Lithuanian-Style Smoked Pork Ribs

Ingredients

In this Lithuanian adaptation of South Texas-Style Barbecue, we incorporate traditional Lithuanian spices and flavors to create a distinct taste. The original American barbecue is known for its bold and tangy flavors, while Lithuanian cuisine leans towards earthy and aromatic profiles. By infusing the ribs with garlic, paprika, and caraway seeds, we add a unique twist that reflects the essence of Lithuanian culinary traditions. We alse have the original recipe for South Texas-Style Barbecue, so you can check it out.

• 2 kg (4.4 lbs) pork ribs 2 kg (4.4 lbs) pork ribs
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon caraway seeds 1 tablespoon caraway seeds
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/4 cup brown sugar 1/4 cup brown sugar
• 1/4 cup vegetable oil 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 10g)
• Carbohydrates: 8g (Sugars: 6g)
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the minced garlic, paprika, caraway seeds, salt, black pepper, brown sugar, vegetable oil, and apple cider vinegar to create a marinade.
2. 2.
   Place the pork ribs in a large dish and pour the marinade over them, ensuring they are evenly coated. Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat your smoker to 110°C (225°F) and prepare it for indirect smoking.
4. 4.
   Remove the ribs from the marinade and let any excess marinade drip off. Place the ribs on the smoker rack, bone side down.
5. 5.
   Smoke the ribs for approximately 4-5 hours, or until the internal temperature reaches 93°C (200°F) and the meat is tender.
6. 6.
   Once cooked, remove the ribs from the smoker and let them rest for 10 minutes before serving.
7. 7.
   Slice the ribs into individual portions and serve hot.

Treat your ingredients with care...

• Caraway seeds — Toast the caraway seeds in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor before adding them to the marinade.

Tips & Tricks

• For a smokier flavor, add a handful of soaked wood chips to the smoker during the cooking process.
• Baste the ribs with the marinade every hour to keep them moist and enhance the flavor.
• Serve the ribs with traditional Lithuanian side dishes like boiled potatoes, sauerkraut, or pickled vegetables.

Serving advice

Serve the Lithuanian-Style Smoked Pork Ribs hot, allowing the tender meat to shine. Accompany them with a side of boiled potatoes and a refreshing cucumber salad for a complete Lithuanian dining experience.

Presentation advice

Arrange the sliced ribs on a platter, showcasing their caramelized crust and juicy meat. Garnish with fresh herbs, such as parsley or dill, for a pop of color.