Product Datasheet/Brochure

the Smoking Gun
®
Smoked Pork Ribs with Coleslaw
Prep 30 minutes / Cook 90 minutes
Serves 4
Marinade
1 tablespoon olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 cup (250ml) whiskey
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 (400g) can diced tomatoes
Pinch of hickory wood chips
2kg pork ribs
Coleslaw
½ (400g) white cabbage, trimmed and finely shredded
½ (100g) green apple, cored and juliened
2 green onions, finely juliened
¼ cup (60g) smoked aioli (see “Smoked Roasted Garlic Aioli” recipe)
Salt and pepper, to taste
1 teaspoon black sesame seeds, to garnish
Method
1. Preheat oven to 160°C/140°C fan-forced/
Gas 3.
2. For the marinade, heat oil in a medium
saucepan over medium heat. Add onion
and garlic and cook, stirring, for 2–3 minutes
or until onion has softened. Add whiskey
and bring to a boil. Add smoked paprika,
brown sugar, Worcestershire sauce and
diced tomatoes and continue to cook for
15–20 minutes or until thickened. Cool.
Pulse in a blender until smooth.
3. Place ribs on a baking tray, brush with half of
the marinade, cover with foil and cook for
1 hour or until tender.
4. Put remaining marinade into a bowl and
cover with plastic wrap.
5. Add hickory wood chips to the burn chamber
of the Breville Smoking Gun. Place hose
under the plastic wrap with the opening
sitting above the marinade. Turn the
smoking gun to HIGH SPEED and ignite
wood chips. Switch to LOW SPEED and
smoke for a few seconds until the bowl is
filled with a dense smoke. Remove hose and
reseal plastic wrap. Let infuse for 3 minutes.
Refrigerate until ready to use.
6. Preheat oven to 200°C/180°C/ Gas 5.
7. Remove foil from ribs and brown ribs in
the oven for a further 30 minutes, brushing
regularly with marinade.
8. For a smokier flavor, place ribs brushed with
marinade in a baking tray and cover with foil
and smoke again before serving.
9. For the coleslaw, combine all ingredients
except sesame seeds in a bowl and season.
Garnish with black sesame seeds and
serve with the ribs.