Pork-belly ribs with barbecue sauce and 'slaw by Smokestak

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Pork-belly ribs with barbecue sauce and 'slaw

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Pork-belly ribs with barbecue sauce and 'slaw

BBQ

Main

Over 2 hours

Pork

Easy

Serves

4 (2-3 ribs each)

This is an all-time favourite among barbecue lovers, as the fall-off-the-bone, rich caramelisation of sugars from the rub and sauce work so well with the fat of the meat. This is the cut that gave us our name.

Recipe courtesy of

Ingredients

For the pork ribs

1 rack of pork belly ribs (thick-cut/3cm thickness all the way around)
100ml apple juice, to spray

For the rub

1kg demerara sugar
100g salt
50g ground black pepper
100g paprika
100g onion powder
100g garlic powder
50g mustard powder
30g dried thyme
15g red chilli flakes

For the barbecue sauce

As per the short-rib recipe

For the 'slaw

1 head cabbage
½ head red cabbage
4 carrots
10 green chillies (optional)
500ml vinegar
250g caster sugar
Salt to taste

Method

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Method

For the rub, mix the ingredients together, then work into the pork ribs generously. Smoke for 4 to 5 hours at 130C. Spray with apple juice often and add a second layer of rub over the top after the first hour. Prepare the barbecue sauce as per the short-rib recipe, and 30 minutes before finishing, glaze the ribs with the sauce.
While cooking, prepare the 'slaw: grate the cabbage and carrots, fine-chop the chillies (with seeds), mix. Add the vinegar and sugar and season with salt.
The ribs are done when the internal temperature of the meat reaches 85C. At this point, the meat should come right off the bone without falling apart. (If the pork is overdone, it will become total mush.)

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