Smoked Pork Ribs with Coleslaw
Pork ribs braised and glazed in a smoky whiskey-tomato marinade, kissed with hickory smoke and served with a crisp apple-flecked coleslaw dressed in smoked aioli.
⏱️ Prep: 30 min🍳 Cook: 90 min
Ingredients
| 1 tbsp | 15 ml | olive oil |
| 1 | small brown onion, finely chopped | |
| 2 | garlic cloves, crushed | |
| 1 cup (250 ml) | whiskey | |
| 1 tbsp | 15 ml | smoked paprika |
| 1 tbsp | 15 ml | brown sugar |
| 2 tbsp | 30 ml | Worcestershire sauce |
| 1 400 g | can diced tomatoes | |
| 1 pinch | hickory wood chips | |
| 2 kg | pork ribs | |
| 1/2 400 g | white cabbage, finely shredded | |
| 1/2 100 g | green apple, cored and julienned | |
| 2 | green onions, finely julienned | |
| 1/4 cup (60 g) | smoked aioli | |
| — | salt and pepper | |
| 1 tsp | 5 ml | black sesame seeds, to garnish |
Instructions
- Preheat the oven to 160°C (fan 140°C).
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened. Add the whiskey and bring to a boil, then add the smoked paprika, brown sugar, Worcestershire sauce and diced tomatoes. Cook 15–20 minutes until thickened, cool, and blend until smooth.
- Place the ribs on a baking tray, brush with half the marinade, cover with foil and bake for 1 hour or until tender.
- Put the remaining marinade in a bowl and cover with plastic wrap. Add hickory chips to the burn chamber of the smoking gun, cover, turn to high speed and ignite; switch to low speed and smoke a few seconds until the bowl fills with dense smoke. Let infuse 3 minutes. Refrigerate the ribs until ready to use.
- Remove the foil from the ribs and brown in the oven for a further 30 minutes, brushing regularly with the smoked marinade.
- For a smokier flavour, brush the ribs with marinade, place in a tray, cover with foil and smoke again before serving.
- Coleslaw: combine all coleslaw ingredients except the sesame seeds in a bowl and season. Garnish with black sesame seeds and serve alongside the ribs.