Recipes by Borniak

Recipes by Borniak

American-style Ribs

American ribs are synonymous with juicy flavor and smoky aroma. The meat is rubbed with a rich mixture of spices, including paprika, garlic, and onion, and then smoked for a long time with oak wood. Before serving, they are often coated with a sweet-spicy barbecue sauce, adding a distinctive, deep sweetness and spiciness. Perfect for eating by hand, these ribs are the essence of American barbecue.

INGREDIENTS

  • 700 g of ribs

Spice Mix:

  • 2 tablespoons table salt
  • 2 tablespoons paprika powder
  • 2 tablespoons onion powder
  • 1/2 tablespoon garlic powder

Barbecue Sauce:

  • 1 cup ketchup
  • ¼ cup high-quality apple juice
  • 1 tablespoon Lea & Perrins Worcestershire Sauce
  • ½ tablespoon ground black pepper
  • 1 tablespoon spice mix
  • 1 tablespoon honey
  • 3 tablespoons brown sugar

RECIPE

  1. Remove the silverskin from the ribs*.
  2. Thoroughly mix all the spices.
  3. Season the ribs on both sides.
  4. Heat the smoker to 120°C and start the smoke generator with oak or hickory chips.
  5. Place the ribs on the rack in the smoker and smoke for 2 hours.
  6. Prepare the barbecue sauce by combining all ingredients in a pot, bring to a boil while stirring. Once the sauce thickens, turn off the heat.
  7. Turn off the smoke generator.
  8. Remove the ribs from the smoker, lay them on aluminum foil or butcher paper, and drizzle with barbecue sauce.
  9. Wrap the ribs tightly in foil or paper to prevent them from drying out.
  10. Place the ribs back on the rack in the smoker and maintain them at 120°C for another 2 hours.
  11. Remove the ribs from the smoker, brush the top with barbecue sauce, and return to the smoker without paper for another 30 minutes to caramelize the sauce.
  12. Remove the ribs and let them rest before serving.

* Slide a butter knife along the bone until it gets under the membrane. Lift the knife so that the membrane peels off enough to grab with your fingers. Now, pull off the entire membrane in one motion.

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Frequently Asked Questions

We hope to inform you as best as possible about the (im)possibilities of our smoker ovens. Do you have pressing questions that are not listed here? Please contact us!

Most classic smokers still work with charcoal and briskets to provide a less constant release of smoke. The inside of the smokers are also often made of plastic. And that makes a big difference compared to the Borniak smokers. The Borniak smokers are well insulated, so you can also smoke at -5 or -10 degrees Celsius. On the other hand, the Borniak smoker retains more and better heat because of the stainless steel interior. Let’s be honest, because of these great advantages we may be more expensive to purchase, but you will have a quality oven at home. Over the past 10 years, Borniak has mainly focused on the quality and further development of the oven and we are happy to continue this!

Of course! The great thing about a smoke machine is that you don’t have to be a star chef to use a smoker. Every hobby chef can use the standard smoker, but for the professional chef we recommend the larger models!

If you want to get started with your new smoker, you need smoke moth! You can’t actually smoke without a smoke moth. The effect of the smoke moth is therefore great. Here you can give your dish a unique or personal touch with the different flavors. This way you can experiment yourself with our recipes and different wood or fruit chips. 

We have five types of fruit chips and four types of wood chips. Did you know that you will receive a standard smoke moth from us as a gift when you purchase a smoker? This way you can start smoking right away! news.  

After the smoker has been delivered to your home, you can place it in the desired location, for example in the outdoor kitchen. To get started with your new acquisition, you need at least one power point. The power cord of the Borniak smoker is approximately 150 cm long, so you may need an extension cord to get the smoker in the right place. Once the oven is ready, you can start smoking! Then follow the next steps;

  • When you have chosen a tasty dish, fill the smoke generator with the desired type of smoke moth/flavor.
  • You place the meat, fish, poultry, snack, vegetables or fruit in the smoker.
  • You then set the smoker to the desired temperature via the digital control panel. Good to know; We also have smokers with a timer, where you can set the time for smoking, heating your meal(s) and even the ventilation of the smoker. 
  • When the time has expired you can remove your dish from the smoker; enjoy your meal!