This recipe uses the Breville Smoking Gun. The Smoking Gun adds a finishing touch to your food by smoking meat, fish, vegetables, sauces and cocktails for a natural smoke flavour infusion.
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 Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the marinade. Turn the smoking gun to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Refrigerate ribs until ready to use
Preheat oven to 200°C/180°C/ Gas 5
Remove foil from ribs and brown ribs in the oven for a further 30 minutes, brushing regularly with marinade
For a smokier flavor, place ribs brushed with marinade in a baking tray and cover with foil and smoke again before serving
Coleslaw
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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