After smoking, the meat falls right of the bone.
- 2 slabs (about 1.4-2 kg total) baby back ribs (also known as loin ribs)
- 6 cups hickory wood chips
- Handful fresh oregano
- 2 tbsp + 1 tsp (45 ml) firmly packed dark brown sugar
- 2 tbsp + 1 tsp (45 ml) chilli powder
- 3 tsp paprika
- 3 tsp garlic salt
- 2 tsp ground cumin
- 2 tsp black pepper
- 2 tsp oregano
- 2 tsp cayenne
- 2 tsp onion powder
- salt to taste
- 350 g (12 oz) peeled and cored fresh pineapple, cut into 1.2 cm (½ inch) thick slices
- 2 large red capsicum, seeded and quartered (or use a mixture of capsicum and sweet peppers)
- ½ white onion cut into 1cm rounds
- 2 tbsp + 1 tsp (45 ml) peanut oil
- ¼ cup chopped coriander (cilantro)
- 1 Thai chilli, seeded and veins removed, finely chopped
- Juice of 2 limes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: overnight
Soaking time: 1 hour
- For the ribs, remove the membrane on the back of the ribs using a pair of pliers dedicated for kitchen use.
In a bowl combine brown sugar, chilli powder, paprika, garlic salt, ground cumin, black pepper, oregano, cayenne and onion powder. Rub all over both sides of the baby back ribs. Place into a resealable plastic bag and then into the refrigerator overnight.
Prepare smoke pouch. Place 4 cups of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry wood chips.
Meanwhile, for the salsa, place pineapple, capsicum or peppers and onion onto a baking sheet and drizzle with oil and salt and pepper.
Prepare the BBQ for direct grilling. Preheat to medium-high.
Oil the grill and place pineapple, capsicum or peppers and onion on grill for approximately 2 minutes. Remove peppers when char marks appear but the flesh is still crisp. For pineapple and onions, cook until golden brown, approximately 3 minutes. Turn and continue to cook until onions are soft and lightly charred, and pineapple is still firm, but lightly charred. Remove from grill and let cool.
To build a smoke pouch, drain 2 cups of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup of dry wood chips on top along with some oregano and thyme. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.
Prepare the barbecue for indirect grilling. Preheat one side of the barbecue on high heat. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking reduce heat to 110ºC (220ºF). Place the pork ribs on the side of the BBQ without direct heat. Smoke the pork ribs over indirect heat for 2 hours, changing the smoke pouch when the smoke has dissipated.
When nearly ready to serve, finish salsa: cut grilled veggies and pineapple into bite-sized pieces into a bowl and add chopped coriander, chilli and lime juice and salt and pepper to taste. Serve at room temperature.
Remove ribs from grill and tent with foil. Serve warm.