BBQ ribs with crisps

Pork Ribs with Cola & Cherry Sauce

1. Rub the ribs with mustard sauce and the Porkmafia “Memphis Mud” spice mix. Marinate in the fridge for about 4 hours.
2. Prepare the Kamado BONO grill for indirect cooking: light the charcoal, place the smoking chunks, add the two-zone system with deflectors, and the stainless steel grates. Wait for the temperature to reach 110°C.
3. Adjust the top and bottom air vents to maintain an even temperature.
4. Smoke the meat for about 2.5 hours. Then, wrap the ribs in foil and leave them in the grill for another hour at the same temperature.
5. Remove the ribs from the foil. Brush with Poppamies Cola & Cherry sauce and sear them on both sides for about 15 minutes, turning occasionally. Warm the canned beans in a small pan alongside the ribs.
6. Before serving, sprinkle crushed corn crisps on the ribs. Serve with roasted potatoes, drizzled with white truffle oil, pickled garlic stalks, and stewed beans. Garnish with chopped chili pepper and coriander.