Flavourful and smoky ribs get a bright and punchy boost with an addictive garlicky sauce.
Courtesy of Chef Roger Mooking for Pure Leaf.
ingredients
Slow Smoked Ribs
Citrus Mojo Sauce
directions
In a small bowl, combine salt, pepper, onion and garlic powder and sweet paprika.
Trim any bits of gristle or hanging fat from the ribs. Pat dry with a paper towel. Lightly coat ribs with vegetable oil. Evenly coat ribs with spice rub, patting down firmly to adhere spices to every nook and cranny. Let ribs stand, covered, while you prepare the barbecue.
Soak 2 cups of the wood chips in water for at least 15 minutes. Using heavy duty aluminum foil, create a large flat pouch and fill with the soaked (and drained) wood chips and dry chips. Seal the edges and poke a few holes on both sides of your smoking pouch.
Heat your gas barbecue to high heat on one side. Place the smoking pouch on the lit side of the barbecue, directly on the grill. Cover and wait until you see smoke coming out of the grill. Turn heat down to medium low; open the cover and quickly place the ribs on the grate over the burner not in use.
Cook using this indirect heat method, maintaining a temperature of 250º F for a total cook time of about 4 – 4 3/4 hours, depending on the weight and thickness of the ribs. (Try not to open the lid too often to peek, as you’ll let excess heat and smoke escape – if this happens, you may need to turn up the lit burner to medium for a few minutes to bring the temperature back up.) When ribs are just about done, turn the lit burner up to medium high heat for 30 minutes, helping the outer surface of the ribs form a nice rich crust. Ribs are done when they are dark brown, tender but with still a bit of give, and meat starts to shrink slightly away from the bones.
Let ribs rest at least 10 minutes before slicing. Serve warm with a side of Citrus Mojo Sauce.
In a small pot, combine olive oil, chopped garlic, cumin and 1 Tbsp chopped oregano. Bring up heat to a low sizzle over medium heat, stirring, for about 2-3 minutes, just until garlic is softened slightly. Take your now aromatic oil off the heat, and let cool to room temperature. Stir in fresh juices, reserved 1 Tbsp chopped oregano, and season with salt. Set aside until ready to use.