Spareribs, orange juice, tomato paste, tamarind paste, Worcestershire sauce, ginger powder, chili powder, red chili flakes, garlic powder, dark brown sugar, apple cider vinegar
Barbecue, Latest Recipes, Main Event
Ribs are truly a great American food. So whether you’re kicking off grilling season, tailgating at the big game, or blowing everyone’s minds at a 4th of July bash, 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.
Another thing you’ll love about this rib recipe is the sweet and spicy orange glaze. It’s basically a combination of your essential barbecue sauce ingredients with added orange, tamarind, and ginger. YUM! Talk about a flavor heavyweight.
1 rack St. Louis style spareribs
3 cups no-pulp orange juice
6 ounces tomato paste
4 ounces tamarind pods
½ cup Worcestershire sauce
1 tablespoon ginger powder
1 ½ teaspoon chili powder
1 teaspoon red chili flakes
2 teaspoons garlic powder
½ cup dark brown sugar, packed
4 tablespoons apple cider vinegar
Kosher salt, to taste
Black pepper, to taste
Combine the tamarind paste and 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.
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 half 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 apple cider vinegar. Fill a clean spray bottle with the mixture.
To cook the ribs, place the glazed rack into your smoker set at 250 degrees F for 4 hours. Every 30 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 at least 10 minutes* before slicing and serving. Enjoy!
Pro Tip 1:
Ribs need to rest before serving. 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.
Pro Tip 2:
Ribs can be wrapped in foil, then a kitchen towel, and placed in a cooler to keep them warm if you’re feeding a large crowd and don’t want to put them all out at once.
Pro Tip 3:
Pre cut rib racks into single or double bones before serving to allow guests to better control their portions and avoid waste.