Smoked Juniper Ribs with Tarragon Remoulade
Smoked Juniper Ribs are exceptionally tender and flavorful from a seasoning rub made with dried juniper berries and Norwegian juniper salt. Tarragon remoulade lends a Danish flavor and is the perfect sauce for dipping!
Smoked baby back ribs are a treat I tend to make only in the summer. Why? Not sure…as they are so delicious and relatively easy to prepare. I love having an electric smoker on my back deck that I can use year-round but somehow overlook this preparation in the colder months. Everything about the flavors of this recipe calls for multiple-season enjoyment, especially in the winter with the rich juniper seasoning. These smoked juniper ribs are made extra special with a combination of crushed juniper berries and Flora Fungi Fauna Arctic Juniper Berry Salt. Carefully dried and ground juniper berries are blended with the nordic sea salt to create a forest-flavored seasoning. This Norwegian salt also flavors the tarragon remoulade dipping sauce. Flora Fungi Fauna has an entire line of natural, wildcrafted products that are hand-made in Nordland, Norway and they make you feel as though you had the great pleasure of foraging through a nordic forest! You may find them here.
The Rub:
The rub for the smoked juniper ribs is enough for 2 racks–about 3 pounds total. Crush peppercorns, mustard seeds, and juniper berries with a mortar and pestle (or use a spice or coffee grinder). Next add the Arctic juniper berry salt and pepper flakes.
Don’t over-grind the spices, as you still want them to have a coarse ground texture.
Garlic, extra-virgin olive oil, apple cider vinegar, and brown sugar take the dry rub to a paste.
The aromas are incredible!
Rub the mixture into both sides of the ribs. Be sure to remove the membrane from the bone side of the slab if it is still intact. This is easy to do by pushing a small knife under the membrane between the ribs and peeling it off. Wrap the seasoned ribs with plastic and refrigerate overnight (or at least 4 hours).
Smoking the Juniper Ribs:
If you are using an electric smoker like the one below, a temperature of 225 degrees Fahrenheit is a good setting. Place the ribs on the cooking grate bone side down and smoke for 4-5 hours, depending on meat thickness.
The meat should have a nice lacquered appearance when done. Check for doneness by squeezing the meat between two bones. If it gives easily then it is time to take them off the smoke. Wrap the racks in foil and let rest.
For the Tarragon Remoulade:
Remoulade is a traditional sauce based on mayonnaise, often with the addition of capers, mustard, pickles, and flavorful herbs. This tarragon-infused remoulade has a hint of curry to make it especially Danish. It is a wonderful sauce to serve with potatoes, fish, or roast meats and in this case, it serves as a dipping sauce for the smoked juniper ribs. Adding a bit of the Flora Fungi Fauna Arctic juniper berry salt makes the remoulade next level!
First make the mayonnaise base. Homemade mayo is just so much better than store-bought and easy to do. Whisk together a super fresh high-quality egg yolk with dried mustard and white wine vinegar.
SLOWLY whisk in a neutral oil (sunflower, safflower or canola) drop by drop, then in a steady stream to emulsify the mixture.
Once thickened, the remoulade flavorings are added.
I start by seasoning the remoulade with juniper salt. After that chopped capers, Swedish refrigerator pickles, fresh tarragon, chives, and curry are added. Use the remoulade immediately or transfer it to a glass jar and refrigerate until ready to use. The flavors will only get better!
Serving the Smoked Juniper Ribs with Tarragon Remoulade:
Slice the ribs between the bones and transfer to a large platter. They are delicious hot or cold. Serve with some of the tarragon remoulade, pickled vegetables, Scandinavian cheeses, and your favorite salads!
A glass of fruity rosé, like the Hogwash California Rosé rounds out the perfect summer or fall picnic.
Smoked Juniper Ribs with Tarragon Remoulade
Equipment
- Electric Smoker
Ingredients
For the Ribs:
- 2 racks baby back pork ribs (about 3 pounds)
- 2 tablespoons whole black peppercorns
- 2 tablespoons mustard seeds
- 2 teaspoons dried juniper berries
- 1 tablespoon Flora Fungi Fauna Arctic Juniper Berry Salt
- 1 teaspoon red pepper flakes
- 3 tablespoons brown sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 large clove garlic, minced
For the Tarragon Remoulade:
- 1 large fresh egg yolk
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ¾ cup neutral vegetable oil (sunflower or safflower)
- 2 tablespoons finely chopped capers
- 4 tablespoons finely chopped Swedish Refrigerator Pickles or other dill pickles
- 2 tablespoons finely chopped fresh tarragon
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon curry powder
- Flora Fungi Fauna Arctic Juniper Berry Salt, to taste
Instructions
For the Ribs:
- Prepare the ribs by removing the membrane from the back if still intact by using a small knife to lift it away. Pull to remove.
- Crush the peppercorns, mustard seeds, and dried juniper berries using a mortar and pestle or spice grinder. Be sure not to over-grind. You want a coarse consistency. Add the Arctic juniper berry salts and red pepper flakes.
- In a separate bowl, combine the crushed spices with the brown sugar, olive oil, vinegar, and garlic to make a paste.
- Rub the paste onto both sides of the ribs. Wrap the seasoned ribs with plastic and refrigerate for several hours, or preferably overnight.
- Preheat electric smoker to 225° Fahrenheit for 15 minutes.
- Place the ribs bone-side-down on the smoker grates and close the lid.
- Smoke for four to five hours. Try the pinch test for doneness by giving the meat between two bones a squeeze with your thumb and forefinger. If it gives easily, the ribs are ready. If it's still too firm, cook the ribs for a bit longer.
- Remove the ribs from the smoker and wrap in foil until ready to serve.
For the Tarragon Remoulade:
- In a medium-sized bowl set over a folded towel for stability, whisk together the egg yolk mustard, and vinegar. Slowly add the oil drop by drop while whisking constantly. Once the mixture starts to thicken, increase the oil to a steady stream while whisking to emulsify.
- Stir in the capers, chopped pickles, tarragon, chives and curry powder. Season to taste with the Arctic juniper berry salt.
- Transfer the remoulade to a glass jar and refrigerate until ready to use.
Serving the Smoked Juniper Ribs with Tarragon Remoulade:
- On a cutting board, slice the ribs between the bones and transfer to a large platter.
- Serve with the Tarragon Remoulade and an assortment of pickled vegetables, Scandinavian cheeses, salads, breads, or your favorite accompaniments.
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