Mexican-Spiced Kamado Ribs with Fresh Salad
Mexican-Spiced Kamado Ribs with Fresh Salad
Ingrediënten
- 1 rack spareribs (ca. 800g)
- 100ml barbecuesauce naar keuze
- 150g gemengde sla
- 1 avocado, in blokjes
- 1 rode ui, in dunne ringen
- Sap van 1 limoen
Bereidingswijze
Marinating the Ribs
Mix the chili powder, paprika powder, cumin, garlic powder, and brown sugar. Remove the membrane from the ribs and rub generously with the spice mix. Let soak for at least 30 minutes.
Preparing the Kamado
Prepare the kamado for indirect grilling at a temperature of 120-130°C. Add wood chips if desired for extra flavor.
Smoking the Ribs
Place the ribs on the grill rack and let them cook slowly for 3 to 3.5 hours. Brush with barbecue sauce during the last half hour for a nice glaze.
Making the Salad
Toss the greens with the avocado and red onion. Make a dressing from the lime juice and olive oil, and toss the salad just before serving.
Serving
Remove the ribs from the kamado, let them rest for 5 minutes, cut into portions, and serve immediately with the fresh salad.
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