Smoky Polish Ribs with Honey Glaze

Ingredients

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 1/4 cup (60 ml) honey 1/4 cup (60 ml) honey
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons smoked paprika 2 tablespoons smoked paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your smoker to 225°F (107°C) and prepare it for indirect cooking.
2. 2.
   In a small bowl, whisk together the honey, soy sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
3. 3.
   Place the ribs on the smoker, bone side down, and smoke for 3 hours, maintaining a steady temperature.
4. 4.
   After 3 hours, brush the honey glaze generously over the ribs, making sure to coat them evenly.
5. 5.
   Continue smoking the ribs for an additional 1-2 hours, or until the meat is tender and the glaze has caramelized.
6. 6.
   Remove the ribs from the smoker and let them rest for a few minutes. Sprinkle with fresh parsley for garnish.
7. 7.
   Slice the ribs between the bones and serve hot.

Treat your ingredients with care...

• Honey — Use a good quality honey for the glaze to enhance the flavor. If you prefer a milder sweetness, you can reduce the amount of honey used.
• Smoked paprika — Opt for a high-quality smoked paprika to achieve the authentic smoky flavor in the ribs.

Tips & Tricks

• For an extra smoky flavor, you can add a handful of soaked wood chips to the smoker.
• If you prefer spicier ribs, increase the amount of cayenne pepper in the glaze.
• Letting the ribs rest after smoking allows the juices to redistribute, resulting in more tender meat.

Serving advice

Serve the smoky Polish ribs with honey glaze as a main course alongside traditional Polish sides like mashed potatoes, sauerkraut, or pickles. Add a fresh salad for a refreshing contrast.

Presentation advice

Arrange the sliced ribs on a platter, drizzle any remaining glaze over them, and garnish with fresh parsley. Serve with a side of sauerkraut and mashed potatoes for an authentic Polish presentation.