Recipe by Smokai
- 4Kg Pork ribs
- 60g fine de-iodised sea salt
- 10g fresh ground black pepper
- 60g soft brown sugar
- 4 shallots very finely chopped
- 4 cloves garlic crushed
- 1tsp chilli powder (optional)
- 10g good quality paprika
- 10g ground cumin
- 10g ground coriander
- 250ml apple juice
- 60g brown sugar
- 30ml soy sauce
- 50ml tomato ketchup
- 1 tablespoon English mustard.
Combine salt, brown sugar, black pepper, chili powder, paprika, and cumin in a bowl to make the a dry rub. Rub the mixture into the ribs on all sides. Cover well and refrigerate for at least two hours prior to cooking preferably overnight.
Hot Smoke rids at 120 deg C for 1 hour then:
Combine all the basting marinade ingredients in a bowl. Generously paint the ribs with the marinade every 30 or so minutes for three to four hours. The ribs should have shrunk back from the bone and be mouth-wateringly tender. Finally coat ribs with one more basting of marinade 10 minutes before removing from the smoker. Serve with Jacked potatoes and salad.