Pork Ribs & Carciofi alla Romana Roman style artichokes on Kamado Joe

Baby back Pork Ribs on Kamado Joe & Carciofi alla Romana (Roman style artichokes)

Hi Everyone,

Nothing like good baby back pork ribs in a combination with an Italian recipe of Carciofi (artichokes).

Roman style Artichokes
is a traditional dish from Lazio, Carciofi alla Romana (Roman-style artichokes). Nothing is left to chance in the preparation of this simple and fragrant side dish: from the choice of the variety of artichokes, the violet (or Romanesco artichoke), which is distinguished from the others by its rounder shape and its thornless leaves. Then the mint (or mentuccia better still), the parsley, and the cloves of garlic flavor the inside. And tightly squeezed into a pan, the magic happens: with slow cooking, this hard-peeled flower is transformed into a deliciously soft and fragrant side dish. Whether you are from Rome or not, serving Carciofi alla romana will always be a success!

INGREDIENTS:
Artichokes (10)
2 tablespoons of Parsley
Mint 1 small bunch - or mentuccia
Garlic 3 clove
Salt to taste
Black pepper to taste
Extra virgin olive oil ½ cup (100 ml)
Water aprox. 1 ½ cup (350g)
Lemons 1

Cooking-Time:
Approx. 30 minutes

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Baby back ribs
are taken from around the loin,
the muscle that runs along the pig's back on either side of the spine.
They're curvier and shorter than spareribs
(hence, the diminutive “baby”) with lots of lean meat
both between and on top of the bones.

I have delicately smoked the ribs for a slow cooking time of about 3 hours.
These are the results. Let me know your comments.
Go out and try this is delicious!

Cooking-Time:
Approx. 3 hours

Cooking-Temperature:
Set your BBQ on
110°C / 230°F.

INGREDIENTS:
For the dry rub
1 part ground black pepper
1 tablespoon onion powder
1/2 part salt
1/2 part of garlic powder
1/2 part paprika powder
1 teaspoon of chili powder

For the sauce
100g of butter
1/2 tablespoon of mosterd sauce
1 tablespoon of sugar cane
1/2 tablespoon of dry rub
3 tablespoon of ketchup
1 lemon
1/2 cup of ketchup
3/4 cup of apple cider

After 2 hours of cooking add the sauce

After cooking the ribs
for 20 minutes with the sauce
remove them from the heat
and wrap in butcher paper.

Test if the meat is nice and tender
with a toothpick
there should be no resistance

Rest the meat 20 minutes
than is ready to eat.

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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video!