4 PERS. | 2H 40 MIN.
Recipe by The BBQ Bastard
2 slatted ribs
Stew meat spices:
2 tsp salt
2 tsp ground black pepper
2 tsp ginger powder
2 tsp coriander powder
2 tsp nutmeg
2 tsp smoked paprika powder
1 tsp ground cardamom
1 tsp garlic powder
Beef stew sauce:
1 tsp beef stock Bouillon Herkules
1 tbsp sunflower oil
1 red onion
2 sprigs of thyme
2 bay leaves
1 clove
250 ml rodenbach
2 tsp Liège pear syrup
1/2 piece of gingerbread
1 tsp mustard
Preparation:
Mix all ingredients for the stew spices well. Break up any lumps with your hand.
Remove the membrane from the ribs with a blunt spoon and rub the ribs thoroughly with the stew spices.
Prepare the BBQ for an indirect session at a low temperature (90-120°C)
Beef stew sauce:
Add the sunflower oil to a cast iron pan. Add the herbs and chopped onion and fry until translucent.
Add 1 tsp beef stock and pear syrup and deglaze with the Rodenbach. Let simmer gently for 5 minutes.
Spread the gingerbread with mustard and place it with the mustard side down in the stew sauce. Let it simmer until the gingerbread melts into the sauce and the sauce has thickened nicely.
Taste and season with salt and pepper (and a dash of vinegar if necessary).
Smoking the ribs:
If necessary, place a block of smoking wood between the coals (fruit wood is well suited for this) and wait until the smoke turns light blue (or work on a pellet BBQ).
Smoke the ribs for 1 hour 30 minutes on low temperature. In the meantime, make the stew sauce.
Increase the temperature to 150°C and continue cooking the ribs for 1 hour, rubbing the ribs with stew sauce every twenty minutes.
Cut the ribs and enjoy the delicious taste of this Flemish BBQ classic!