Printer friendly version
-
Smokey barbecue ribs
- Prep time:
- 15 mins, plus marinating
- Cook time:
- 6 hrs
- Serves:
- 4
To cook Tom’s ribs, you will need a barbecue with a lid – you are going to be smoking them slowly for 5-6 hours
Similar recipes
Tips and suggestions
- Drink with...
- Gamay
Ingredients
For the ribs
- 2 kg baby back pork ribs
- 9 litres water
- 550ml Cider vinegar
- 30g hot Paprika
- 30g ground black pepper
- 30 g sea salt
- 1 tsp cayenne pepper
- 45g muscovado sugar
- 2 tbsp garlic powder
- 2 tbsp onion powder
For the coleslaw
- 1 green Cabbage
- 3 Carrots
- 1 tsp caraway seeds
- 1 tsp celery seeds
- 475ml Cider vinegar
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 1 tbsp sea salt
- 2 tsp crushed pepper flakes
- 2 tsp cracked black pepper
Method
1. For the ribs: soak the ribs in a mixture of the water and vinegar for 1 hour. Drain and dry with kitchen paper.2. Mix together the paprika, pepper, salt, cayenne, sugar, garlic powder and onion powder. Rub come of dry spice mix into the ribs (reserving the rest for later). Wrap in tin foil and leave in the fridge overnight to marinate.
3. Heat a kettle barbecue with coals piled on one side only, and a tray of water on the other, to 100C.
4. Sit the ribs, still wrapped in foil, on a rack over the water. Cover the barbecue with a lid with the smoke holes half open. Cook for 3 hours - you will need to stoke the barbecue from time to time.
5. Rub the ribs with the remaining spice rub, wrap in the tin foil again and return to the barbecue for another 2-3 hours. Unwrap from the foil for the last hour of cooking. When ready, they should pull apart easily (not fall off bone but come off cleanly with the bite).
6. For the coleslaw: shred the cabbage and mix with shaved carrots, celery and caraway seeds.
7. Mix all the other ingredients to make a dressing. Toss with the cabbage and carrot.
8. Serve the ribs with the coleslaw.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register