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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Need
- 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
Do
- 1
Make sure your ribs will fit into the Varoma dish and tray. Cut them to size if needed.
- 2
Place paprika, chilli flakes, cumin, coconut sugar, salt, cayenne, garlic powder and black pepper into the Thermomix bowl and blend 10 seconds/speed 5.
- 3
Rub this mixture all over the ribs, coating them as well as possible.
- 4
Cover the ribs and refrigerate for at least 8 hours. Longer is better.
- 5
When you are ready to cook the ribs, preheat the oven to 220°C.
- 6
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.
- 7
Transfer the ribs into an ovenproof dish and coat with the Smoky BBQ Sauce.
- 8
Cook for 30–40 minutes until well charred and the meat is falling off the bones.
- 9
Serve with a fresh herb salad or Smoky BBQ Sauce.
- 10
