4 pcs of large beef ribs with bone
, 60 ml olive oil
, 4 tbsp. date syrup
, 4 tbsp. soy sauce
, 4 tbsp. pomegranate molasses
, 4 tbsp. Worcestershire sauce,
4 tbsp. BBQ sauce, 2 tsp. brown sugar
, 2 lemons, juice and zest
, 8 cloves of garlic, crushed
, 2 tsp. chili powder,
4 tsp. ground paprika
, 2 tbsp. salt
1/4 purple/red cabbage, finely sliced (julienned), 1 handful finely chopped parsley
, 1 handful finely chopped mint
, 100 g roasted pine nuts
1 tbsp. Dijon mustard, Juice from 1 lemon, 4 tbsp. sunflower oil , 1 tsp. honey , Salt and pepper
In the kitchen
- Prepare the ribs and remove the tendon
- Mix the remaining ingredients into a smooth marinade
- Marinate the ribs in approx. 1/3 of the marinade, save the rest for later
- Place the ribs in the rib holder, with a large drip pan underneath, to keep the ribs moist and juicy.
- Prepare the cabbage salad and dressing, once you ribs are done to keep it fresh.
On the grill
- Prepare the grill for indirect cooking, low heat, and for smoking.
- Place the ribs next to the smoker box on indirect heat (if grilling on a Summit, the burner underneath the smoker box should be on low heat)
- Grill for app. 1 hour at 160°C with a large handful of wood chips in the smoker box.
- Next decrease the temperature to approx. 110°C for roughly 4 hours, where more wood chips is regularly added to the smoker box
- Every 30 minutes, brush the ribs with the leftover marinade, so the smoke mixes in with the marinade and gives the meat a intense and rich flavor
- When the ribs are done and tender, take them off the grill and let them rest in the rib holder covered for approx. 15 minutes.
Serving suggestion: Serve with a fresh and light Cabbage Salad.