Barbecued pork ribs, or “ribs” in English, are a very popular recipe in the United States. To prepare them properly, cooking takes place in three stages, and requires several hours. While the recipe may scare some, it is actually a very simple recipe to make, provided you have a barbecue or a smoker.
How to barbecue pork ribs?
Ingredients
For 4 people, you need about 700 g of pork ribs. Ask your butcher to prepare them in a so-called “Saint-Louis” cut, i.e. a perfect rectangle. Your meat will be easier to cook and you will get uniform cooking. Regarding the dry rub, as well as the sauce, there are no recipes as such. Everyone can adapt according to their taste.
For the dry marinade
2 tbsp brown sugar
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cinnamon
A pinch of cayenne pepper
For the sauce
4 tbsp maple syrup
2 tbsp ketchup
2 tbsp Worcestershire sauce
2 tbsp Tabasco
2 tbsp soy sauce
2 sprigs of rosemary
Recipe
Start by removing the membrane on the bone side by hand. This will help to obtain more tender and melting pork ribs. Mix all the spices and ingredients for the dry marinade. Then, sprinkle each piece of meat with a little sunflower oil, cover everything with the spice mixture, massaging generously. Slide everything into the refrigerator for about 2 hours. Half an hour before cooking, light the barbecue with charcoal briquettes if possible. These burn for longer while giving off less heat. Place the meat on the barbecue grill and cook for about 3 hours, covered, turning halfway through cooking.
In a heat-resistant dish such as a Dutch oven, prepare the sauce by mixing all the ingredients. Then place the Dutch oven on the grill before adding the meat. Close the lid and the barbecue. Cook for about 2 more hours, turning the meat over halfway through cooking. Once the second cooking is complete, the pieces of meat should be much more tender and fragile. Then remove them carefully using tongs or a spatula.
Brush each piece with the sauce collected from the bottom of the dish. Finally, cook one last time on the closed barbecue, to lacquer the meat for about 1 hour.
