Smoked veal rib with Asian slaw

Name: Smoked veal rib with Asian slaw
Prep time: 360 min
Cook time: PT240HM
Total time: 246 h
Yield: 4
Ingredients: Veal ribs; Cabbage; Chili; Fennel; Salt; Brown Sugar; Ground coffee; Ground Ginger; Black Pepper Corns; Coriander Seeds; Caster Sugar; Smoked paprika; Cayenne; Garlic Powder; Jalapeno chili; Coriander; Soy Sauce; Ginger; Sesame Oil; Lime; Dark brown sugar; Red Onion; Japanese Mayonaise; Vinaigrette

Ingredients

For the veal rib:

1 ½ kilo veal rib rack

For the coffee rub:

50g salt
35g coffee (fine)
35g brown sugar
30g ginger ground
30g black peppercorns
20g coriander seeds
20g caster sugar
20g smoke paprika
20g cayenne
10g garlic powder

For the Asian paste:

30g Jalapeno chili (burnt)
30g coriander
15g soy sauce
15g fresh ginger
Teaspoon sesame oil
1 lime zest and juice
20g dark brown sugar

For the slaw:

1 white cabbage (finely shaved)
1 red onion (finely sliced)
1 head of fennel (finely sliced)
Japanese mayonaise
Chopped coriander
Salt
Vinaigrette

Cooking instructions

Grill the chili peppers until burnt outside.
Cool and place in a food processor with the rest of the ingredients and blend until a fine paste is made. It should be a brown or green colour.
Mix cabbage, onion and fennel in a bowl with small teaspoon of paste. Mix with the Japanese mayonnaise and coriander.
Add the Asian paste to the slaw and mix well.
Prepare the coffee rub by mixing the rub ingredients.
Rub the coffee rub on the veal rib and marinate for 4-6 hours.
Fire up the barbecue and smoke the veal rib on it for 3-4 hours, at approximately 120-140°