Candied pork ribs cooked on a kamado are a must-try recipe for lovers of low and slow charcoal cooking. Thanks to the kamado's exceptional heat retention and temperature stability, the meat becomes incredibly tender while developing a delicious caramelized crust. Served with golden baby potatoes, these ribs are perfect for sharing with family and friends around the table.
NECESSARY EQUIPMENT
- A kamado COEO
- A heat deflector
- A cooking grid
- A chopping board
- A kitchen knife
- A cooking tongs
- A probe thermometer (recommended)
Number of people : 4
Preparation time : 15 minutes
Cooking time : 1 h 30 to 2 h
Kamado temperature : 170°C
Cooking type : Indirect
INGREDIENTS
- 2 pork ribs
- 1 kg of new potatoes
- 2 tablespoons of paprika
- 1 tablespoon of garlic powder
- 1 teaspoon of black peppercorns
- 1 tablespoon of brown sugar
- 1 teaspoon of thyme
- 2 teaspoons of turmeric
- 2 tablespoons of honey
- Salt
- Olive oil
PREPARATION OF THE KAMADO
Light your kamado with natural charcoal and stabilise the temperature around 170°C.
Install the deflector for indirect cooking and then place the cooking grid.
This method allows for slow and even cooking, perfectly suited for pork ribs. Thanks to the thermal stability of the kamado, the meat gradually becomes tender and melting while retaining its natural juiciness.
RECIPE PREPARATION
Remove the membrane on the back of the pork ribs to achieve more tender meat after cooking.
In a mortar, crush the peppercorns and then mix them with the paprika, garlic powder, salt, brown sugar, thyme and turmeric.
Add the honey and then mix until you obtain a smooth marinade.
Generously brush the pork ribs on all sides and then massage the meat so that the spices adhere perfectly.
Let it rest while preparing the kamado.
In the meantime, wash the new potatoes thoroughly.
Place them in a dish and then add a drizzle of olive oil, thyme, salt and pepper.
Mix to evenly distribute the seasoning.
Place the pork ribs on the kamado grill for indirect cooking.
Place the new potatoes next to the meat so that they benefit from the cooking aromas.
Close the lid and then let cook for 1 hour 30 to 2 hours.
After about an hour of cooking, apply a thin layer of honey on the ribs to enhance caramelisation.
The ribs are ready when the meat becomes particularly tender and starts to pull away from the bones.
The new potatoes should be golden on the outside and melting in the middle.
Serve immediately.
WHY COOK PORK RIBS IN A KAMADO?
The kamado has several advantages for making particularly tender pork ribs:
- Perfectly stable temperature
- Excellent moisture retention
- Slow cooking is ideal for tenderising the meat.
- Reduced charcoal consumption
- Development of slight smoky notes
Thanks to its ceramic design, the kamado creates ideal conditions for long cooking and low-temperature barbecue recipes.
WHAT ARE PORK RIBS?
Pork ribs, also known as ribs, are cuts taken from the pig's rib cage.
This cut of meat is particularly appreciated for slow cooking as it contains collagen that gradually transforms during cooking to provide a melting and tender texture.
Pork ribs are part of the iconic recipes of American barbecue and kamado cooking.
WHAT TEMPERATURE FOR PORK RIBS ON THE KAMADO?
The success of pork ribs relies primarily on slow and steady cooking.
For optimal cooking:
- 120°C: very slow cooking for ultra-tender meat.
- 150°C: ideal temperature for confit ribs.
- 180°C: faster cooking with more caramelisation.
- Above 200°C: risk of drying out the meat.
The goal is to maintain a constant temperature throughout the cooking process to preserve the tenderness and natural flavours of the pork.
WHY IS INDIRECT COOKING PERFECT FOR PORK RIBS?
Indirect cooking on the kamado replicates the principle of a traditional oven.
The deflector protects the pork ribs from the direct heat of the coals and allows for even heat distribution around the meat.
This method has several advantages :
- Gentle and even cooking.
- Tenderer meats.
- Preservation of tenderness.
- Better concentration of flavours.
- Gradual caramelisation of spices and honey.
THE UNIQUE ADVANTAGE OF THE COEO KAMADO FOR PORK RIBS
The COEO QUATRO kamados are designed for long and low-temperature cooking.
Their significant ceramic mass allows for stable heat retention for several hours with low charcoal consumption.
This design promotes :
- Even cooking.
- More tender meat.
- Excellent retention of juices.
- Precise temperature control.
- Fuel savings.
SMOKED VARIANT
Add a piece of apple, cherry, or oak wood to the charcoal to give a slight smoky touch to the pork ribs.
SPICY VARIANT
Add a pinch of Espelette pepper or a few flakes of chili to the marinade for a spicier version.
GLAZED VARIANT
During the last 20 minutes of cooking, apply several layers of honey to achieve shiny, caramelised ribs.
WHAT SIDES TO SERVE WITH PORK RIBS?
- Pommes grenailles rôties
- Maïs grillé
- Homemade coleslaw
- Roasted sweet potatoes
- Grilled vegetables
- Barbecue-style baked beans
- Crisp green salad
COEO TIP
For even more tender ribs, wrap them in aluminium foil after an hour of cooking with a spoonful of honey. Place them back in the kamado for 30 to 40 minutes before finishing cooking uncovered to achieve a nice caramelised crust.
WHAT IS THE DIFFERENCE BETWEEN RIBS AND PORK RIBS?
The terms ribs and pork ribs refer to the same cut of meat. The word ribs is simply the English term used in the American barbecue world, while pork ribs is the traditional French term.
Taken from the pig's rib cage, the ribs consist of bones surrounded by tasty meat rich in collagen. This characteristic makes them particularly suitable for slow cooking in a kamado, on the barbecue, or in a smoker.
When the cooking is controlled, the collagen gradually transforms into natural gelatin, giving the pork ribs that melting and juicy texture that makes them popular among barbecue enthusiasts.
THE DIFFERENT TYPES OF RIBS
Not all pork ribs are the same. Several cuts are generally distinguished in the world of barbecue.
SPARE RIBS
Spare Ribs are the most generous pork ribs. Taken from the lower part of the rib cage, they have more meat and fat.
Highly appreciated for long cooking in a kamado, they offer particularly tender and tasty ribs.
ST. LOUIS RIBS
St. Louis Ribs are Spare Ribs from which the cartilaginous part has been removed to achieve a more uniform cut.
This presentation is often preferred in barbecue competitions as it allows for more even cooking and a neater presentation.
BABY BACK RIBS
Taken from the upper part of the rib cage, near the loin, Baby Back Ribs are shorter, leaner, and generally more tender.
They cook slightly faster than Spare Ribs and are particularly popular in American barbecue recipes.
WHY ARE PORK RIBS A MUST-HAVE RECIPE IN A KAMADO?
Pork ribs are part of the most iconic recipes for the kamado as they fully exploit the advantages of indirect cooking.
Thanks to the thermal stability of the ceramic, the meat cooks slowly for several hours without drying out. The fibres gradually relax while the spices, marinades, and any smoky notes penetrate deeply into the meat.
The result is tender, juicy meat rich in flavours, with a beautiful caramelised crust on the outside.
This is why ribs are among the most popular recipes for kamado owners, alongside pulled pork, smoked brisket, and roast chicken.
HOW TO RECOGNISE WELL-COOKED PORK RIBS?
Perfectly cooked pork ribs should not fall completely off the bone. The meat should remain tender while easily coming away when tasted.
Several signs can help check the cooking:
- The meat slightly shrinks around the bones.
- The ribs bend when lifted with tongs.
- The surface has a beautiful caramelised colour.
- The fibres are tender without being dry.
Slow cooking between 120°C and 150°C in the kamado generally allows for the best balance between tenderness and texture.
FAQ: PORK RIBS IN THE KAMADO
What is the difference between pork ribs and ribs?
None. The term ribs is simply the English name for pork ribs.
Should the membrane be removed from the pork ribs?
Yes. This operation improves tenderness and promotes the penetration of spices during cooking.
How long to cook pork ribs in a kamado?
Generally count between 1 hour 30 minutes and 2 hours at 150°C depending on the thickness of the pieces.
Should the deflector be used?
Yes. The deflector is essential for achieving true indirect cooking.
Which charcoal to use?
Prefer natural charcoal made of large pieces to ensure a stable temperature throughout the cooking.
How to know if the ribs are cooked?
The meat should be tender and easily pull away from the bones while remaining juicy.
Can this recipe be made on a COEO kamado?
Yes. This recipe is particularly suited to COEO kamados due to their thermal inertia and excellent control of long cooking.
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