Fire up your smoker for these bold, smoky Tamarind Pork Ribs—an irresistible fusion of sweet, tangy, and savory flavors. This recipe features St. Louis style spare ribs rubbed with Plowboys BBQ Yardbird seasoning and slathered in rich tamarind paste. The ribs are slow-smoked on the Yoder Smokers YS640s Pellet Grill , wrapped with pineapple juice for extra tenderness, and finished with a drizzle of Reida Farm Wildflower Honey for that perfect sticky-sweet bite. Whether you're hosting a backyard barbecue or just craving something unforgettable, these ribs deliver next-level flavor with every smoky, caramelized bite.
Tamarind Pork Ribs
Tom Jackson
Rated 5.0 stars by 1 users
Category
Pork
Cuisine
American
Servings
12
Prep Time
15 minutes
Cook Time
4-5 hours
Calories
320
These Tamarind Pork Ribs are a masterclass in balance—bold BBQ rub meets tangy tamarind and sweet honey, all infused with real wood smoke. Cooked low and slow on the Yoder Smokers YS640s Pellet Grill , they come out tender enough to twist clean off the bone. Finished with a tropical splash of pineapple juice and a honey drizzle, these ribs are a guaranteed crowd-pleaser that bring something new to the backyard BBQ table.
Ingredients
- 1 rack pork spare ribs, St. Louis Style
- 6 tbsp tamarind paste, divided
-
Plowboys BBQ Yardbird Rub
- 1/2 cup pineapple juice
-
1/4 cup Reida Farm Wildflower Honey
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF.
Trim off the extra skirt meat from the bone side of the ribs, remove the membrane using a paper towel for grip, and round off the rack by trimming any thin or uneven ends to avoid outside bones and promote even cooking.
- Slather the ribs with one quarter cup tamarind paste, then season with Plowboys BBQ Yardbird Rub.
- Transfer to the smoker and cook until a bark is formed and they’re reddish-brown in color, two and half to three hours.
- Remove the ribs from the grill and place on top of two sheets of foil, large enough to enclose the ribs.
- Mix two tablespoons of tamarind paste with the pineapple juice, then pour over the ribs and wrap tight in the foil.
- Cook until tender, another one and a half to two hours. The ribs should be flexible in the foil pack, and when you open the the foil the meat should twist free from the bone when maneuvered.
- Remove the ribs from the grill and immediately drizzle with the honey, then let rest for about 20 minutes before slicing.
Recipe Note
Other Recipes You Might Enjoy:
Behind the Flavor: The Story of Plowboys Barbeque
Plowboys Barbeque started as a competition team in 2001, founded by Todd Johns and Randy Hinck, who named themselves the Pork Pullin Plowboys. Their dedication to Kansas City-style ‘cue quickly paid off—by 2007, they’d earned Grand Champion status and launched their now-iconic Yardbird Rub, a perfectly balanced seasoning that helped them take 1st Place in pork at both the Great American BBQ Contest and the prestigious American Royal Invitational.
What began on the competition circuit evolved into a restaurant concept in 2013, with the first Plowboys Barbeque location opening in Blue Springs, Missouri. Their expansion into downtown Kansas City and even Arrowhead Stadium cemented the brand as a BBQ staple both in homes and stadiums.
Want to bring competition-quality flavor to your backyard?
Explore our full line of
Plowboys BBQ rubs and sauces
and taste what the judges raved about.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 320
- Carbs
- 14 grams
- 5%
- Fiber
- 1 grams
- 3.6%
- Sugar
- 11 grams
- 22%
- Protein
- 22 grams
- 44%
- Fat
- 20 grams
- 22%
- Saturated Fat
- 7 grams
- 35%
- Sodium
- 520 milligrams
- 22%
- Cholesterol
- 80 milligrams
- 26%
