Method
-
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°