Cookbook
the Smoking Gun
™
Smoked Pork Ribs with Coleslaw
1
Prep minutes / Cook minutes
2
Serves
Marinade
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup (250ml) whiskey
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 (400g) can diced tomatoes
Pinch of Hickory wood chips
2kg pork ribs
Coleslaw
½ (400g) white cabbage, trimmed and finely shredded
½ (100g) green apple, cored and juliened
2 green onions, finely juliened
¼ cup (60g) smoked aioli (see “Smoked Roasted Garlic Aioli” recipe)
Salt and pepper, to taste
1 teaspoon black sesame seeds, to garnish
Method
Preheat oven to C/C fan-assisted/
Gas .
For the marinade, heat oil in a medium
saucepan over medium heat. Add onion
and garlic and cook, stirring, for – minutes
or until onion has softened. Add whiskey
and bring to a boil. Add smoked paprika,
brown sugar, Worcestershire sauce and
diced tomatoes and continue to cook for
– minutes or until thickened. Cool.
Pulse in a blender until smooth.
Place ribs on a baking tray, brush with half of
the marinade, cover with foil and cook for
hour or until tender.
Put remaining marinade into a bowl and
cover with plastic wrap.
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Add Hickory wood chips to the burn chamber
of the smoking gun. Place hose under the
plastic wrap with the opening sitting above
the marinade. Turn the smoking gun to
HIGH SPEED and ignite wood chips. Switch
to LOW SPEED and smoke for a few seconds
until the bowl is filled with a dense smoke.
Remove hose and reseal plastic wrap. Let
infuse for minutes. Refrigerate until ready
to use.
Preheat oven to C/C/ Gas .
Remove foil from ribs and brown ribs in
the oven for a further minutes, brushing
regularly with marinade.
For a smokier flavor, place ribs brushed with
marinade in a baking tray and cover with foil
and smoke again before serving.
For the coleslaw, combine all ingredients
except sesame seeds in a bowl and season.
Garnish with black sesame seeds and
serve with the ribs.
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BSM600