SIGNATURE RIBS WITH CHILI TWIST

The secret to perfect ribs lies in patience and the right notes.

Tender meat, smoky barbecue, and just the right seasoning to bring it all together.

Ingredients

• 2 kg (about 4.5 lbs) pork ribs (St. Louis style or baby back)

• 3 tbsp 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 garlic cloves, crushed

• 1 cup chicken or beef broth (about 250 ml)

• Your favorite BBQ sauce (for final glazing)

Preparation Steps

1. Prepare the ribs
   If not already done, remove the silver skin from the back of the ribs. In a small bowl, mix together the Chili Twist, brown sugar (if using), salt, and pepper.

2. Apply the dry rub
   Generously rub the ribs with the spice mixture, making sure to cover all surfaces. Refrigerate for at least 2 hours—or ideally overnight—for the flavors to develop.

3. Slow cooking in the oven (or smoker)
   Preheat your oven to 140°C (275°F). In a large roasting pan, place the onion quarters and crushed garlic. Pour the broth into the bottom of the pan. Place the ribs on top of the onions and garlic. Cover the pan tightly with aluminum foil. Bake for 2.5 to 3 hours, or until the meat is very tender and pulls easily from the bone.

4. Finish on the grill
   Preheat your grill to medium-high. Remove the ribs from the oven and brush them generously with your favorite BBQ sauce. Place them on the grill and cook for 5–7 minutes per side, brushing again with sauce, until caramelized and slightly crispy.

5. Serve
   Remove the ribs from the grill, let them rest a few minutes, then slice between the bones. Serve immediately—your masterpiece is ready.