Ranke Ribbetjes – Cherry Beer glazed smoked ribs
Anyone who follows the blog for a while, will know by now that I like to work with a homemade beer syrup as glaze. It’s remarkable how many different tastes the different beers can lead to. For the last episode of the 4 part series for Tendens TV we focus on Low and slow BBQ and I try to impress with a glaze based on one of my favorite beers. De Kriek from brewery De Ranke is very tasteful and can offer a nice refreshment with the aperitif. Used in a beer syrup it forms the basis for these Ranke Ribbetjes which I prepare together with my good mate Birger Allary (Belgian TV star) on the Kamado Joe classic 3. This in the magical setting of Restaurant “Willem Hiele” in Koksijde.
Disclaimer: Mail for @tendens.tv in cooperation with Kamado Joe Netherlands. All opinions expressed are personal and sincere
Finishing in beauty… I’m not talking about the looks of (all) pitmasters in this episode, but about the friendship behind it. For those who are familiar wiht the Belgian BBQ scene, Birger will undoubtedly not need an introduction (if you wish some intro anyway, this post might be fun to read). Together we stood at the cradle of our BBQ adventures as colleagues in the psychiatric hospital Sint-Jozefskliniek in Pittem where we alternated the sometimes intense moments at work, with breaks in which we shared our first experiences at the BBQ. Teaching from each other and above all sharing loads of memorable moments. We each sailed our own course. Me with my blog and Birger within the BBQ competition and eventually as the winner of My Pop-up Restaurant. Together we founded the Belgian BBQ group to unite the passion within Belgium. In the last episode for the local TV we come back together to bundle our experiences over the last to create some delicious BBQ porn.
Where I try to keep the focus wide, Birger focuses more on a specialization in the low and slow BBQ scene. He has successfully won a number of prizes in the KCBS competitions where he excels with his Chicken Lollipops. Within the framework of Bar Raphaël (Willem Hiele) we prepare pickled “Ranke Ribbetjes” together. Not completely according to how Birger does it traditionally. We are not that cocky enough to keep a camera crew busy for hours. But still for about 2 hours at 140°C as I usually make them. The Ranky ribs get a mildly spicy rub and a beer syrup as lacquer at the end to caramelize nicely. The sourness of the Kriek is somewhat absorbed by the sugar but the taste remains nice and subtle. Serve a Kriek van de Ranke with these Ranke Ribbetjes and your guests will undoubtedly praise your feeling for taste.
The special thing about this experience is that for the first time we are actually cooking together at the BBQ. In all that time together we sometimes alternated so one or the other was working the grill, but never both. As expected, the preparation of the Ranke Ribbetjes and the rest of the BBQ dish ran very smoothly. It felt like we had been working together for years and were able to complement each other’s preparation without a lot of words. The result was a delicious BBQ dish with Russian Roulette Chicken Lollipops, the Ranke ribs, Pommes fondantes and a delicious cabbage salad with orange (recipes follow) all neatly finished in 2 hours. Moreover a maiden run for my brand new Kamado Joe 3 where for the first time I could use the Slo roller which promotes an even cooking and distribution of smoke in the entire BBQ.
We don’t know if the decor and the creativity of the environment has influenced us that much. But in any case it feels a bit magical to be able to put together a beautiful menu without having to test it beforehand. An experience making us long for more (both literally and figuratively). Although the Ranke Ribbetjes were already very tasty, to use Willem Hiele’s words: “Fuck, I have to give that shit to my guests”, I can already promise you that next recipe will be even better! The Russian Roulette chicken lollipops in an Asian way were served with a sublime yet simple lacquer are an absolute hit. Curious to see the accompanying video of this experience? Take a quick look at Tendens.tv . Have fun!
- 4 slabs ribs
- sweet spicy rub to taste
- Coriander to taste
- Dukkah to taste
- 6 parts cane sugar
- 4 parts salt
- 4 parts paprika powder
- 3 parts ground fennel seed
- 2 parts ground black pepper
- 1 part ground cumin seed
- 600 ml. Cherry beer by brewery De Ranke or another sour cherry beer if you can't get your hands on one
- 300 gr. sugar
- 2 l water
- 150 gr salt
- handful of kaffir lime leaves dried
- 2 pieces of lemongrass
- 1 inch ginger finely chopped
- 1 pipe onion crushed
- 2 tbsp mustard seed coarsely crushed
Mix the ingredients for the brine in a pan and bring to boiling point. Leave to cool.
Remove the membrane from the ribs and place under the brine for 1 night.
Remove the ribs from the brine, pat dry thoroughly and rub with equal parts BBQ rub.
Prepare the Kamado for a session at low temperature and add cherry smokewood between the coals. Wait until the smoke is thin and bluish.
Cook the ribs for 2 hours at 140°C.
Add the glaze to the ribs.
Increase the temperature to 200°C and leave the ribs to cook for another 5 minutes so that the sugars can caramelize.