Lollypop Ribfingers

> 3 hours
4 persons
Difficult
BBQ
Lollypop Ribfingers

Indulge in Iberico Ribfinger lollipops seasoned with mustard, BBQ rub, and topped with peanut crunch. This recipe was created by a professional chef and is brought to you by BEEF&STEAK. If desired, you can easily order the products via the links below / overview at the bottom.

Ingredients



For the peanut sauce:

  • 200 g peanut butter (chunky or smooth, as preferred)
  • 250 ml coconut milk
  • 2 tbsp ketjap Manis
  • 1 lime (zest and juice)
  • 1 tbsp sambal (or more to taste)
  • 1 tbsp brown sugar
  • 50 g unsalted peanuts, roughly chopped to fine
  • 1 spring onion, optional
  • Pinch of salt

Preparation

This is how you prepare this recipe!


  • 1. Light the BBQ and set it to indirect heat at about 120 °C.
  • 2. Place the Iberico Ribfingers in a large mixing bowl and add the mustard. Mix well with your hands so that the ribfingers get a thin layer of mustard.
  • 3. Sprinkle the ribfingers with the BBQ rub and mix again until the meat is coated all around.
  • 4. On your cutting board, roll up one ribfinger. Place the next ribfinger at the end of the first one and continue rolling. Do the same with the third ribfinger. Secure the ribfingers with a piece of butcher's twine and finally stick a skewer through the end of the ribfinger to hold everything together.
  • 5. When the BBQ is at temperature, add the smoking wood and place the Iberico Ribfingers on the BBQ. Close the BBQ with the lid and smoke the ribfingers for 2 hours.
  • 6. Meanwhile, prepare the satay sauce according to the recipe below.
  • 7. After 1.5 hours, brush the ribfingers all around with your favorite BBQ sauce and close the BBQ again with the lid. Let the ribfingers cook slowly for another half hour.
  • 8. After half an hour, sprinkle one side of the ribfinger lollipops with some peanut crunch and serve them with the satay sauce.
  • 9. Enjoy your meal!

The peanut sauce:

  • 1. Melt the brown sugar in a pan over medium heat. Add a tablespoon of water if necessary.
  • 2. Add the sambal and stir briefly.
  • 3. Add the peanut butter and stir well until it starts to melt.
  • 4. Slowly pour in the coconut milk while stirring continuously until you get a smooth mixture.
  • 5. Add the lime zest and lime juice. Finally, mix in the ketjap Manis. Keep stirring until all ingredients are well combined.
  • 6. Let the sauce simmer gently over low heat for about 5-10 minutes, stirring regularly. If the sauce becomes too thick, you can add some extra coconut milk to reach the desired consistency.
  • 7. Taste the sauce and add salt if needed. Garnish with chopped spring onions and chopped peanuts for an extra crunch.