John Myers
Ingredients for 2 servings:
- 1 kg pork ribs (thick ribs) in one piece
- 3 tbsp Old Hickory smoked salt
- 1 tsp all-spice
- 150 ml tomato ketchup
- 2 tbsp mustard
- 1 tbsp honey
- 2 tbsp curry powder
- 2 tbsp paprika powder, sweet
- 1 tsp paprika powder, hot
- 1 tbsp thyme
- 4 cloves garlic
- some pepper
- 1 dash of olive oil
Instructions
Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 2 hours; Total time approx. 6 hours 10 minutes
1 day before pickled in Old Hickory smoked salt
Wash and dry the pork ribs, rub them with smoked salt, and marinate them in foil for about 4 hours, or preferably overnight in the refrigerator. Then boil them in a pot of water for about 1 hour (until the bones loosen slightly), remove them, and cut them in half. For the marinade, peel and dice the garlic, and finely grind it with the thyme and allspice berries. Mix everything together with olive oil, tomato ketchup, mustard, paprika, honey, and curry powder. Place the ribs on a baking sheet, season with pepper, brush well with the marinade, and bake in the oven at 170°C (350°F) for 1 hour. Turn them over halfway through and brush them again with the marinade. Be careful with the salt, as the smoked salt will still impart flavor to the meat. We only served it with herb butter baguette. If you serve it with baked potatoes and salad, the meat will serve enough for 4 people.
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