BBQ de travers de porc marinés au Sel de Guérande Le Guérandais, sauce au sirop d'érable
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BBQ of ribs marinated in Le Guérandais Guérande Salt maple syrup sauce

Serves 6

Difficulty

Easy

Preparation

30 min

Cooking

2 h 5 min

Budget

Inexpensive

Gros sel humide - Le Guérandais

Ideal with Moist coarse salt

Moist coarse salt

Ingredients

Serves 6

  • 1.5 kg ribs

Brine:

  • 25 cl cider vinegar
  • 100 cl water
  • 2 tbsp. freshly ground pepper
  • 1 tablespoon allspice
  • 1 tablespoon juniper berries
  • 4 cloves garlic, crushed
  • 1 bouquet garni of thyme and rosemary
  • 2 tablespoons Le Guérandais coarse Guérande salt

Maple syrup BBQ sauce :

  • 20 cl ketchup
  • 1 tablespoon ginger
  • 3 tablespoons cider vinegar
  • 25 cl maple syrup
  • 2 tsp. mustard seeds
  • 2 garlic cloves
  • 20 cl water

Oven cooking :

  • 1 bottle of lager
  • 1 onion
  • 2 green peppers

Preparation

  1. Heat the brine ingredients until the Guérande salt has dissolved.

  2. Leave to cool and place the sliced ribs in the brine for 30 minutes, then pat dry with paper towels. Season to taste.

  3. Prepare the BBQ sauce: gently heat all the ingredients in a small saucepan for 20 minutes. Allow to cool, then blend. Set aside.

  4. Preheat your oven to 210°C and sear the ribs on the rack.

  5. Then place them in a dish, along with the onion and green chillies, and pour in the beer. Cover tightly with several sheets of aluminum foil.

  6. Bake in the oven at 150°C for 1h30.

  7. Remove foil and brush ribs with BBQ sauce. Place in the oven for 7 minutes. Turn ribs and brush again with sauce.
    sauce, bake for 7 minutes.

  8. Serve with corn on the cob, grilled on the BBQ or on the oven tray, sweet butter and Fleur de Sel de Guérande!

Tip: For sunny days, these ribs can be cooked outside, "smoked" on your BBQ! Leave the ribs whole and brine them as indicated in the recipe above.

Prepare your BBQ with charcoal embers and smoking wood shavings. Heat to 120°C, then arrange the ribs, meat side down, on one side of the grill away from the coals. Brush with BBQ sauce.

Close the barbecue lid and cook for 2 hours. Brush again with sauce and continue cooking for 3 hours. At the end of the cooking time, the meat can be easily pulled apart with a fork!

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