Ingredients
- 2 racks fresh (not frozen) pork spare ribs
- See Tamarind Molasses BBQ Sauce recipe
- For the slather:
- 3 T tamarind juice concentrate
- 1 T honey
- 1 T apple cider vinegar
- For the rub:
- 3 T light brown sugar
- 3 T fresh ground black pepper
- 2 T kosher salt
- 1 T garlic powder
- 1 T onion powder
- For the mop:
- 1/2 C cola (we used Coke)
- 1/4 C apple cider vinegar
Preparation
- Remove membrane from the back of the ribs
- Rub ribs all over with the slather and remove excess
- Coat wet ribs with dry rub, sprinkling and patting to form crust
- Optional: cover and let sit overnight
- Preheat grill to 225F
- Insert meat thermometer into the thickest section of meat and smoke, bone side down, while applying mop about every hour for 7-8 hours or until internal temp reaches 165F and meat easily falls apart
- Optional: cover ribs with foil after reaching temp and let rest for 20 minutes before serving