Thai-Style Spare Ribs

cooking.nytimes.com

Emily Sunderland

2 racks of baby back ribs, 3 to 4 pounds, halved lengthwise to make 3-inch ribs (ask your butcher to do this)

2 teaspoons kosher salt

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon tamarind paste or hoisin sauce

1 teaspoon toasted sesame oil

2 garlic cloves, minced

2 tablespoons grated ginger

½ teaspoon crushed red pepper

½ teaspoon black pepper

¼ teaspoon cinnamon

Pinch of grated nutmeg

Pinch of cayenne

2 tablespoons Shaoxing cooking wine, mirin or sherry

3 tablespoons chopped garlic chives or scallions, for garnish

3 tablespoons chopped cilantro leaves and tender stems, for garnish

Directions at cooking.nytimes.com

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