Smoked Pork Ribs with Coleslaw
Breville Test Kitchen

Breville Test Kitchen

Smoked Pork Ribs with Coleslaw

the Smoking Gun®
the Smoking Gun® Product Details

the Smoking Gun®

2 hrs 40 mins total time

40 mins active time


Serves 4



  • baby back pork ribs icon
    4½ lb baby back pork ribs
  • pinch of hickory wood chips icon
    Pinch of hickory wood chips

For the marinade

  • olive oil icon
    1 tbsp olive oil
  • small onion icon
    1 small onion

    finely chopped

  • clove garlic icon
    2 cloves garlic


  • whiskey icon
    1 cup (8 fl oz) whiskey
  • smoked paprika icon
    1 tbsp smoked paprika
  • light brown sugar icon
    1 tbsp light brown sugar
  • Worcestershire sauce icon
    2 tbsp Worcestershire sauce
  • can diced tomatoes icon
    13½ oz can diced tomatoes
  • pinch of hickory wood chips icon
    Pinch of hickory wood chips

For the coleslaw

  • small cabbage icon
    ½ small cabbage

    finely shredded

  • green apple icon
    ½ green apple

    cored, cut into thin sticks

  • green onion icon
    2 green onions

    thinly sliced

  • aioli icon
    ¼ cup (2 oz) aioli
  • kosher salt icon
    Kosher salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • black sesame seeds icon
    1 tsp black sesame seeds


  • 1Preheat the oven to 300°F.
  • 2To make the marinade, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 2-3 minutes until onion has softened.
  • 3Add the whiskey and bring to a boil. Stir in the smoked paprika, brown sugar, Worcestershire sauce and tomatoes. Reduce the heat and simmer, stirring occasionally, for 15-20 minutes until thickened. Cool.
  • 4Transfer the marinade to a blender and pulse until smooth.
  • 5Pour half the marinade into a bowl, cover with plastic wrap and set aside.
  • 6Place the ribs on a large baking sheet and brush with the remaining marinade. Cover with foil and bake for 1 hour until the ribs are tender.
  • 7Meanwhile, connect the large end of the hose to the Smoking Gun barrel. Add a pinch of wood chips to the burn chamber and place the other end of the hose under the plastic wrap on the bowl of reserved marinade, with the opening sitting above the marinade. Seal with plastic wrap.
  • 8Turn the smoking gun on to HIGH Speed and ignite the wood chips. Switch to LOW Speed for a few seconds until the bowl is filled with a dense smoke. Switch to OFF position. Remove the hose and reseal the plastic wrap. Infuse for 3 minutes, then stir well.
  • 9Remove the ribs from the oven. Remove and discard the foil. Brush with about half of the smoked marinade. Increase the oven to 400°F.
  • 10Return the ribs to the oven and cook, uncovered, for 30 minutes or until well glazed and browned, brushing with the remaining smoked marinade halfway through cooking time.
  • 11Meanwhile, to make the coleslaw, combine cabbage, apple, onions and aioli in a bowl. Season with salt and pepper. Sprinkle with sesame seeds.
  • 12For smokier flavoured ribs, transfer the cooked ribs to a large bowl or serving dish. Cover with foil and repeat the smoking process (referring to steps 6 and 7, placing hose under the foil covering).
  • 13Serve the ribs with the coleslaw.
Main course
Gluten Free

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