I really like meat recipes made in shapes, in cake shapes, more precisely, because they do not require much work and the final result is phenomenal !!! This is also the story of this meat cake with slices of smoked ribs, which I highly recommend… now or on any other day when you don’t feel like cooking 😀 And I give you another appetizing idea at hand, a meatball Greek , which you can serve with tzatziki !!! A feast!
Peel the onion and garlic and chop finely. Choose the spinach, clean it and wash it. Put in a pot and simmer quickly (in a tablespoon of oil and 4.5 tablespoons of water), stirring constantly. Then remove the spinach from the pot, drain and chop finely. You can use ready-boiled or frozen spinach.
Heat the oil in a saucepan, heat the onion and garlic, approx. 2 minutes, or until glassy. Salt and pepper to taste, then pour into a bowl and set aside. Preheat the oven to 180 degrees C (proper heat). Grease with butter a classic form of cake.
Mix the hardened onion with the pepper and tomato paste. If you don’t have pasta, chop 2 well-cooked tomatoes (without peel) with 1 pepper. Ultimately, use ketchup 😀 Add the sugar to the mixture, which highlights the taste of the meat and slightly tempers the tomatoes, mustard, minced meat, mashed potatoes, which binds very well the composition small), oatmeal or breadcrumbs, beaten eggs separately and chopped spinach. Mix vigorously until a homogeneous mass is formed. Season with salt and pepper.
- 1 rack baby back ribs
- 1/4 cup BBq sauce
- 1/4 cup brown sugar
- 1/4 cup apple whiskey ( Jim Beam) sub in apple juice if wanted
Add marinade to ribs, keeping a small amount aside for basting and place ribs in a plastic bag to marinade for a few hours in the fridge before smoking.
Fill up and add water pan to smoker.
Soak wood chips (we used hickory) in water for 30 minutes, then add to smoker.
Start smoker and raise temperature to 225 degrees.
Wait for smoke to start and then add ribs.
Using remaining marinade, baste ribs hourly. The smoke will run out as the chips will burn completely, do not add more. You simply need to smoke it at the beginning and then let them cook for a long time.
Smoke at 225 for up to 6 hours and cooked to a safe temperature. ( 165 °F ) The ribs will reach this temperature early on, to get fall-off-the-bone meat you have to cook them longer and allow the meat fibers to dissolve further.
- Category: Main Dish
- Method: Main Course
- Cuisine: American
- Serving Size: 6
- Calories: 3049kcal
- Sodium: 1606mg
- Fat: 161g
- Carbohydrates: 83g
- Protein: 263g
Keywords: Whisky Smoked Ribs