Smoked pork ribs!

Ross_16734

Getting ready for Christmas!!!!!!

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ttpoker

Whats in the sauce boss? Are you sticking with a traditional region, or flying solo? I typically go with dry rub, cooked sous vide then smoked - but I am always open to new ideas.

Ross_16734

Sous vide is the norm.. but when you have to make 500kg then had to just use the oven..

Marinated with the sauce and covered them, roasted for 1.5 hours, re-coated with marinade and then smoked them for 2 hours.. I have now vac packed them ready for Christmas to just finish on the bbq..
Marinade is
1 medium onion, peeled and quartered
10 cloves garlic, peeled
2 fresh red chillies, stalks removed
olive oil
Herbs and spices
10 sprigs fresh thyme or lemon thyme, leaves picked
10 sprigs fresh rosemary, leaves picked
1 small bunch fresh coriander
10 bay leaves
1 teaspoon cumin seeds
2 tablespoons fennel seeds
2 tablespoons smoked paprika
6 cloves
To finish
zest and juice of 2 oranges
200 g soft brown sugar
6 tablespoons balsamic vinegar
200 ml tomato ketchup
2 tablespoons Worcestershire sauce
2 teaspoons English mustard
200 ml apple juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Blitz the onion, garlic and chillies together in a Vita prep until its a really fine paste.

Pour a drizzle of olive oil into a pan and gently fry this paste for 5 minutes on a low heat

Add all your herbs and spices to the Vita prep, then peel in strips of orange zest using a speed peeler (you don't want any white pith) and blitz up really well. Add this puréed mixture to the pan and cook for another minute.

Add the sugar, stir in well and cook for a few more minutes, until it begins to dissolve and you get a thick brown paste.

Pour in 285ml of water and cook for 2 more minutes, then squeeze in the juice of both your oranges and add all the remaining ingredients. Stir well and bring everything to the boil, then turn down the heat a touch and simmer for 5 to 10 minutes, until the mixture starts to thicken slightly.

Pour the sauce slowly through a fine sieve into a large bowl and get rid of any larger bits left behind in the sieve. Rinse the sieve and pass the sauce through the sieve again so it's really silky.

Kersten_Rienow_115738

yummm, please invite me :-)