2 slabs of ribs
Pot roast herbs:
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons ginger powder
2 teaspoons coriander powder
2 teaspoons nutmeg
2 teaspoons smoked paprika powder
1 teaspoon ground cardamom
1 teaspoon garlic powder
Beef stew sauce:
1 teaspoon beef broth Bouillon Herkules
1 tablespoon sunflower oil
1 red onion
2 sprigs of thyme
2 bay leaves
250 ml of Rodenbach beer
2 teaspoons of ‘Sirop de Liège’
1/2 piece of gingerbread
1 teaspoon mustard
Recipe by The BBQ Bastard
Mix all the ingredients for the beef stew well. Break up any lumps by hand.
Remove the skin from the ribs with a blunt spoon and rub the ribs thoroughly with the stewed herbs.
Prepare the BBQ for an indirect session at low temperature (90-120 ° C)
Stewed meat sauce:
Add the sunflower oil to a cast-iron pan. Add the herbs and chopped onion and fry until they are glassy.
Add 1 teaspoon of beef broth and pear syrup and add the Rodenbach beer. Let it simmer for 5 minutes.
Coat the gingerbread with mustard and place it with the mustard side down in the stew sauce. Continue to cook gently until the gingerbread melts in the sauce and the sauce is nicely thickened.
Taste and season with salt and pepper (and possibly a dash of vinegar).
Smoking the ribs:
If necessary, place a block of smoke 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 and 30 minute sat low temperature. Meanwhile, make the stew sauce.
Raise the temperature to 150 ° C and continue to cook the ribs for 1 hour and rub the ribs with stewed sauce every twenty minutes.
Cut the ribs and enjoy the delicious taste of this Flemish BBQ classic!