Smoked Iberico Ribs Recipe

Trim & season

Pat ribs dry with paper towel. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika. Rub the dry mix evenly over both sides of the 400 g Iberico ribs.

Marinate

Mix light soy, Shaoxing wine and neutral oil. Brush the mixture over the seasoned ribs. Refrigerate uncovered or loosely covered for at least 1 hour (or up to 4 hours) to let flavors penetrate.

Cook potatoes

Place peeled and cubed sweet potatoes (500 g) in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until very tender, about 12–15 minutes. Drain well.

Mash & finish

Return drained sweet potatoes to the warm pot. Add butter and mash until mostly smooth. Stir in milk/cream 60 ml, salt 1 tsp, white pepper 1/4 tsp and honey 1 tsp if using. Use a hand mixer or ricer for a silkier purée. Keep warm while ribs finish.

Prepare smoker or oven

Preheat smoker to 110°C (225°F). If using a charcoal/offset smoker add soaked apple or cherry wood chips. For oven method, preheat to 130°C (265°F) and set up a tray with soaked wood chips on a foil packet with holes placed on a separate rack (for smoke aroma).

Smoke low and slow

Place ribs bone-side down on the smoker rack. Smoke at 110°C (225°F) until internal temperature reaches about 85°C (185°F) and ribs are tender when probed, about 2 to 2.5 hours depending on thickness. Maintain steady temperature and add wood chips as needed for consistent smoke.

Make glaze

In a small saucepan combine hoisin 3 tbs, dark soy 1 tbs, light soy 1 tbs, rice vinegar 1 tsp, brown sugar 2 tbs, sesame oil 1/2 tsp, grated ginger 1 tsp, minced garlic 1 tsp and chili paste 1/2 tsp if using. Bring to a gentle simmer to dissolve sugar, about 2 minutes.

Thicken glaze

Mix cornstarch 1 tsp with cold water 2 tbs to make a slurry. Whisk slurry into simmering glaze and cook 30–45 seconds until glossy and slightly thickened. Remove from heat and set aside.

Glaze the ribs

When ribs reach target tenderness, transfer to a tray. Brush a generous layer of the Cantonese glaze over both sides. Increase smoker/oven temperature to 180–200°C (355–395°F) or transfer to a hot grill/pan.

Caramelize finish

Return glazed ribs to heat for 5–8 minutes to set and slightly caramelize the glaze, brushing another thin coat once or twice. For a deeper char, finish with a quick high-heat sear in a hot oiled pan (1 tbs oil) for 30–60 seconds per side, watching carefully to avoid burning.

Slice the ribs between bones into individual portions. Spoon a generous bed of sweet potato purée onto the plate, place 2–3 glazed Iberico rib pieces on top. Spoon any remaining glaze over ribs.

Garnish with a light sprinkle of sesame seeds and sliced spring onion. Serve immediately.