Although ribs are beloved by all, they remain one of the cuts of meat that separates the world champions from the Saturday night grillers .
The recipe I'm giving you today is a recipe that will allow YOU to be the big winner, leaving with as a trophy; the hearts of your guests or even; the Stanley Cup of BBQ in a popular competition in your region.
It's a recipe that takes time and a lot of love, but the result will transport you straight to the American South.
Compared to the back rib which is less fatty and easier to cook, the Saint-Louis rib, being larger, is often much longer and more difficult to perfect.
This cut from the flank rib is simply a way of trimming the rib so that it can cook evenly. The flank rib is stuck to the bacon which makes it particularly delicious, and by removing the rib tips we end up with a perfect rib for cooking. Cooking more evenly will give us a definitely better end result.
To think that in the past we threw away these pieces of meat because we didn't know what to do with them. Now, the price of these ribs keeps increasing. If only there were more vegetarians, the price of meat could finally come down! (Little joke).
And the more these ribs are known, the higher the price will be, so when you serve this recipe don't hesitate to say that it's tofu! ☺
Ribs mean sweet and sticky , and that's exactly what we're going to reproduce with this recipe. Bourbon, hints of maple syrup and chipotle, it can only end well. Head to your favorite butcher and ask for St. Louis ribs.
If he doesn't know what it is, change butchers! :)
Serving: 1/2 rib per person
Preparation time: 5 min
Cooking time: 4-6 hours (or until internal temperature of 205°F)
Once you have purchased your flank ribs, remove the membrane from the bone side and cover with Kosmos Q Honey Chipotle Killer Bee Spice.
Preheat the BBQ to 250°F and cook the ribs indirectly.
Cook for about 2 to 3 hours, until the ribs are nice and crispy on the outside, then wrap them in aluminum foil for about 1 to 1.5 hours, taking care to add the different ingredients one after the other:
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Spread a sheet of aluminum foil
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Sweet Kansas Dry Marinade from BBQ Quebec
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Butter or fake butter “ Butcher BBQ butter ”
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Tennessee Blues Hog Red Sauce
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1/2 oz spiced rum
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Coke
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Ribs (meat side down, bone side up)
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Lime juice
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Butter or fake butter
Close the aluminum foil and place the ribs in indirect cooking, at around 250°F.
After 1 to 1.5 hours, the ribs are ready and definitely so tender! The internal temperature of the meat should be 205°F.
Remove the ribs from the aluminum foil, coat with BBQ sauce and then return them to the BBQ for a few minutes until they are nicely caramelized.
And there you have it!
You can add a little lime juice at the very end to give it a little extra “kick”!
And for those who simply want to eat good ribs without too much hassle, I suggest BBQ Québec ribs which can be found at all IGA counters in Quebec.
They are ready in just 20 minutes on the BBQ.
Enjoy as is or add your favorite sauce (my recommendation, Mamacita’s Douce nuit sauce ;) ) and you’re done!
Happy BBQ!
