Ingredients:
- 2 racks pork baby back ribs (about 2 pounds each)
- Salt
- Freshly ground black pepper
- 2 aji panca, seeded, ribbed, and soaked in hot water, or 1 fresh poblano pepper, roasted under the broiler on all sides until charred, cooled, skin peeled away, seeded and ribbed
- 1/2 cup tamarind paste
- 2 tablespoons light or dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1/3 cup lemon juice (about 1 lemon)
- 1/2 cup fresh orange juice (about 1/2 orange)
- 4 garlic cloves, roughly chopped