INGREDIENTS
Spiced rub and ribs
2 tbsp yellow mustard seeds
1 tbsp coriander seeds
40 g (⅓ cup) sweet or smoked paprika
25 g (¼ cup) salt flakes
1 tsp black pepper
1 tbsp garlic powder
1 tsp chilli flakes
65 g (⅓ cup firmly packed)
brown sugar
2 kg St Louis cut pork ribs
BBQ Sauce
1 brown onion, roughly chopped
360 ml (1 ¼ cups) tomato ketchup
2 tbsp Dijon mustard
80 ml (⅓ cup) rice syrup
60 ml (¼ cup) Worcestershire sauce
60 ml (¼ cup) apple cider vinegar
1 tsp liquid hickory smoke
Peach salad
1 tbsp (20 ml) extra virgin olive oil
1 tbsp (20 ml) apple cider vinegar
½ tsp white sugar
2 yellow peaches, cut into wedges
½ frisee lettuce, torn
1 endive, leaves separated
Pinch salt
Miele Accessories
METHOD
Spice rub and ribs
- Heat a frying pan on medium-high heat, induction setting 7. Toast the mustard and coriander seeds for 3 minutes, or until they start to pop.
- Blend all ingredients except the sugar and ribs until fine, stir though the sugar.
- Remove the silver skin on the underside of the ribs. This can be done by using a paper towel to grip the silver skin and pulling it away in one piece or ask your butcher to do this.
- Dry the ribs with paper towel and generously cover the ribs on all sides with the spice rub, reserve 2 tablespoons of the spice rub for the BBQ sauce. Store any extra spice for 2 weeks in a cool dry place.
- Place the ribs onto a rack and refrigerate uncovered for at least 4 hours, or overnight.
- Place the ribs on a baking and roasting rack in a universal tray.
- Select Combi mode: Fan Plus at 130°C + 80% moisture.
- Place the tray on shelf level 1 and cook for 2 ½ hours, or until tender. Remove from the oven and brush lightly with the BBQ sauce.
- Change the oven function to Combi mode: Grill setting 3 + 0% moisture. Return the ribs to the oven and grill for 10 minutes. Remove and baste generously with some more sauce.
BBQ Sauce
- Place the reserved spice rub and all the BBQ sauce ingredients in a medium sized saucepan; whisk well to combine.
- Simmer on medium heat, induction setting 5, for 20 minutes until the sauce has reduced. Carefully use a stick blender to blend sauce until almost smooth.
Peach salad
- In a small bowl, add extra virgin olive oil, apple cider vinegar, white sugar and stir to combine. Mix all ingredients in a large bowl just before serving.
To serve
- Separate the ribs by slicing between the bones. Serve with the remaining barbecue sauce and peach salad.
Alternative appliance method
- The ribs can also be cooked in the steam oven and oven. Place spiced ribs into a large vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. Sous-vide at 63°C for 6 hours. Remove from the steam oven, pat dry and brush lightly with BBQ sauce. Preheat the oven on Fan Grill at 200°C. Place into the oven on Shelf level 4 and grill for 8-10 minutes. Remove and baste generously with additional BBQ sauce.
Hints and tips
- St Louis cut ribs are thicker and cook more evenly. If you cannot find this cut, you may need to reduce the cooking time.
- We love BBQ sauce, and this recipe makes a lot of it! If you have any extra you could place it in a clean jar and steam on 100°C for 20 minutes to store for a longer time. If you have the bottling programme on your oven, select Special Application, bottling and cook for 20 minutes.
- You can create a User programme for this recipe and save it to use every time!
APPLIANCE / FUNCTION
Miele
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