Transport your taste buds to an e era of culinary excellence with this unique and flavorful seasonal masterpiece for your backyard barbecue.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
700 grams/ 1.5 lbs Baby back ribs
2 tsp finishing salt
2 tsp nutmeg powder
2 tsp ground cloves powder
300 grams / 11 oz potatoes
300 grams/ 11 oz sauerkraut
125 ml ½ cup milk
500 ml 2 cups white wine
- Leave the membrane on the back of the ribs.
- Season the ribs on both sides with 2 tsp of finishing salt.
- Add 2 tsp of nutmeg powder on both sides.
- Add 2 tsp of ground cloves powder on both sides.
- Fire up your Smoking Cabinet and set it for a temperature of 120°C or 250°F with beech wood as smokewood.
- Stick a strong meat hook behind the second rib of your rack and leave it hanging to smoke in your cabinet.
- In the meantime: cook 300 grams or 11 oz of potatoes and add 125 ml or ½cup of milk while mashing them into mashed potatoes.
- Cook around 300 grams or 11 oz of sauerkraut in white wine.
- After around 4 ½ hours your ribs should be done at a temperature of 94°C or 200°F and it's time to let them rest.
- Cut the ribs in smaller racks and place them on top a portion of sauerkraut and mashed potatoes.