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Ranke Ribbetjes

Ranke Ribs

Brewery de Ranke regularly brings fantastic beer at affordable prices on the market. De Kriek is an incredibly sour beer full of character that is used here to make a beer syrup as a glaze. Careful! Eating these Ranke Ribs in combination with the Kriek beer might cause biting your fingers to get the remains of the delicious glaze.
Course Aperitif, Main Course, Snack
Cuisine American, asian, Flemish
Keyword babyback ribs, beer glaze, brewery, classic 3, Coldsmoked, cooking with beer, Kamado Joe, kamado recipes, kriek, ranke, ribfest
Prep Time 10 minutes
Cook Time 2 hours
Brining 8 hours


  • 4 slabs ribs
  • sweet spicy rub to taste
  • Coriander to taste
  • Dukkah to taste

For the rub

  • 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

Ranke Kriek Glaze

  • 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

For the brine

  • 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


  1. Mix the ingredients for the brine in a pan and bring to boiling point. Leave to cool.
  2. Remove the membrane from the ribs and place under the brine for 1 night.

  3. Remove the ribs from the brine, pat dry thoroughly and rub with equal parts BBQ rub.

  4. Prepare the Kamado for a session at low temperature and add cherry smokewood between the coals. Wait until the smoke is thin and bluish.

  5. Cook the ribs for 2 hours at 140°C.
  6. Add the glaze to the ribs.
  7. Increase the temperature to 200°C and leave the ribs to cook for another 5 minutes so that the sugars can caramelize.

Cut the ribs and sprinkle with dukkah and fresh coriander. Tasty