Spare rib | sweet potato | macadamia | pickel

4 persons | Kamado, Pork | Meat | Main dish

Prep time

• Light a medium amount of charcoal and heat your Kamado to 100°C. When the Kamado is at temperature, place the pro set in the Kamado. Place the grill on the highest level and the heat shield on the middle level.

Preparation

• Coat the spare ribs with meat marinade and sprinkle with barbeque herbs and provencal seasoning. Place the ribs on your grill or on the rib rack and grill for 3 hours at 100°C. For extra flavour, add wine cask shreds every half hour. 

• After 3 hours, remove the ribs from the Kamado and place them on aluminium foil, make a package with raised edges and pour the apple juice over the ribs. Then wrap them well to prevent the juice from leaking. Then let the ribs grill for another 2 hours at 120°C. To be safe, you can place a drip pan under the grill so you can catch any leaking juice. 

• After 2 hours, remove the ribs from the barbecue and unwrap them from the foil. Collect the apple juice and mix it with the maple syrup, ketchup and soy sauce manis. Rub the ribs with the homemade marinade and place the ribs back on the barbecue, directly on the grill without foil. Let them grill for another 1 hour at 150°C, adding some wine barrel shreds for flavour. Every 15 minutes, rub the ribs with the homemade marinade. 

• Meanwhile, place the potatoes on a piece of aluminium foil and sprinkle with vegetable seasoning. Fold the foil closed and place the potatoes next to your ribs, on the highest grid, on the barbecue. 

• Cook both potatoes and ribs for 1 hour at 150°C.

• Remove the ribs and potatoes from the barbecue. Slice open the potatoes and add 1 tablespoon of ricotta per potato. Top this with fresh coriander, chopped macadamia nuts and crushed pickle chips. 

• Serve the potatoes with the ribs and enjoy!

Tip
Use the sweet potato recipe in combination with roe or deer fillet. Or let the potato be a perfect basis for a vegetarian dish.