Posted on Aug 16, 2022 at 5:56 pm
Grilled pork ribs, or “ribs” in English, is a very popular recipe in the United States. To prepare according to the rules of art, cooking takes place in three stages, it requires several hours. If the recipe might scare some people, it’s actually a very simple recipe, provided you have a barbecue or smoker.
How do you make pork ribs on the barbecue?
For 4 people, you will need about 700 grams of pork ribs. Ask the butcher to bring it up in a so-called “St. Louis” cut, i.e. a perfect rectangle. Your meat will be easier to cook and you will get an even cooking. Regarding the dry marinade (dry rub), as well as the sauce, there are no recipes in the strict sense of the word. It is up to everyone to adapt to their taste.
For the dry dressing:
2 tbsp. Brown sugar
1 tbsp. salt
1 tbsp. pepper
1 tbsp. smoked red pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cinnamon
pinch of cayenne pepper
To prepare the sauce:
4 tablespoons. Maple syrup
2 tbsp. ketchup
2 tbsp. tablespoon Worcestershire sauce
2 tbsp. Tabasco
2 tbsp. soy sauce
2 sprigs of rosemary
Begin by removing the membrane on the bone by hand. This will allow you to get more tender, tender pork ribs. Mix all the spices and ingredients for the dry seasoning. Then sprinkle each piece of meat with a little sunflower oil, cover everything with the spice mixture, and massage generously. Put everything in the refrigerator for about two hours. Half an hour before switching to cooking, it is preferable to light the barbecue with charcoal briquettes. The latter burns longer while giving off less heat. Place the meat on the grill and cook 3 hours, covered, flipping halfway through.
In a heatproof dish such as a Dutch oven, prepare the sauce by mixing all the ingredients. Then we put the pot on the grill before putting the meat on it. Close the lid and grill. Cook for an additional 2 hours, flipping meat again halfway through the cooking process. Once the second cooking is over, the cuts of meat should be more tender and crispier. Carefully remove them with tongs or a spoon.
Brush each piece with the sauce collected from the bottom of the dish. To finish, cook one last time on the closed grill, braising the meat for about an hour.