Ease of preparation: Moderate
Yields: 6 servings
Ingredients
2 x 4 lb rack of veal ribs (2 x 1.8 kg)
Marinade
8 whole green onions
2 tablespoons fresh thyme leaves (30ml)
2 teaspoons ground allspice (10ml)
1 teaspoon salt (5ml)
2 teaspoons ground black pepper (10ml)
1 teaspoon nutmeg (5ml)
1 teaspoon cinnamon (5ml)
6 cloves garlic, finely minced
2 tablespoons finely minced ginger (30ml)
2 scotch bonnet peppers, finely minced seeds removed
1 cup mango puree (250ml)
4 tablespoons mushroom flavoured soy sauce (60ml)
2 tablespoons cider vinegar (30ml)
½ cup vegetable oil (125ml)
½ cup dark rum (125ml)
The juice of 1 lime
9 cups cherry flavoured smoking chips (2 litres)
Directions
In a food processor combine all marinade ingredients and process until a smooth paste is achieved. Set aside ½ cup (125ml) of the marinade for basting.
Place veal ribs on a large baking tray and pour marinade over the veal. Turn veal to make meat is all covered.
Cover with plastic wrap and place veal in the refrigerator to marinate overnight.
Place 6 cups (1.5 litres) of the wood chips to soak for 1 hour.
Lay out 3 sheets of aluminum foil. Build a smoke pouch by squeezing the excess water from 2 cups (500ml) of wet wood chips and place on a large piece of aluminum foil. . Sprinkle rum over each package. Place 1 cup (250ml) of dry wood chips on top and mix them together. Wrap the foil up loosely to create a square pouch. Using a fork, poke holes in the foil to allow the smoke to escape.
Remove barbeque grill rack from one side of the barbeque. Insert the smoke pouch and turn the heat under the smoke pouch to 400ºF/200ºC or high heat and close lid. Leave the other side of the barbeque off. Wait for smoke.
Once the cavity of the barbeque is filled with smoke reduce heat to 220ºF/104ºC or low heat.
Remove the ribs from the marinade and pat dry.
Place ribs on cool side of barbeque-opposite the smoke pouch. Close lid on barbeque and check temperature it should read 220°F/104°C. Allow the ribs to smoke for 3 hours. You will have to change the smoke pouch every hour.
Baste with reserved marinade every 30 minutes.
Once ribs are fork tender baste again with remaining marinade. Place ribs on a tray and tent loosely with foil and allow the ribs to rest for 15 minutes before slicing.
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