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Smoked baby back ribs with black currant BBQ sauce and smoked brie



  • 2 racks baby back ribs
  • 1/4 cup salt
  • 1/4 cup black pepper
  • 1/2 cup brown sugar

BBQ Sauce

  • 1/2 lb butter, melted
  • 1/2 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon molasses
  • 1/2 teaspoon black pepper
  • 3 tablespoons black currant jam
  • 1 tablespoon balsamic vinegar

Smoked Brie

  • 1 wheel Brie
  • 10-12 roasted almonds
  • 2-3 tablespoons dried cranberries
  • 1 teaspoon orange zest


  1. Set the smoker or oven to 250° F to 275° F.


  1. Remove the silverskin from your baby's back ribs and drizzle with canola oil. 
  2. In a bowl, mix salt, black pepper, and half a cup of brown sugar for your rub; apply generously to all sides of your ribs. 
  3. Place in the smoker or in the oven on a baking sheet lined with a wire rack, for one to one and a half hours.

BBQ Sauce

  1. Melt half a pound of butter. In a bowl, add half a cup of brown sugar, soy sauce, molasses, and black pepper, and add in the melted butter while it’s still hot. Whisk together. 
  2. Add in the black currant jam, and whisk. Add in the balsamic vinegar, and whisk.

Smoke the Ribs 

  1. On your work surface, set up a large piece of aluminum foil with a piece of parchment paper on top. Once your ribs have been cooking for one to one and a half hours, remove them from the smoker or oven and place them on the parchment. Cover in your bbq sauce. Wrap the ribs first in parchment paper and then in aluminum foil, and place them back in the smoker or oven for another one and a half to two hours.  

Smoked Brie 

  1. Chop your almonds and dried cranberries and place in a bowl, set aside.
  2. Place the wheel of Brie in the smoker on a piece of parchment paper. Smoke or bake for 20 minutes, or until it starts to soften.

Assemble and Serve 

  1. Remove your ribs from the smoker or oven once done and cut them up. Place on a plate or board in a circle with space in the middle for the brie. 
  2. Place the brie in the center of the ribs and, using tongs or a knife, pull back the top layer of skin on the brie, allowing the melted cheese to ooze out. Top the brie with almonds and dried cranberries. 
  3. Warm up your leftover bbq sauce and pour it over the ribs. Garnish with orange zest. Grab a rib and dip it into the melted Brie and dig in. Enjoy! 

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