Ladder from Smoker with Cherry Chipotle BBQ Sauce and North-south Salad Bouquet

Put all the ingredients together in a saucepan, simmer at low temperature and reduce until the amount of sauce is about a third of the original amount and is nice and thick. This is a relatively long process and you have to stir the sauce regularly. Make sure to put a lid on the pot at an angle, as the sauce will splash.

Now mix the sauce finely and creamy with a hand blender. You can determine the degree of spiciness of the sauce yourself with the chipotle sauce.

As soon as the sauce has cooled down, it can be bottled and stored in the refrigerator for up to 6 months.

First, soak a good four handfuls of smoking chips in a bowl with lukewarm water and drain them shortly before use.

First you remove the silver skin of the ladder. On the inside (bone side) there is a membrane that should be removed before preparation. Using a spoon, gently slide the second bone under the silver skin, lift it up and then peel it off in one piece. The spoon prevents the skin from cutting or tearing and makes it easier to pull it off.

Now sprinkle the rub generously on both sides of the ribs and massage in well without oil or the like. After a good 30 minutes, the rub is soaked and adheres completely to the meat.

While the rub is moving in, the smoker can be preheated. If you don't have a smoker, a grill with a lid will do, regardless of whether it is coal or gas. Read your instructions for use to find out how best to smoke with your device.

Put the ladder in the smoker and smoke it for a good 3 hours at 120 degrees. Refill chips every now and then to create even smoke.

After the three hours, the ladder has a reddish color and smells wonderfully smoked. Carefully place the ladder in a large roasting pan that has a spacer or grid to prevent it from lying in liquid.

Put the rest of the Cherry Cola in the roaster and seal the roaster well with several layers of aluminum foil so that hardly any steam can escape. Let the whole thing steam for another 2 hours at 120 degrees in the oven.

Now carefully remove the ladder, as the meat is already very tender (attention: hot steam) and brush well with the cherry BBQ sauce with a brush.

As the last act, put the ladder again in the grill or smoker at 120 degrees so that the BBQ sauce attracts or caramelizes a little.

Wash the potatoes and carrots. Quarter the potatoes into wedges, only halve if they are too small, cut the carrots into bite-sized cubes. Peel the beetroot (or alternatively beetroot) and cut into cubes.

Then mix everything with olive oil, salt, pepper, 3 sprigs of thyme and rosemary each. Spread everything on two trays and bake in the oven preheated to 180 ° C for a good 35 minutes, until everything is crispy.

Make a dressing from the raspberry vinegar, honey, mustard, olive oil, salt and pepper, refine with thyme if necessary. Clean the rocket and slice the Parmesan.

Take the vegetables out of the oven and let them cool down a little. Then mix together with rocket, Parmesan and the dressing and ideally serve while it is lukewarm.

The recipe comes from the low-carb kitchen and is therefore called "fake potato salad".

First hard boil three eggs and let them cool.

Cut the peeled kohlrabi into 1.5 cm wide slices and then into cubes. Cook in a saucepan with salted water for about 10-15 minutes, until the kohlrabi is soft but still has a bite. Drain the water and set aside the kohlrabi.

Pour 20,200 ml of rapeseed oil into a slim, tall vessel that can hold a hand blender. Beat the egg in the oil and add half a flat teaspoon of salt, a flat teaspoon of mustard and about a teaspoon of lemon juice.

Now bring the hand blender (do not switch on yet!) To the bottom of the vessel, only switch it on now and pull it up very slowly. The mayonnaise is ready.

Peel the boiled eggs, remove the yolks, add to the mayonnaise with the yoghurt and mix everything again briefly with the blender.

Cut the cornichons and egg white into small slices and add to the kohlrabi with the mayo dressing and capers. Mix everything well and season with salt, pepper and a little cucumber water.

Garnish with fresh chives.