Baby Back Ribs with Tamarind Glaze

Ribs:

• 2 racks baby back pork ribs (3 1/2–4 pounds total), halved crosswise
• 5 ounces ginger, peeled, chopped
• 1 orange wedge (about 1/8 of orange)
• 5 star anise pods
• 2 1/2 cups unfiltered apple juice
• 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
• 6 habanero chiles, halved lengthwise, seeds removed if desired, divided
• 1/4 cup plus 1/3 (lightly packed) light brown sugar
• 1/2 cup ketchup
• 1/3 cup apple cider vinegar
• 1/4 cup tamarind concentrate
• 3 tablespoons honey

Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2–2 hours. Chop remaining chiles while ribs are cooking and set aside.

Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.

Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1–1 1/2 cups), 30–45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.

Salad and assembly:

• Vegetable oil (for grill)
• Kosher salt
• 1 Persian cucumber, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 serrano chile, very thinly sliced
• 2 teaspoons fresh lime juice
• Micro cilantro and/or cilantro sprigs and lime wedges (for serving)