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PREP: 15 Minutes COOK: 2.5 Hours

Serves 2-3

Difficulty: Intermediate
Making ribs at home has never been easier- or tastier! A quick simmer cuts down on grilling time, while the glaze gives it a delicious sticky-sweet finish. The tamarind adds a pleasant tartness balanced by the sweetness of the honey and a slight kick of heat from the chili- it's the perfect combination.
  • 1 pack Maui Nui Denver Ribs
  • 2 garlic cloves, left whole and smashed
  • 2.5 cups of water
  • 1 tsp sea salt or kosher
  • 1 tbsp rice vinegar
  • 1/2 cup shoyu (soy sauce)
  • 1/2 tsp whole black peppercorn
  • 1 shallot, cut in quarters
  • 1” piece ginger, cut in half and slightly smashed
  • 2 scallions (white part only)
  • avocado oil (any neutral oil works)
  • Tamarind Honey Glaze (see recipe below)
Step 1:

Trim excess fat from the meat side and remove silver skin membrane from the bone side of ribs. 

Step 2:

To a large pot, add Denver Ribs, water, garlic, ginger, salt, rice vinegar, shoyu, black peppercorn, shallot, and scallion. Set heat to medium and bring to a low boil. 

Step 3:

Turn heat to low, cover with a lid, and cook for about 40 minutes, or until the ribs are slightly soft but not falling off the bone.

Step 4:

Prepare Honey Tamarind Glaze.

Step 5:

Remove ribs from the pot and preheat the grill.

Step 7:

Lightly coat ribs with oil and place directly on grill meat side down for 1-2 minutes then flip over and begin basting with sauce. Be cautious of flare-ups.

Step 7:

Flip ribs and baste until fully coated with sauce and slightly charred on both sides, about 12-15 minutes. 

Step 8:

Then remove and let rest for at least 5 minutes.

Honey Tamarind Glaze :
  • 2 tbsp tamarind paste
  • 3- 3.5 tbsp honey
  • 1/3 cup juice from an orange 
  • 1 tbsp rice wine vinegar 
  • 2 tbsp oyster sauce
  • 1 tsp freshly grated ginger
  • 1 tsp red chili flakes
  • 1/4 tsp salt
Step 1:

Add all ingredients to a small pot and set over medium-low heat. Using a spoon, mix until ingredients are well incorporated while bringing to a gentle boil.

Step 2:

Cook until sauce has slightly thickened and glossy, often stirring, for about 12-15 minutes. Adjust heat to low if necessary, and keep a close eye to avoid burning. Then remove from heat and set aside.

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