- Dry Rub:
- 1/4 cup light brown sugar
- 3 tablespoons sea salt
- 4 1/2 teaspoons onion powder
- 4 1/2 teaspoons chili powder
- 4 1/2 teaspoons paprika
- 2 teaspoons black pepper
- Sauce:
- 3/4 cup clover honey
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons red plum jam
- 1 tablespoon apple cider vinegar
- 1 tablespoon chili garlic sauce
- 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
- Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
- 3/4 cup tamarind juice, in a spray bottle
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Continue cooking ribs for 1 to 2 hours more over indirect heat, until very tender, spraying with tamarind juice every 20 to 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
- Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining sauce.