For the marinade, place all the ingredients in a small bowl and mix to a spice mixture. Carefully rub the ribs with the smoke marinade and leave to stand overnight in the refrigerator.
The next day, put the oak shavings in a smoke oven and hang the meat inside. Leave to smoke for about 35 minutes or until it has a pleasant smoking aroma.
For the balsamic dressing, mix all the ingredients well in a bowl.
Combine the salad ingredients and drizzle with the balsamic dressing.
After smoking, remove the marinade with a clean cloth and slice the ribs as thinly as possible. Arrange on the salad leaves.
Recipe: Cape Wine Braai Masters - grill like South Africa's winemakers.