Name: Smoked pork ribs with barbecue sauce and Vietnamese-style coleslaw
Prep time: 45 min
Cook time: 200 min
Total time: 245 min
Yield: 6 - 8
Ingredients: 4 American-style pork rib racks (about 700gm each, see note); For smoking: applewood and oak chips, soaked for 1 hour in cold water, drained (see note); Barbecue rub; 80 gm sea salt flakes; 2½ tbsp smoked paprika; 2 tbsp black peppercorns, coarsely crushed; 1 tbsp onion powder; 2 tsp garlic powder; ½ tsp each smoked paprika and cayenne; Barbecue sauce; 2½ tbsp tomato sauce; 2 tbsp brown sugar; 1 tbsp soy sauce; 15 ml hot sauce (see note); 2 tsp black peppercorns, coarsely crushed; 1 tsp each onion powder, garlic powder and Korean chili powder; ½ tsp each smoked paprika and sweet paprika; Vietnamese-style coleslaw; 2½ tbsp each fish sauce and white vinegar; 50 gm caster sugar; Juice of ½ lime; 300 gm each Chinese cabbage and red cabbage, shredded on a mandolin; ¼ cup (loosely packed) mint and coriander, coarsely torn; 3 spring onions, thinly sliced

“Papi Chulo’s smoked pork ribs are amazing. Any chance you could publish the recipe?”

Kai Ball, North Narrabeen, NSW

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Ingredients

4 American-style pork rib racks (about 700gm each, see note)

For smoking: applewood and oak chips, soaked for 1 hour in cold water, drained (see note)

Barbecue rub

80 gm sea salt flakes

2½ tbsp smoked paprika

2 tbsp black peppercorns, coarsely crushed

1 tbsp onion powder

2 tsp garlic powder

½ tsp each smoked paprika and cayenne

Barbecue sauce

2½ tbsp tomato sauce

2 tbsp brown sugar

1 tbsp soy sauce

15 ml hot sauce (see note)

2 tsp black peppercorns, coarsely crushed

1 tsp each onion powder, garlic powder and Korean chili powder

½ tsp each smoked paprika and sweet paprika

Vietnamese-style coleslaw

2½ tbsp each fish sauce and white vinegar

50 gm caster sugar

Juice of ½ lime

300 gm each Chinese cabbage and red cabbage, shredded on a mandolin

¼ cup (loosely packed) mint and coriander, coarsely torn

3 spring onions, thinly sliced

Method

Main

1.Preheat a coal barbecue to low heat (120C). For barbecue rub, combine ingredients in a bowl then rub all over ribs and set aside. Add wood chips to hot coals and heat until smoking, then grill ribs turning once until starting to colour (1 hour). Wrap in foil and cook, topping up coal and wood chips as necessary until tender and meat falls off the bone (1½-2 hours).

2.Meanwhile, for barbecue sauce, combine ingredients in a bowl with 2 tsp water and set aside for flavour to develop (30-35 minutes).

3.For Vietnamese-style coleslaw, whisk fish sauce, vinegar, caster sugar, lime juice and 50ml water. Just before serving, toss cabbage, herbs and spring onion in a bowl with dressing to combine.

4.To serve, unwrap ribs and brush thickly with barbecue sauce mixture. Serve hot with Vietnamese-style coleslaw and with extra barbecue sauce to the side.

Note Try to find pork ribs with the most amount of meat you can. Clean the silver skin off the back of the ribs using a fork or small knife to pry it off using a tea towel to secure. Applewood and oak chips are available from barbecue shops. At Papi Chulo they use Frank’s Red Hot sauce and Yamasa Soy Sauce.
Notes

Papi Chulo

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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