Smoked Coconut Pork Ribs

Makes: 6 servings

Difficulty: Moderate

Ingredients

• 3 full racks of pork ribs
• 8 cups of apple wood smoking chips (2 L)
• Aluminum foil

Rib

Ingredients

• 2 teaspoons garlic powder (10 ml)
• 2 teaspoons five spice powder (10 ml)
• 2 teaspoons ground ginger (10 ml)
• 1 teaspoon ground paprika (5 ml)
• 2 teaspoons lemon pepper (10 ml)
• 2 teaspoons cayenne pepper (10 ml)
• 2 teaspoons celery salt (10 ml)
• 2 teaspoons ground black pepper (10 ml)

Coconut marinade

Ingredients

• 1 ½ cup unsweetened low-fat coconut milk (375 ml)
• ½ cup pineapple juice (125 ml)
• 1 cup chopped cilantro (250 ml)
• ½ cup brown sugar (125 ml)
• 4 shallots finely chopped
• 1/3 cup light soya sauce (80 ml)
• juice of 2 lemons
• juice of 2 limes
• 2 tablespoons chopped garlic (30 ml)
• 2 tablespoons finely chopped ginger (30 ml)
• 3 tablespoons hot sauce (45 ml)

Directions

1. In a medium size mixing bowl add all rub ingredients and mix well.
2. Rub ingredients deeply into the pork ribs coating all sides. Place ribs into a very large resealable plastic bag or shallow baking pan.
3. In a mixing bowl combine all ingredients for the coconut marinade.
4. Pour marinade over the ribs. Seal plastic baggie, or if using a baking tray cover with plastic wrap. Place in the refrigerator to marinate overnight.
5. Remove ribs from marinade. Place remaining marinade in a saucepan and let reduce over low heat until half remains.
6. Pat the ribs dry and allow ribs to come to room temperature before smoking.

Smoke pouch

Directions

1. Place on third of wood chips in a bowl and cover with water. Let soak for 1 hour.
2. Strain chips in a colander to remove water. Mix the wet chips with the dry chips.
3. Place 2 sheets of aluminum foil 30 cm x 30 cm (12 inches x 12 inches) on a flat surface.
4. Pile chips in the center of the foil evenly. Wrap up the foil the enclose the chips, you should have 2 pouches with 4 cups (1000 ml) of chips in each.
5. With the tines of a fork, poke holes all over both packages. This allows the smoke to escape and flavour the meat.

Smoke ribs

Directions

1. Remove one grate from the bbq and turn that side on high.
2. Place smoke pouch directly over fire. Close lid and allow smoke pouch to catch, this should take about 15 minutes. The temperature should read 220º Fahrenheit (95º Celsuis). Once smoke is achieved place room temperature ribs on the side with no heat (this method is called indirect heat cooking).
3. Cook ribs over indirect heat for 2-3 hours or until tender, the meat will fall off the bone when pulled. You will trade the second smoke pouch for the first halfway through cooking time, or whenever the first pouch is spent.
4. Remove ribs, tent with foil and let rest 15 minutes before slicing.
5. Serve with reduced coconut milk marinade and Rob or Ned’s famous bbq sauce.