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1 tablespoon olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 cup (250ml) whiskey

1 tablespoon smoked paprika

1 tablespoon brown sugar

2 tablespoons Worcestershire sauce

1 (400g) can diced tomatoes

Pinch of hickory wood chips

2kg pork ribs


1/2 (400g) white cabbage, trimmed and finely shredded

1/2 (100g) green apple, cored and juliened

2 green onions, finely juliened

1/4 cup (60g) smoked aioli (see “Smoked Roasted Garlic Aioli” recipe)

Salt and pepper, to taste

1 teaspoon black sesame seeds, to garnish


Preheat oven to 160°C/140°C 

Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring, for 2-3 minutes or until onion has softened. Add whiskey and bring to a boil. Add smoked paprika, brown sugar, Worcestershire sauce and diced tomatoes and continue to cook for 15-20 minutes or until thickened. Cool. Pulse in a blender until smooth

Place ribs on a baking tray, brush with half of the marinade, cover with foil and cook in pre-heated oven for 1 hour or until tender

Put remaining marinade into a bowl and cover with plastic wrap

Add hickory wood chips to the burn chamber of the smoking gun. Put cup cover. Turn the smoking gun on and ignite wood chips. Smoke for a few seconds until the bowl is filled with a dense smoke. Let infuse for 3 minutes. Refrigerate ribs until ready to use.

Remove foil from ribs and brown ribs in the oven for a further 30 minutes, brushing regularly with marinade

For a smokier flavour, place ribs brushed with marinade in a baking tray and cover with foil and smoke again before serving

For the coleslaw, combine all ingredients except sesame seeds in a bowl and season. Garnish with black sesame seeds and serve with the ribs

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