rub with a tangy, smoky glaze.

The method keeps the ribs over indirect heat for most of the cooking, then adds the sauce at the end. That gives the glaze a short time on the grill without making it the main seasoning throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1169 calories, 62g protein, 18g carbs, 93g fat.

The ribs provide most of the protein and fat, while brown sugar contributes some of the carbohydrates; the tamarind paste also adds carbohydrate. Pair a serving with salad or grilled vegetables for a fresh contrast, and add a modest starchy side if you want a more filling plate.

Build the dry rub

Paprika: this supplies the rub's warm savoury base and spreads easily over the meat.

Brown sugar: it adds sweetness to balance the pepper and the sharpness of the tamarind glaze.

Pink salt: the recipe leaves its quantity to taste, so season the ribs evenly rather than leaving bare patches.

Make the tamarind-chipotle glaze

Tamarind paste brings a sour, fruity quality, while pickled chipotles add smoky heat and acidity. Blending them with water makes a smoother, more spreadable coating.

Taste the blended glaze before applying it; chipotle heat and tamarind sharpness can vary between products. Keep the mixture smooth so it can coat the ribs evenly.

Manage the charcoal

Indirect heat: set the ribs away from the hottest coals rather than directly above them. This is the key setup in the recipe's hour-long covered cook.

No visible flames: wait until the charcoal is burning without flames before putting the ribs on. Keep the grill covered during the main cooking time, opening it only as needed.

Check the cooking cues

Thermometer: the stated endpoint is 63°C (145°F), measured with a meat thermometer. Check the thickest part of the meat without touching bone.

Glaze finish: once the ribs are cooked to the recipe's stated temperature, coat them well and grill covered for 5 minutes more. This brief final stage warms the sauce and lets it cling to the surface.

Plan the timing

Allow about 1 hour for cooking the ribs and 5 additional minutes after glazing, plus time to light the charcoal and prepare the rub and sauce. The total time is given as 80 minutes.

The glaze can be blended while the ribs are on the grill, as directed, so it is ready for the final cooking stage.

Choose sides for the plate

A crisp green salad or lightly dressed slaw offers a fresh contrast to the rich ribs and sweet-sour glaze. Corn, grilled vegetables or a simple potato side also fit a barbecue meal.

Serve plenty of napkins and offer extra glaze at the table if you have any left.

Recipe notes & tips

• Arrange the ribs over the cooler part of the grill so they are not directly above the coals.
• Use a thermometer to check the reading in the thickest section of meat, away from the bone.
• Blend the glaze until no large pieces of chipotle remain, helping it spread evenly.
• Apply the glaze only for the final 5 minutes of grilling, as the method directs.
• Have a clean board and sharp knife ready for cutting the racks after grilling.

Variations

• Milder glaze: use fewer pickled chipotles and blend them with the same amount of tamarind and water.
• More smoky heat: add another pickled chipotle to the glaze and blend until smooth.
• Extra tang: increase the tamarind paste slightly and adjust the water to keep the glaze spreadable.
• Sweeter rub: add a little more brown sugar to the paprika and pepper before seasoning.
• Individual portions: cut the racks into smaller sections before serving for easier sharing.

Common mistakes to avoid

• Cooking over direct flames: the ribs may scorch; wait for the flames to die down and use indirect heat.
• Uneven seasoning: some bites can taste bland; cover the bone side lightly and the top generously.
• Skipping the thermometer: doneness is harder to judge; check the thickest part of the meat without touching bone.
• Adding glaze too early: it spends longer on the grill than the recipe specifies; brush it on for the final 5 minutes.
• Leaving the glaze coarse: large pieces make coating uneven; process the sauce until smooth.

How to store

Refrigerate leftover ribs in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until hot throughout, covered in a low oven or in a covered pan with a small splash of water to limit drying.

Frequently asked questions