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Ribs lacquered with kamado

Ribs lacquered with kamado

A delight as good as it is easy to make!

The chef’s ribs?
Chef Florent Boivin – Meilleur ouvrier de France 2011 and Pedagogical Director of the Bachelor in Management at Institut Paul Bocuse (Lyfe) – shares his version of Ribs lacquered with kamado!

Hardware

Ingredients

For 4 people:

  • 5 onions, chopped
  • 5 cloves garlic, minced
  • 1 dl olive oil
  • 2 dl old wine vinegar
  • 8 tablespoons of acacia honey
  • 300 gr Ketchup
  • 1 dl soy sauce
  • 50 gr sweet chili sauce
  • 4 dl dry white wine
  • 2 teaspoons of hot mustard
  • Salt, tabasco pepper (to taste)
  • 1 tablespoon cumin
  • 40 g chopped ginger
1

Light the kamado:
Turn on the Kamado QUATRO and set the temperature to 120°C with the deflector.

2

Prepare the seasoning:
Melt the onions, garlic and ginger in the oil and then add the concentrated tomato and vinegar and white wine.
Bring to a boil then add the soy sauce, honey, mustard, spices and simmer for 15 minutes. Mix (in a thermomix) and season with salt then season with tabasco and sweet chili sauce.

3

Season the ribs with salt and pepper, brush with peanut oil.

4

Cook:
Place the ribs on the grill and cook for 3 hours, brushing occasionally with BBQ sauce. Remove the ribs.

5

Lacquer:
Remove the deflector, remove the cast iron grate, open the draft to obtain a temperature of 180/200°C. Brush the ribs with the barbecue sauce again and caramelize them.


Did you know?

Ribs are eaten on all continents! They are simmered in Europe or lacquered in China, ribs are traditionally eaten hot smoked and caramelized in the United States, covered with a creamy barbecue sauce.

What part of pork for ribs?

Ribs (or pork ribs) are a popular dish made from pork ribs, often cooked on the barbecue.
There are several types of ribs, but the most common are:

1: Pork ribs (spare ribs): These are the ribs taken from the lower part of the pig’s chest, towards the belly.
They are generally fatter and fleshier, with larger bones.

2: Baby back ribs : They come from the upper part of the ribs, near the spine.
They are smaller, more tender and less fatty than spare ribs.

The ribs are often marinated or rubbed with a spice blend (rubs) before being grilled or smoked slowly in kamado, which allows the meat to become tender and juicy.

They are often served with barbecue sauce, and slow cooking allows the meat to come off the bones easily.
Their preparation is very popular in the United States, especially in southern barbecue cuisine, where each region can have its own version, especially in terms of the sauces and spices used.