Iberico ribs with mojo picón

The cook, step by step.

1. 1

   Step 1

   Done

   We start by making the mojo picon. For this we already light the coals of the barbecue. Temperature doesn't matter here. The point is to roast the peppers directly above the coal, which will then be roasted black, which is not very bad. Put this slightly around, giving the pepper and sauce its grilled, smoked taste. After grilling the peppers, bring the temperature of the barbecue to 150 degrees Celsius and go for an indirect setting. After grilling, put the peppers under a piece of aluminum foil. This helps to release the skin and makes it easy to scrape the burnt skin off the peppers.

   BBQ temperature: 150°C
2. 2

   Step 2

   Done

   Now it's time to take the Iberico ribs out of the pack, pat dry all around, keep the water on the back of the ribs and then sprinkle around with pepper and salt. We're now laying the ribs on the barbecue at 150 degrees Celsius. Would you mind adding some smoking wood? Then do this now and then go for cherry wood, this is nice soft and doesn't give out a dominant smoke flavor but this is absolutely not necessary with iberico ribs.

   BBQ temperature: 150°C
3. 3

   Step 3

   Done

   In the meantime, we continue with the mojo sauce by scraping the skin of the peppers and keeping them safe from their contents. After this the peppers together with all other ingredients for the sauce in the blender and we blend it into a nice smooth sauce. After this we put this sauce in the cooler so that it can cool off.

4. 4

   Step 4

   Done

   The iberico ribs let us cook indirectly for 2 hours and they look like this.

   2h
5. 5

   Step 5

   Done

   Then let them rest for a few minutes and serve the ribs with the mojo sauce. Really enjoy this! Bon appetit!