Sticky smoked pork ribs with Mike's house rub

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Ingredients

2.5kg Pork Ribs

5 star anise

1 tbsp salt

5 bay leaves

1 tspn peppercorns

3 tbsp Dijon mustard

Method

Prep time: 15 mins
Cooking time: 1 hr

Place ribs and spices in a large pot and cover with water. Bring to the boil, reduce heat and simmer for 20 minutes.

Light your Engel and fire down to embers with the temperature sitting around 200*C, closing the flue to ½ open. (Opening the door slightly if the temperature is not staying high).

Drain the ribs well, then brush the ribs with Dijon mustard and sprinkle over the dry rub until well coated.

Place the ribs directly onto the grill, lifting it up to the highest setting, with the fire basket sitting directly below. Close the doors and hot smoke for 40 minutes, if the ribs are flaring up pull the fire basket forward away from the ribs.

Remove the ribs and cut into individual ribs. Spoon over the hot glaze and arrange the ribs onto a large serving dish, sprinkling over any excess rub.

Mike’s house rub

Prep time: 2 mins

1 tbsp each mustard, cumin, coriander seeds, toasted and crushed

1 tbsp mustard powder

1 tbsp garlic powder

2 tbsp sea salt

1/2 tbsp cracked pepper

1 tbsp smoked paprika

1 tbsp dried mixed herbs

1 tbsp brown sugar

1/2 tsp cayenne pepper

Mix all ingredients together. Store in an air tight container.

2.5kg Pork Ribs

5 star anise

Rib glaze

2 tbsp hoisin sauce

2 tbsp honey

4 tbsp tamari soy

2 tbsp fined grated fresh ginger

3 cloves garlic, finely grated

2 tbsp sesame seeds

1 red chilli, seedless, finely diced.

Mix all ingredients together and stir well.

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This recipe was specially made with the Engel Fire cooker in mind.

This remarkable machine is unique to New Zealand, it’s hand-crafted, and comes with a lifetime guarantee. If you would like to know more please contact us today, and let's get the ball rolling on your very own Engel Fire.