Gary H. NJ
TVWBB Platinum Member
It’s 24°F outside with an inch of snow on the ground. A perfect day for barbecue; in fact, two racks of St Louis ribs, Moroccan style.
Moroccan style pork ribs
Spice paste:
3 Tbsp fresh rosemary
1/2 head garlic
1 tsp dried oregano
½ Tbsp ground fennel seed
2 tsp cinnamon
1 tsp turmeric
½ Tbsp black pepper
½ tsp white pepper
1 Tbsp paprika
½ tsp cayenne pepper
¼ tsp nutmeg
1 Tbsp olive oil
2 Tbsp yellow mustard
Kosher salt
½ cup brown sugar
Salt ribs, then rub all over with paste. This should be enough for two racks of ribs. Marinate at room temp for one hour (or overnight in the refrigerator). One hour before smoking, bring ribs to room temp. Cover the top (meaty side up) of each rack with ¼ cup of brown sugar and go light your coals in the WSM. Smoke per your preferred method. Remove from smoker when tender and sauce immediately with:
Plum Sauce:
3 cloves garlic
1-2 chopped shallots (about ¼ cup)
¾ inch fresh ginger, peeled, chopped
1 jalapeno pepper, seeded, chopped
1+1/2 cup plum marmalade
3 Tbsp tomato paste
½ cup apple cider vinegar
½ cup apple unsweetened apple juice
juice of ½ lime
2 Tbsp soy sauce
¼ tsp ground cinnamon
¼ tsp ground cloves
1 tsp ground black pepper
dash of cayenne pepper
3 Tbsp honey
½ granny smith apple, peeled, thinly sliced
Salt to taste
Sautee garlic, shallot, ginger and jalapeno over medium heat until soft, about 5 minutes. Add all other ingredients. Simmer 30 minutes. Puree with immersion blender, or in batches in blender or food processor. This sauce inspired by Clark Deutscher’s Rhubarb sauce.
My helper was asleep on the job, but happily woke up to accept a few scraps.
Moroccan style pork ribs
Spice paste:
3 Tbsp fresh rosemary
1/2 head garlic
1 tsp dried oregano
½ Tbsp ground fennel seed
2 tsp cinnamon
1 tsp turmeric
½ Tbsp black pepper
½ tsp white pepper
1 Tbsp paprika
½ tsp cayenne pepper
¼ tsp nutmeg
1 Tbsp olive oil
2 Tbsp yellow mustard
Kosher salt
½ cup brown sugar
Salt ribs, then rub all over with paste. This should be enough for two racks of ribs. Marinate at room temp for one hour (or overnight in the refrigerator). One hour before smoking, bring ribs to room temp. Cover the top (meaty side up) of each rack with ¼ cup of brown sugar and go light your coals in the WSM. Smoke per your preferred method. Remove from smoker when tender and sauce immediately with:
Plum Sauce:
3 cloves garlic
1-2 chopped shallots (about ¼ cup)
¾ inch fresh ginger, peeled, chopped
1 jalapeno pepper, seeded, chopped
1+1/2 cup plum marmalade
3 Tbsp tomato paste
½ cup apple cider vinegar
½ cup apple unsweetened apple juice
juice of ½ lime
2 Tbsp soy sauce
¼ tsp ground cinnamon
¼ tsp ground cloves
1 tsp ground black pepper
dash of cayenne pepper
3 Tbsp honey
½ granny smith apple, peeled, thinly sliced
Salt to taste
Sautee garlic, shallot, ginger and jalapeno over medium heat until soft, about 5 minutes. Add all other ingredients. Simmer 30 minutes. Puree with immersion blender, or in batches in blender or food processor. This sauce inspired by Clark Deutscher’s Rhubarb sauce.
My helper was asleep on the job, but happily woke up to accept a few scraps.
