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Smoked Baby Back Ribs With Chilli Lime Coleslaw

Ninja Kitchen
Recipe by Ninja Kitchen

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  • Prep 30 mins
  • Total 3 hours
  • Medium
  • Serves 4

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  • 225g 4 half rack pork "baby rack" ribs
  • 2 tbsp Teaspoons fine sea salt
  • 50g Barbecue seasoning
  • 100-200ml Cider vinegar for blasting
  • 150 - 200ml Barbecue sauce
  • Chilli-Lime Coleslaw
  • 100ml Full-fat yoghurt
  • 50g Mayonnaise
  • Juice of 1-2 limes
  • 1 small bunch fresh coriander, finely chopped
  • 2 green or red chillies, deseeded, finely chopped
  • 600g head white or red cabbage (or a mixture), cored, finely sliced
  • 1 medium carrot, peeled, grated
  • 4 spring onions, trimmed, finely sliced
  • Sea salt and ground black pepper, as desired
  • Step 1

    Liberally cover ribs on all sides with salt and barbecue seasoning, pressing to stick and tapping to discard any excess.

  • Step 2

    Fill the smoke box with pellets up to the max fill line. Close box lid.

  • Step 3

    Lift the grill lid and place ribs meat side down in the centre of the grill grate. Use a brush to gently dab the ribs with the vinegar (don’t brush as you’ll knock off the rub), flip over and repeat. Close the lid.

  • Step 4

    Follow ignition instructions on unit, then use the function dial to select LOW/SLOW and the TEMPERATURE CONTROL dial to set temperature to 120°C. Select WOODFIRE FLAVOUR and close the hood to begin preheating (unit will flash current grill temperature and set grill temperature until preheated).

    Unit is preheated when set temperature is displayed and unit beeps (after approx. 15-20 minutes).

  • Step 5

    To prepare the coleslaw, combine all ingredients in a medium bowl and set aside.

  • Step 6

    After 45 minutes, open the lid, baste the ribs with vinegar, flip and repeat. Close lid, cook for another 45 minutes, then repeat the basting process again.

    Close lid and cook for an additional 30 minutes. Cooking is complete when an instant-read thermometer reads between 85˚C-90˚C.

  • Step 7

    When cooking is complete, open the lid and brush the ribs with barbecue sauce. Return ribs to the grill and continue cooking on LOW/SLOW at 120°C for 10 minutes or until the ribs are tender and the barbecue sauce has a glossy lacquered finish.

    Internal temperature should reach 110˚C with an instant-read thermometer.

  • Step 8

    When cooking is complete, let ribs rest for 10 minutes before serving with chilli-lime coleslaw.