Stormtrooper Spareribs Recipe

Prepare ribs

Preheat smoker or oven to 250°F (121°C). Remove membrane from the back of the spare ribs by sliding a thin spatula under the membrane and pulling it off (use a paper towel for grip). Pat ribs dry with paper towels.

Season ribs

Spread mustard evenly over both sides of the ribs as a binder. In a small bowl, mix kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar. Rub the spice mixture generously and evenly over both sides of the ribs. Let the ribs sit at room temperature for 20–30 minutes while smoker heats (or refrigerate up to overnight, uncovered for a firmer bark).

Smoke or slow-roast

Place ribs bone-side down on the smoker grates and smoke at 225–250°F (107–121°C) for about 3 hours, checking every 45–60 minutes. If using an oven, place ribs on a wire rack set in a rimmed baking sheet and roast at 250°F (121°C) for 3 hours. Maintain steady temperature; add wood chips (apple or hickory) to the smoker for additional flavor if available.

Wrap (optional) for tenderness

After ~3 hours, when the ribs have a dark mahogany color and the rub is set, wrap the ribs tightly in foil with 2 tablespoons of water inside to create steam. Return to smoker or oven for 60–90 minutes more, until meat is tender and pulls back from the bones about 1/4 to 1/2 inch.

Make glaze

While ribs are in the final phase, combine tamarind paste, honey, soy sauce, rice vinegar, chile paste, minced chipotle, smoked paprika, grated ginger, and lime juice in a small saucepan. Add 1–2 tablespoons water to reach a brushable consistency.

Simmer and reduce

Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Let simmer 6–8 minutes until slightly thickened and glossy. Stir in butter off heat to add sheen and mellow flavors. Taste and adjust seasoning with a pinch of salt or additional lime/honey as needed. Keep warm.

Smoke finish (optional)

For an extra smoked note, brush glaze onto a small piece of foil and place it near the smoke source for a minute before glazing ribs, or add a few drops of liquid smoke to the glaze (start with 1/8 tsp).

Glaze ribs

When ribs are unwrapped and tender, increase smoker or oven heat to 300–325°F (149–163°C) or move ribs to a preheated broiler if using oven. Brush a generous layer of tamarind chili glaze on the rib meat side. Return to heat for 8–12 minutes, basting once more halfway through, until glaze is tacky and caramelized but not burned. Allow ribs to rest 10 minutes before slicing between bones into individual portions.

Prep vegetables

Trim the stem ends of Brussels sprouts and thinly slice them crosswise to create shreds. Core and julienne the Granny Smith apple (leave skin on for texture). Thinly slice red onion and chop cilantro. Toast sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes; cool.

Make dressing

In a medium bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, black pepper, and lemon juice. Taste and adjust acidity or sweetness as desired.

Assemble slaw

Add shredded Brussels sprouts, julienned apple, sliced red onion, and chopped cilantro to the bowl with dressing. Toss thoroughly to coat. Fold in toasted almonds. Refrigerate slaw at least 15 minutes to allow flavors to meld, up to 1 hour. Taste and adjust seasoning before serving.

Plate the sliced glazed ribs alongside a generous portion of apple Brussels sprouts slaw. Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the ribs or slaw. Leftover glaze may be served on the side.