Slow, smoky, and succulent

PREPARE THE RIBS

Pat the ribs dry. Turn them bone-side up and remove the silverskin membrane by loosening a corner with a knife, then pulling it away using kitchen paper for grip. Trim only any excess hard fat, leaving the main fat layer intact. Lightly coat with olive oil, then apply the seasoning evenly, pressing it into the surface. Leave to sit for 30–60 minutes before cooking.

BUILD THE FIRE

Light the Kadai and establish a steady bed of embers. You are aiming for a consistent, moderate heat rather than aggressive flames.

MOUNT THE RIBS

Secure the ribs firmly to the Asado Cross, making sure they are well supported and stable. Position the cross at an angle so the ribs cook over radiant heat rather than direct flame.

START THE COOK

Begin with the ribs positioned further from the fire, allowing them to cook gently. This first stage helps the fat render slowly and begins to build the crust.

SLOW COOK OVER FIRE

Cook the ribs over the fire for 3–5 hours, maintaining a steady heat. As cooking progresses, gradually move the ribs slightly closer to the fire to deepen the colour and develop a rich, caramelised bark.

MANAGE DURING COOKING

Maintain a consistent fire by adding fuel gradually. Avoid flare-ups and excessive direct heat, and rotate the cross occasionally so the ribs cook evenly. The aim is a slow, even cook, not aggressive heat.

CHECK FOR DONENESS

The ribs are ready when the meat has visibly pulled back from the bones, a knife or probe slides in easily, and the outside is dark, caramelised and slightly crisp.

REST AND SERVE

Remove from the fire and leave to rest for 15–20 minutes. Slice between the bones and serve with pickles and mustard for a simple Texas-style finish.