Say hello to the holiday recipe you didn’t know you needed. This dish is all about the balance of sweet and savoury: smoked baby back ribs are covered in a deliciously sweet and salty black currant bbq sauce and paired with smoked Brie for dipping, then topped with chopped almonds, dried cranberries and orange zest. The rich and creamy smoked Brie paired with the sweet and salty smoked ribs is a bite you won’t soon forget.
Related: Smoked Lamb Shepherd’s Pie
ingredients
Ribs
Rub
Black currant BBQ sauce
Brie
directions
This recipe requires a smoker.
Set smoker to 250°F.
Remove the silverskin from baby back ribs and drizzle with canola oil.
To make the rub: In a bowl, mix salt, black pepper and brown sugar; apply generously to all sides of ribs. Place in the smoker for 1-1½ hours.
To make bbq sauce: In a bowl, add brown sugar, soy sauce, molasses, black pepper and add in the melted butter while it’s still hot. Whisk together. Add in the black currant jam, whisk. Add in the balsamic vinegar, whisk.
On a clean work surface, set up a large piece of aluminum foil with a piece of parchment paper on top. Once ribs have been smoking for 1-1 ½ hours, remove from the smoker and place on the parchment, cover in bbq sauce. Wrap the ribs first in the parchment paper and then in the aluminum foil, place back in the smoker for another 1½-2 hours.
Chop almonds and dried cranberries and place in a bowl, set aside.
Place the wheel of Brie in the smoker on a piece of parchment paper, smoke for 20 minutes, or until it starts to soften.
Remove ribs from the smoker once done and cut up. Place on a plate or board in a circle with space in the middle for the brie. Place the Brie in the centre of the ribs and using tongs or a knife, pull back the top layer of skin on the Brie, allowing the melted cheese to ooze out. Top the brie with the almonds and dried cranberries. Warm up leftover bbq sauce and pour over the ribs. Garnish with orange zest. Grab a rib and dip it into the melted Brie and dig in.
