Barbecook Silicone Brush
For 4 people
For the marinade:
- 3 pork ribs (or 6 halves)
- 1 bottle of Pannepot (or any other stout)
- 1 red onion
- 125 ml soya sauce
- 110 g brown sugar
- 60 ml sesame oil
- 3 cloves of garlic
For the baste:
- 6 tbsp honey
- 60 ml Pannepot (or any other stout)
- 2 tbsp finely chopped parsley
- black pepper
For the coleslaw
- 1/4 white cabbage
- 4 carrots
- 1 apple
- fresh parsley
- 1 red onion
- 1/4 cup mayonnaise
- 1 lemon
- 2 tbsp Greek yoghurt
For the sweet potato:
- 4 sweet potatoes
- 1 tbsp paprika powder
- 1 tbsp thyme
- 3 tbsp olive oil
- 4 tbsp sour cream
- 2 tbsp Greek yoghurt
Should there ever be a poll for the most popular meat on the barbecue then ribs or spare ribs would certainly be among the potential medal winners. Good ribs, that's another matter. Often, that means ribs soaked in a standard marinade that we throw on the barbecue for 15 minutes, too close to the fire of course, making them appear half-baked and blackened on your plate. Ribs cry out for a tasty marinade and need time.
The 3-2-1 method is a classic in American barbecue culture. Three hours of indirect cooking, two hours of cooking in foil and one hour on the grill, not counting resting in the marinade for a night in advance or a few hours smoking. The time makes sure that you can suck the ribs off the bone. They are that tender.
Now, six hours on a barbecue, I don’t have the time for that during the week. Fortunately, for a marinade I do. While cleaning up my beer supply, I found some bottles of Pannepot Reserva 2010 ‘Old Fisherman's ale aged on oak’ from the well-known Struise Brewers. An excellent beer, quite exclusive and actually a bit of a waste to use as an ingredient, but I did it anyway and made a marinade with it. Better a tasty marinade with a premium beer than a bad marinade with a rubbish beer. So, it became a marinade with soya sauce, sesame oil, Pannepot stout and honey.The ribs were marinated for a few hours and then cooked for two hours at a low temperature: an hour under foil, an hour so. Then we raised the temperature a bit and they spent another half hour at high temperature. They can end up on the grill too. The results were worth it. Tender, caramelised ribs, delicious with coleslaw and sweet potato. A successful experiment that I am definitely going to repeat, but maybe even with the 3-2-1 method. To be continued.
- For the ribs: start with the marinade. Coarsely cut and crush the garlic cloves. Finely chop a red onion. Mix it all together for the marinade. Place in a plastic bag (or in a bowl) and also add the ribs. Leave to marinate for at least 3 hours. Preferably 1 night.
- Mix everything for the baste. Keep the parsley aside for finishing.
- Remove the ribs from the marinade. Place them in an oven-proof dish and cover with aluminium foil. Place them on the barbecue. I used my gas barbecue Barbecook Siesta. Three of the five burners were on medium heat. They were heated to around 120 to 140 °C. Place the ribs above the other burners. If you do this on a charcoal grill, move the coals a bit to the side. That way you cook them indirectly. Close the barbecue and leave them to cook for at least an hour under foil.
- Increase the temperature to 140 to 150 °C and now cook the ribs for an hour without foil. Rub them at regular intervals with the baste.
- Place the ribs on the fire and cook them for another half an hour at 170 to 180 °C. You can also put them on the grill for a bit longer. Brush them with the baste or marinade from the bowl.
- Serve and garnish with parsley.
- For the coleslaw: grate the white cabbage, carrots and apple. Finely chop the parsley and onion. Mix it all together.
- Mix everything for the dressing. Stir the dressing into the vegetables. Store in a cool place.
- For the sweet potato: wash the potatoes. Cut them into thick pieces (wedges).
- Mix olive oil with paprika powder, salt, pepper and thyme.
- Mix the sweet potatoes with the seasoned olive oil. Pour into an oven-proof dish.
- You can put them on the barbecue, but I roasted them in the oven: 20 minutes at 180 °C, preheated.
- Mix sour cream with yoghurt and finely chopped chives. Serve this with the sweet potato.
Note: the cooking time for the ribs is only an indication. Experiment yourself but remember this: take your time.