Slow Cooking + Gourmet Glazing: The Best Way to Cook Barbecue Ribs
Heads up, taste buds, we’ve found the ultimate recipe to prepare ultra-tender and incredibly fragrant pork ribs! To start, you’ll first season the meat with a spice blend before placing them on the barbecue for slow, controlled cooking. We recommend brushing them regularly with apple juice (yes, trust us) so that the ribs stay nicely tender on the inside and don’t dry out too quickly. In the meantime, you’ll create an irresistible honey and jalapeño glaze! The result is brilliantly glossy, spicy and sweet. Your taste buds won’t know what hit them!
This recipe is a must-try if you’re planning a barbecue with friends or family this summer. We bet all your guests will be asking for your little secret 🤫
To make this recipe, follow the steps below :
BARBECUE RIBS 🍖
Serves 4
Ingredients :
– 2 racks of pork ribs (about 2 kg)
– 2 tbsp olive oil
– 1 tbsp coarse salt
– 1 tbsp black pepper
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
For the glaze :
– 120 ml honey
– 2 to 3 jalapeño peppers
– 60 ml apple cider vinegar
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tbsp Dijon mustard
– 1 tsp chili flakes (optional)
– 1 tbsp unsalted butter
Preparation :
1. Remove the white membrane from the back of the ribs and cut the racks if needed. Brush the meat with olive oil.
2. In a bowl, mix the coarse salt, black pepper, smoked paprika, garlic powder and onion powder. Sprinkle this mixture on all sides of the ribs and spread evenly with your hands.
3. Place the ribs bone-side down in the barbecue over very low heat. Regularly moisten the meat with apple juice to keep it moist during cooking.
4. In a saucepan, mix the honey, jalapeños cut into thin rounds, the apple cider vinegar, the soy sauce, the brown sugar, the mustard and the chili flakes. Let simmer gently 10 to 15 minutes so the sauce thickens.
5. Add the butter and let it melt completely, stirring constantly. Remove from heat and set aside.
6. A few minutes before the ribs finish cooking, generously brush them with the sauce so they are nicely lacquered and caramelized. Slice and serve hot!
