4 weeks ago
8
Prep time: 1 hour
Cook time: 7 hours
Serves 4-6.
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Ingredients
2 racks pork ribs
250ml barbecue sauce (we like using ‘Jeff’s Original BBQ Sauce)
125ml honey
1 tbs olive oil
12 small Brussels sprouts, trimmed, halved
Spice rub
3 tbs smoked paprika
2 tbs garlic powder
1 tbs ground black pepper
1 tbs ground white pepper
1 tbs onion powder
1 tbs dried oregano
1 tbs cayenne pepper
3 tsp salt
2 tsp dried thyme
Fired slaw
125g aioli
1 tbs Dijon mustard
1 tbs red wine vinegar
2 tbs finely chopped coriander
450g white cabbage, shredded
1 carrot, coarsely grated
½ small red onion, thinly sliced
Chimichurri
125ml olive oil
2 tablespoons red wine vinegar
2 cups flat leaf parsley, finely chopped
2 garlic cloves, crushed
1-2 small red chillies (seeded optional)
½ tsp dried oregano
1 ½ tbs red wine vinegar
Method
1. To make spice rub, combine all ingredients in a bowl.
2. To make fired slaw, combine aioli, mustard, vinegar and coriander in a large bowl. Place cabbage in a large metal sieve. Hold or position over smoking coals for about 5 minutes, tossing occasionally, to infuse. Add to bowl with mayonnaise mixture and remaining ingredients. Season. Stir to combine. Refrigerate, covered, until needed.
3. To prepare ribs, trim away back membrane. At one end of the rack, slide a flat bladed knife under the membrane and over a bone. Lift and loosen the membrane until it lifts, then peel away. It may come off in one piece or you may need to do it in sections.
4. Combine barbecue sauce and honey in a bowl. Brush ribs all over with sauce mixture then generously sprinkle with spice rub. Refrigerate, covered, for several hours or up to overnight to marinate.
5. Set up a smoker for cooking at about 225F (107C) using indirect heat and a cherry/mesquite mix for smoke. If your smoker uses a water pan fill it up.
6. Place ribs on grate and smoke cook for approximately 6 hours or until tender and thermometer probe inserted between the bones measures 195F (91C). Brush regularly with remaining sauce mixture during the last 10 minutes of cooking. Slice to serve.
7. Meanwhile, heat oil in a frying pan over medium heat. Cook Brussels sprouts, turning occasionally, for about 10 minutes or until browned and tender. Season.
8. To make chimichurri, blend or process all ingredients to form a coarse puree. Season.
9. Serve ribs and slaw with Brussels sprouts and chimichurri
English (US) ·