How to make it
Preheat the Kamado BBQ for indirect heat at a lower temperature of about 110°C. This can be done by using less charcoal or by limiting the airflow.
Sprinkle the Iberico rib fingers generously with the Angus and Oink Korean BBQ rub. Make sure all sides of the meat are well covered with the rub. Let the meat rest for 15-20 minutes, so the flavours can soak in well.
While the meat is resting, you can make the marinade. Mix the soy sauce, sesame oil, rice vinegar, honey, garlic and ginger in a bowl. Stir well until the honey has fully dissolved.
Before you place the grate with the heat deflector in the kamado, first place a large piece of apple smoking wood on the edge of the fire. This way the smoking wood smokes slowly, giving your rib fingers a delicious smoky flavour.
Place the marinated Iberico rib fingers on the grate of the Kamado BBQ, indirect above the heat source. Close the lid and let the meat cook slowly for 2.5 to 3 hours. The lower temperature makes the meat cook slowly and become wonderfully tender.
Halfway through the cooking time, after about 1.5 hours, carefully turn the rib fingers over and brush them again with the marinade. Close the lid and let the meat continue cooking until it's soft and tender.
Take the Iberico rib fingers off the Kamado BBQ and let them rest for a few minutes. Optionally cut the meat into smaller portions.
Garnish the rib fingers with parsley, coriander or spring onions and sesame seeds for extra flavour and presentation.
In a large bowl, combine the finely sliced Chinese cabbage and julienned carrot.
In a separate bowl, mix the rice vinegar (or red wine vinegar), soy sauce, sweet soy sauce, sesame oil and finely chopped garlic. Stir well until the honey has dissolved and the dressing is well mixed.
Pour the dressing over the vegetables and mix well so all the vegetables are evenly coated with the dressing. Let the salad marinate for 15-20 minutes so the flavours can soak in well.
Before serving, sprinkle the sweet and sour Chinese coleslaw with sesame seeds and chopped parsley for some extra crunch and flavour if you like.
