Thai Five-Spice Glazed Baby Back Ribs

Remove the membrane from the back of each rib rack by sliding a butter knife under it at one end, gripping with a paper towel, and pulling it off in one piece. This is essential for tender ribs.

Using a mortar and pestle, pound the garlic, cilantro roots, white peppercorns, toasted coriander seeds, and salt into a smooth paste. Mix in the five-spice powder. Massage this paste into both sides of each rib rack, pressing it into the meat. Wrap in plastic and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 300F. Place each rib rack on a large sheet of aluminum foil, meat side up. Wrap tightly in a double layer of foil, crimping the edges to seal.

Place the foil packets on a sheet pan and roast for 2 hours until the meat is very tender and starting to pull away from the bones.

While the ribs roast, make the glaze. Combine the tamarind paste, palm sugar, fish sauce, oyster sauce, soy sauce, honey, sweet chile sauce, garlic, and white pepper in a small saucepan. Simmer over medium-low heat for 5 minutes, stirring until the sugar dissolves and the glaze thickens slightly. It should coat the back of a spoon.

After 2 hours, carefully unwrap the ribs (watch for steam). Increase oven to 425F or turn on the broiler. Brush the meaty side of the ribs generously with the Thai BBQ glaze.

Return the glazed ribs to the oven, uncovered, for 10-15 minutes, brushing with more glaze every 5 minutes until the surface is sticky, caramelized, and deeply bronzed. Watch carefully under the broiler to prevent burning.

Let the ribs rest for 5 minutes, then cut between the bones. Pile onto a platter and serve with sticky rice, fresh herbs, cucumber slices, and extra glaze and sweet chile sauce on the side.