Caramelised pork ribs
Charcoal barbecue (shown here on the PRO22K-LEG)
Prep Time
5 min
Cook Time
360 min
Yield
4 personen
Difficulty
Medium
Caramelised pork ribs
PrintIngredients
Method
Photos
Ingredients
- Pork ribs
- American mustard
- Rub (salt / sugar / paprika / garlic)
- Honey
- Butter
- Barbecue sauce
Method
- Prepare a chimney of briquettes, about fifteen briquettes.
- Remove the membrane at the back of the ribs: slide a butter knife (with a round tip to avoid tearing the membrane) between the bone and the membrane. Lift the knife to create a lever, insert your fingers across the width of the ribs, gently lift the membrane and remove it.
- Apply a layer of mustard to each side of the ribs, and spread with one hand. Apply the spices to each side and leave to marinate for an hour, no longer.
- Place the embers (a handful) on one side of the barbecue, then 3 chunks on the briquettes. Let them catch fire then close the lid.
- Place the ribs on the cold side of the barbecue (opposite the briquettes), and set the air intake to maximum and the chimney to minimum. If the temperature is too high, close the air inlet a little.
- After 30 minutes, spray the ribs regularly with cider vinegar (or apple juice or water).
- When the bone appears (and the meat shrinks), wrap it in lined aluminium foil. Place a piece of butter and some honey on the foil, then place the ribs on top, meat side down. Close the foil tightly.
- Leave for 45 minutes before lacquering: remove the ribs from the barbecue, open the foil and brush them with barbecue sauce.
- Leave to caramelise for around 10 minutes, closing the lid.
Discover our ambassador, Chef Rohan! Passionate about the USA, Rohan has 30 years of BBQ experience, 5 restaurants, a catering service, expertise and training with professional and amateur cooks.
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