I had bought some tamarind for a Thai recipe. It has a very interesting flavor - sweet but sour. When I saw this recipe in the NY Times for ribs and it was in the pressure cooker, I knew I had to give it a try. Tamarind Sticky Ribs (Adapted from the NYT ) 3-4lbs of St. Louis cut ribs (or baby back*) Salt 1/4 c tamarind 1/4 c fresh OJ 1/4 c honey 2T soy sauce 1/4 t lime zest 1T lime juice 1 star anise pod 2T olive oil 4 small shallots, diced 1 1/2 t fresh ginger, grated 2 clove garlic, minced Peel the silverskin off the back of the ribs (grabbing it with a paper towel is helpful). Cut the ribs into 3 rib chunks. Toss with salt. Set aside. Mix together tarmaind, OJ, honey, soy sauce, zest, lime juice, and ansie pod in a small bowl. Set aside. In the pressure cooker heat oil with shallots and a pinch of salt. Heat until softened. Add ginger and garlic and cook until fragrant. Add sauce and heat until bubbly. Dip the ribs in the sauce and then stand the ribs on en...