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Baby Back Ribs with Tamarind Glaze

['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', '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)']

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.
Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

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