Happy birthday, America! What better way to celebrate such a great occasion than with some true American food? Ribs! Whether you’re hosting a July 4th (holiday weekend) cookout or tailgating at this weekend’s Coke Zero Sugar 400 at Daytona International Speedway, this must-try recipe is sure to impress your friends and guests. And it’s easily made by cooks of all skill levels and grilling experience—your smoker is going to do almost all of the work for you.
When it comes to tailgates and backyard barbecues, ribs are a go-to for us here at Hungry Fan. And when it comes to ribs, we really like using Smithfield Extra Tender St. Louis Style Pork Spareribs because they’re high-quality, hand-trimmed and made from 100% fresh pork. So we teamed up with the good folks at Smithfield to bring you this recipe and some extra goodies…like the chance to win a $500 Walmart gift card as part of their Get Grilling Sweepstakes! (This recipe is #TeamSlow all the way).
Find out more about how you can win or get some additional cooking tips for your holiday or NASCAR barbecue here. And pick up the ribs you need for this recipe at your neighborhood Walmart.
- 1 package Smithfield Extra Tender St. Louis Style Pork Spareribs
- 3 cups no-pulp orange juice
- 6 oz tomato paste
- 4 oz tamarind pods
- ½ cup Worcestershire sauce
- 1 tbsp ginger powder
- 1.5 tsp chili powder
- 1 tsp red chili flakes
- 2 tsp garlic powder
- ½ cup packed dark brown sugar
- 4 tbsp apple cider vinegar
- Kosher salt and black pepper, to taste
PRO TIP: Similar to cooking steak or even Thanksgiving turkey, it’s super important to let your rack of ribs rest before you carve and serve them, Why? By letting the ribs sit, you’re allowing for the heat to even out and the ribs’ natural juices to reabsorb back into the meat.
- Break open the tamarind shells and place the inner pods in the orange juice in a saucepan. Bring up to a boil and let cook for 10 minutes, before lowering the heat and simmering for another 5 minutes. Remove from heat.
- Strain the tamarind-orange juice mixture back into the saucepan, pressing the tamarind pulp through the strainer to get as much pulp into the saucepan as possible. Discard the spent tamarind pods.
- Mix the tomato paste, Worcestershire sauce, garlic powder, chili flakes, chili powder, brown sugar and half the cider vinegar into the orange-tamarind juice and simmer until reduced by about half.
- Remove the silver skin from ribs and cover both sides with kosher salt and pepper then smother both sides of the ribs with the orange-tamarind rib sauce. Save the remaining sauce to smother again halfway through the cooking time.
- Mix 1 cup of water and the remaining cider vinegar and use it to fill a spray bottle.
- To cook the ribs, place the glazed rack into your smoker set at 250 degrees F for four hours. Every thirty minutes, spray the ribs with the water/cider mixture until the ribs are done cooking. At the 2-hour mark, smother the ribs with more of the rib sauce.
- Once the ribs are cooked, let sit for 10 minutes before slicing and serving. Enjoy!