For the ribs:
5 kg pork ribs
Salt and pepper
Olive oil
Barbeque sauce
For the vegetables:
1 bunch large spring onions
2 ears sweet corn
2 bunches carrots, with tops
Salt and pepper
For the herbed butter:
150 g softened butter
1 dl chopped parsley
1 dl chopped thyme
Salt and pepper
Bring the ribs to room temperature a couple of hours before grilling. Season with salt and pepper and drizzle over a bit of olive oil. Heat up the Kamado with plenty of charcoal so that the heat will hold up for several hours. You can place the ribs on the grill when it reaches about 125 °C. The grilling time will be about 4 to 5 hours, depending on the size and how thick the ribs are, and even longer at a lower temperature. Brush the ribs every so often with an even coating of barbecue sauce while they are cooking. And here’s a tip: you could use any store-bought barbecue sauce of your choice to glaze the ribs.
Mix together the butter, herbs and seasoning. Grill the vegetables whole: season with salt and pepper and spoon over a generous amount of herbed butter while they are cooking. You should position the vegetables above the ribs on the raised grate of the Kamado cooking system so that any drips will impart flavour to the meat as well.
