Ingredients :
- 2 kg (about 4.5 lbs) of pork ribs (St-Louis style or baby back)
- 3 tbsp. of La Pimenterie Chili Twist
- 1 tbsp brown sugar (optional, for a caramelized touch)
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1 onion, quartered
- 2 cloves garlic, crushed
- 1 cup chicken or beef broth (about 250 ml)
- Your favorite BBQ sauce (for the final glaze)
Preparation steps :
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Prepare the ribs: If you haven't already, remove the silvery membrane from the back of the ribs. In a small bowl, combine the Chili Twist, brown sugar (if using), salt, and pepper.
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Apply the “dry rub”: Rub the ribs generously with the spice mix, making sure to cover the entire surface. Let sit in the refrigerator for at least 2 hours, ideally overnight, to allow the flavors to develop.
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Slow cooking in the oven (or smoker): Preheat your oven to 140°C (275°F). In a large roasting pan or baking dish, place the onion wedges and crushed garlic. Pour the broth into the bottom of the dish. Place the ribs on top of the onions and garlic. Cover the dish tightly with aluminum foil. Bake for 2.5 to 3 hours, or until the meat is very tender and falls easily off the bone.
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Finish on the grill: Preheat your grill to medium-high heat. Remove the ribs from the oven and brush them generously with your favorite BBQ sauce. Place the ribs on the grill and cook for 5 to 7 minutes per side, brushing them again with sauce, until well caramelized and slightly crispy.
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Service : Remove the ribs from the grill and let them rest for a few minutes before cutting them between the bones. Serve immediately. That's it.