BABY BACK RIBS

WITH SLAW

DURATION

Preparation: 30-35 Minutes
Marinating time: 60 Minutes
Grilling time: 3,5-4 hours

INGREDIENTS

4 cutlets approx. 1,5-1,8 kg
2 tbsp coarse sea salt
1 tbsp brown cane sugar
½ tsp cinnamon powder
1 tsp allspice
1 tsp black peppercorns
1 tsp garlic granules
2 tsp onion powder

300 g white cabbage
2 carrots, approx. 150 g
½ red and yellow bell pepper
1 onion
4-5 bsp apple cider vinegar
2-3 tbsp vegetable oil
1 tsp coarse mustard
Sea salt
Freshly ground black pepper

50 ml apple cider vinegar
200 ml barbecue sauce
50 ml apple juice

ACCESSORIES

1 smoker box
1 handful hickory smoking chips
2-3 handfuls soaked hickory smoking chips (soaked for at least 30 mins)
2 sheets of butcher paper or baking paper

Recipe by Flammkraft

PREPARATION

STEP 1:

Remove the membrane from the chop ribs. Finely grind the sea salt, brown sugar, cinnamon powder, allspice, peppercorns, garlic granules and onion powder with a pestle and mortar. Rub both sides of the ribs with it (don’t forget the edges). Then cover with saran wrap and marinate for approx. 1 hour at room temperature.

STEP 2:

2. In the meantime, clean the white cabbage and carrots, slice into thin strips and place in a sufficiently large bowl. Quarter the bell peppers, remove the core and cut into strips. Peel and dice the onion.

SCHRITT 3:

Add the apple cider vinegar, vegetable oil and mustard to the white cabbage and scrunch together for several minutes. Add the remaining prepared ingredients and season well with sea salt and freshly ground black pepper. Cover the salad and leave it in the fridge to marinate.

STEP 4:

Fire the roasting burner up full with the lid open. Fill the smoker box with the dry hickory chips, place it over the roasting burner and heat it for 5-8 minutes. Spread the baby back ribs over the main grill surface. As soon as a thick smoke develops, add half of the soaked smoking chips, set the roasting burner to the lowest setting, and smoke the ribs over an indirect heat with the lid closed for 1-1½ hours. Add the remaining smoking chips.

STEP 5:

At the end of the first grilling and smoking time, brush the ribs on both sides with apple cider vinegar and wrap in butcher’s paper. Then grill for a further 2-2½ hrs at 257-275°F with the lid closed.

STEP 5:

Mix the barbecue sauce with the apple juice. At the end of the second grilling time (core temperature 185-188°F), place the ribs back on the grill, stir the excess meat juices into the barbecue sauce, and brush the ribs with the sauce. Grill the ribs with the lid closed for another 20-30 minutes. Brush with the sauce from time to time until it is all used up.