Kamado Ribs Recipe: Caramel Explosion Ribs American Barbecue Style
Surprise your guests and delight your loved ones with a great classic of the American barbecue: caramelised ribs in the kamado. Meltingly tender, glossy and intensely aromatic, these slow-cooked pork ribs transform a simple meal into a truly convivial gourmet experience.
Ingredients:
The success of this recipe depends on patience and the quality of the ingredients. Slow cooking in the kamado brings out the tenderness of the meat and achieves that signature American ribs texture.
- 1.5 to 2 kg of pork ribs
- 4 tablespoons of honey
- 6 tablespoons of soy sauce
- 2 cloves of garlic
- 1 piece of fresh ginger, grated
- The juice and zest of one lime
- 1 tablespoon of cider vinegar
- Freshly ground black pepper
- (Optional) smoking wood
Preparation
Step 1: Preparing the marinade
In a bowl, mix the honey, soy sauce, crushed garlic, grated ginger, the juice and zest of the lime, and the cider vinegar. Season generously with pepper.
Step 2: Marinating the ribs
Brush the pork ribs on all sides. Cover with cling film and leave to rest for at least 2 hours, ideally overnight in the fridge for a more intense flavour.
Step 3: Preparing the ribs for cooking
Remove the meat from the refrigerator, allow it to come to room temperature, then lightly drain off any excess marinade (keep it for glazing).
You can replace the honey with maple syrup for a more woody note
Mastering cooking on the kamado
The secret to perfect ribs lies in a three-stage cooking process, always using indirect heat. To make this recipe, you will need:
The secret to perfect ribs lies in three-stage cooking, always using indirect heat.
Step 1: Slow cooking - 110°C
Preheat the kamado to 110°C, fit a deflector and, if desired, add a little smoking wood.
Place the ribs on the grill and cook for 2 to 3 hours, until the meat begins to pull away from the bones.
Step 2: Wrapped cooking – 150°C
Wrap the ribs in aluminium foil with a little reserved marinade. Raise the temperature to 150°C and continue cooking for 45 minutes to 1 hour to preserve tenderness.
Step 3: Final caramelisation – 180°C
Unwrap the ribs, baste them generously with marinade and increase the temperature to 180°C.
Allow to caramelise for 10 to 15 minutes, watching carefully, until a glossy, lacquered surface is achieved.
Service and sides: US barbecue spirit
Serve the ribs piping hot, sliced between each bone, for an irresistible visual effect.
- Homemade coleslaw or fresh salad
- Roast potatoes or grilled corn
- Pickles, gherkins or red onions for balance
- Barbecue sauce or reduced cooking juices
At the table, everyone helps themselves with their fingers: conviviality above all!
Why kamado ribs?
If you are seeking a convivial and spectacular recipe, kamado ribs are the obvious choice. Thanks to its slow and perfectly controlled cooking, the kamado elevates the meat, rendering it incredibly tender and juicy. Perfect for a meal with friends or a festive barbecue, kamado ribs offer a generous and indulgent experience, inspired by the great traditions of American barbecue.
- Melt-in-the-mouth meat that comes away easily from the bone
- Balanced smoky and caramelised flavour, without excess
- Customisable recipe: honey, barbecue sauce, spices, chilli or lime
No more dry, characterless barbecues! Make way for flavourful, glossy and comforting ribs that turn every kamado cook into a true moment of sharing.
Conclusion
Caramelised ribs on the kamado are much more than just a recipe: they are a true barbecue experience. Easy to prepare yet spectacular to enjoy, they embody the spirit of sharing and perfectly controlled cooking. Light your kamado, take your time, and offer your guests an unforgettable gourmet moment.
