Smoky BBQ Pork RibsMake on Fresco
No American cookbook is complete without the obligatory salute to ribs. There are restaurants dotted throughout the States entirely devoted to ribs. This is a small portion compared to the usual serving that may end up on your plate in one of those places, so when I say serves 4 to 6, I really mean serves 1 hungry diner. You can of course find the original recipe in my American cookbook, and now here it is for Insiders, for FREE. If you aren't a member, it is time kids! You'll love it.
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- 2 Kilos ribs of choice; I used pork ribs
- 20 Grams smoked paprika
- 1 Tablespoon dried red chilli flakes
- 1 Tablespoon ground cumin
- 20 Grams coconut sugar
- 1 Tablespoon pink salt flakes BUY
- 1 Teaspoon cayenne pepper
- 2 Tablespoons garlic powder
- black pepper Freshly ground, to taste
- 1 Litre water, for steaming
- ¼ Batches Smoky BBQ Sauce Recipe
Make sure your ribs will fit into the Varoma dish and tray. Cut them to size if needed.
Place paprika, chilli flakes, cumin, coconut sugar, salt, cayenne, garlic powder and black pepper into the Thermomix bowl and blend 10 seconds/speed 5.
Rub this mixture all over the ribs, coating them as well as possible.
Cover the ribs and refrigerate for at least 8 hours. Longer is better.
When you are ready to cook the ribs, preheat the oven to 220°C.
Place the ribs into the Varoma dish and tray. Put the water into the Thermomix bowl and set Varoma into position. Steam ribs for 60 minutes/100°C/speed 4.
Transfer the ribs into an ovenproof dish and coat with the Smoky BBQ Sauce.
Cook for 30–40 minutes until well charred and the meat is falling off the bones.
Serve with a fresh herb salad or Smoky BBQ Sauce.
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