Smoking meat is kind of a hobby for my husband, and these smoked ribs are his latest creation. Having grown up with a German mother, he has an affinity of all things German, so he marinated these ribs in his mother’s sauerbraten marinade. The recipe calls for Maggie Seasoning, which is a liquid seasoning that my mother-in-law used in frequently. If you can’t find it, you could substitute soy sauce. These ribs were wonderful, and he served them with this barbecue sauce.
This photo is of my husband removing the tough membrane from the ribs. This is not completely necessary, but the membrane is tough and the ribs will be better without it.
Here are the ribs soaking in the marinade. Actually, my husband had not stirred the marinade up yet, but this made a better photo.
And, here they are smoking on the smoker. If you have not tried smoking, you really should. It is not that difficult and gives meat a delicious smoky flavor! My husband uses a Brinkmann bullet charcoal smoker that he has modified slightly. It is about the least expensive smoker out there, but does a great job! And, no Brinkmann didn’t pay me to say that. When you smoke the ribs you are going to go ahead a bring the temperature up in the smoker to 250-300 degrees before you put the ribs on. My husband used apple and oak woods to smoke these ribs with a little bit more apple than oak. He also said to make sure the smoker is well sealed when cooking.
Smoked Ribs in Sauerbraten Marinade
- 4 pounds pork spare ribs
- 2 cups vinegar
- 3 cups water
- 1/2 onion quartered
- 1/2 tsp celery seed
- 3 carrots, cut in chunks
- 1/4 cup peppercorns
- 1 clove
- 1 Tbsp. Maggie Seasoning
- 2 cloves garlic, sliced
- 1 Tbsp. fresh ginger, chopped
- 1 Tbsp. kosher salt or to taste - The marinade should have a salty sour taste.
- Remove membrane from ribs.
- Stir together remaining ingredients in a large pot.
- Submerge ribs in marinade.
- Allow to marinate refrigerated for 12 to 24 hours.
- Bring temperature of smoker up to 250 - 300 degrees.
- Smoke meat on rib rack on smoker for approximately 3 hours. Continue over the coals for 3 more hours or until done (165 degrees on meat thermometer.)
- Serve with barbecue sauce.
This recipe was shared on Foodie Friends Friday.