Remove the membrane on the back side of the ribs. You can do this by putting a spoon underneath the membrane and carefully lift it. Pull the membrane away with a paper towel (to get some grip)

Start by marinating the ribs for 3 days. You can use the coke brine in this recipe! Though it's not necessary I think it adds some value to the center of the ribs. If you like the pure taste of meat you can skip this step.

Remove the ribs from the brine and pat them dry with a paper towel.

Prepare your BBQ for an indirect smoking session at low temperature about 150°C/300°F. Make sure your dome remains moist during the smoking session by adding a water pan (not necessary for a kamado type bbq).

Meanwhile mix all rub ingredients thoroughly by hand to break up any clumps.

Add the rub to the pork belly ribs. To make them stick you can massage the ribs with some mustard or add some olive oil to the dry rub. Make sure every part of the ribs is covered.

Add 3 chunks of apple wood to the coals on different spots. Search for lower heat zones to prevent them from burning right away.

When the smoke turns blue you can add the Pork Belly Ribs to the smoker for 5-8 hours depending on what texture you prefer. I prefer some bite above fall of the bone so I opted for a 5 hr. smoking session.

While the ribs are smoking you can start making your BBQ sauce. Start by heating the spices in olive oil for about two minutes to release the flavors. Add 1.5 cups of beer syrup (recipe here) and gently heat the syrup.

Add the peppers to the beer syrup and let simmer for 10-15 minutes. For a subtle heat you can remove the peppers. For hot and sweaty you can puree them and put them back in the sauce (not for children and the faint of heart).

Add the ketchup and mustard to the syrup and stir through. When your sauce is reduced to the right texture you can put it aside to cool down.

Keep the lid closed while smoking. You only open it up the last hour to baste the ribs with BBQ sauce every 15 minutes.

Put the ribs aside while heating up the grill to sear the ribs for about 2 minutes each side.

Slice the ribs between the bones sprinkle with fresh grated lemon zest, an extra pinch of sumak and Seroendeng (or toasted nuts).