Set a rack on a rimmed baking sheet. Put the pork chops on the rack and brush with ¼ cup barbecue sauce. Roast until the pork is lightly browned and about halfway cooked through, 10 to 12 minutes.

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This is not a last-minute dish. The chops need to sit in the brine for 24 hours. However, the grill time is short, as is a brief stop in the oven.

Whisk in tamarind paste and mix until diluted. Mix in BBQ sauce and keep warm. 4. Preheat oven to 325 °F degrees. Bake ribs until tender, about 2 hours. 5. Increase temperature to 400 °F.