In the traditional European style of barbecue, pork meat is roasted over an open fire. From Finland to Spain it is the traditional way to do it. With a few fresh ingredients to enhance the flavors it comes down to skills and patience to create a beautiful crust on the outside and cook the pork ribs juicy and tender on the inside.
- 1 Blender
- 2 racks spareribs
- 1 tbsp fleur de sel
- ½ tbsp ground penja pepper fresh
butter bath for basting
- 100 ml clarified butter
- 50 ml olive oil
- 3 tbsp parsley fine chopped, fresh
- 1 clove garlic pressed
- 1 tbsp salt
- 1 tbsp ground penja pepper fresh
- 1 tbsp thyme leaves fresh chopped
- 1 bush rosemary fresh
- 1 loaf bread for cleaning up the mess
fire roased salsa
- 4 red bell peppers
- 3 cloves garlic
- 1 onion
- 1 lemon
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp ground penja pepper
- 1 tbsp lemon juice
- Start up your wood fire and build up a good amber base of heat.
- Season your ribs with salt and pepper. When cooking over wood fire it is recommended to leave the membrane at the back of the ribs. You can use it as a shield to prevent the meat from drying out.
- Place the ribs vertically next to the fire. I am using a meat clamp on the Polar Grilli this makes it much easier to control the position of the meat.
- Now hang the bell pepper and lemon next to the fire and let them roast until the turn soft. Sear the sundried tomatoes, the garlic and the onion in a cast iron pan with the olive oil.
- When all the vegetables of the salsa are soft, place them in a blender with he rest of the ingredients. Press the juice out of the lemon and grind it all fine into a smooth paste.
- Now it’s time to make the butter basting bath. Melt the butter in a pan next to the fire and add all the ingredients except for the rosemary.
- Tie the rosemary to a wooden stick and use it to brush the butter onto the ribs. Baste the ribs with butter every now and then.
- Your ribs are done when they are buttery soft with a golden-brown color on the outside. The core temperature of the meat should be around 94°C/200°F. This can take 3 to 5 hours.
- Letting the meat rest for 10 minutes will improve the juicy- and tenderness.
- Roast slice of the bread and serve with the paprika salsa.
When cooking with wood fire it is important know which types of wood to use. In Europe Beech is very popular. It creates beautiful ambers unlike oak or birch that reduces to ash rather quickly.
Calories: 2095kcalCarbohydrates: 98gProtein: 91gFat: 149gSaturated Fat: 49gPolyunsaturated Fat: 23gMonounsaturated Fat: 56gTrans Fat: 1gCholesterol: 413mgSodium: 5311mgPotassium: 1774mgFiber: 12gSugar: 17gVitamin A: 4109IUVitamin C: 178mgCalcium: 345mgIron: 12mg
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