TAMARIND AND HONEY STICKY RIBS

Hands-on time: 15 minutes Total time: 4 hours Makes: 4 to 6 servings

The tartness of the tamarind tempers the sweetness of honey in these fall-off-the-bone ribs. Serve with a side of creamy potato salad—and make sure you have plenty of napkins on hand!

2.5 kg pork back ribs (about 2 large racks)

4 tsp five-spice powder 1 tsp each salt and cracked black peppercorns

½ cup liquid honey ¼ cup jarred barbecue sauce 2 tbsp tamarind pulp (approx) 2 tbsp soy sauce 3 tbsp chopped fresh chives (optional)

Remove membrane from underside of ribs, if attached. Place each rack, meat side up, on large piece of heavy-duty foil. Stir together five-spice powder, salt and pepper; rub all over ribs. Cover each with another piece of foil; fold and seal edges to form packet. Bake on rimmed baking sheet in 275°F oven until tender, about 3 hours. Meanwhile, in blender, purée together honey, barbecue sauce, ¼ cup water, tamarind pulp and soy sauce. Add up to 1 tbsp more tamarind pulp, if you like. Remove ribs from oven; drain fat from packets. Brush top of ribs with one-third of the sauce. Bake, uncovered, in 450°F oven until bubbly and browned, 10 to 15 minutes. Turn; brush with half of the remaining sauce. Bake for 10 minutes. Transfer ribs to cutting board; let rest for 5 minutes. Cut into smaller portions. In large bowl, toss together ribs, remaining sauce and chives (if using) until lightly coated. Serve warm. PER EACH OF 6 SERVINGS: about 532 cal, 42 g pro, 27 g total fat (6 g sat. fat), 30 g carb (1 g dietary fibre, 28 g sugar), 169 mg chol, 993 mg sodium, 670 mg potassium. % RDI: 9% calcium, 23% iron, 1% vit A, 2% vit C, 5% folate. Tamarind pulp comes from the pod of a tamarind tree, native to Africa. Buy it in blocks in Asian or Indian grocery stores or specialty food shops.