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!
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.
Servings: 8