0 0
BBQ Ribs

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
7 to 9 pounds 1 slab pork ribs
½ cup Dijon mustard
12 thyme sprigs, 1 bunch
2 tbsp brown sugar
½ tsp. garam marsala
½ tsp. red pepper flakes
1 tbsp. Kosher salt
1 beer

Nutritional information

640
Calories per serving:
486
Fat per serving:

BBQ Ribs

I’m a spice mix kind of person and I always try to include that in almost all of my Latin American dishes.

Features:

    Ingredients

    Directions

    Share

    To make thick yet bone-tender ribs, you want to start by preparing a dry rub. It’s not going to be literally dry because of the mustard that gives it moisture, but this dry rub is great at giving meat such an amazing flavor. You’ll need about two tablespoons of brown sugar for this.

    Steps

    1
    Done

    To make thick yet bone-tender ribs, you want to start by preparing a dry rub. It’s not going to be literally dry because of the mustard that gives it moisture, but this dry rub is great at giving meat such an amazing flavor. You’ll need about two tablespoons of brown sugar for this.

    2
    Done

    I’m a spice mix kind of person and I always try to include that in almost all of my Latin American dishes, but what kind would you want to use in your dish? I always go for a spice mix that has fresh ingredients either from the store or specially made at home, fresh, by you or someone you know. You want to make sure it’s in a sealed jar and not the ones that’s been sitting out for too long on the cupboard. Why? Because unsealed spice mix quickly loses its natural flavors

    3
    Done

    The meat will be a little bit moist because of the mustard, and might look a bit different than the usual dry rubs you use at home, but it’s going to be incredible and the meat will absorb all the flavors.

    4
    Done

    Add the rub to the big slab of ribs. Rub it all over and then turn to the other side which contains most of the fat. Put the dry rub onto the slab and watch as it starts melting. The melting process is where the flavors are getting absorbed by the meat.

    5
    Done

    5. Put the ribs inside the pressure cooker for an hour. Add some beer. We want the beer to be the moisture creator in this dish. Now add the rest of the seasoning and cook for one hour. An hour is all you need for them to just separate from the bones if what you’re using is a pressure cooker.

    6
    Done

    Now the ribs are seasoned. Leave it for about 10-15 minutes just to give it time to absorb every bit of flavor. You can also leave it overnight refrigerated. I promise you, it’s going to be fantastic!

    7
    Done

    But if you cook them right away, it works great too because you’ll do it in a pressure cooker. All of the juices are going into the ribs.

    8
    Done

    You can then transfer the ribs onto a baking pan to get it ready for the barbecue. You want to start first with the skin side down so that the rest of the skin that’s there will become crispy brown. And then you'll turn it. It's basically five minutes on one side and two minutes on the other. And your ribs are ready to go!

    9
    Done

    In the video, you’ll see the ribs come out delicious and super tender. You’ll also see some black on the top that you mustn’t mistaken as burnt. It’s NEVER healthy to eat burnt food. The black you see on top of the ribs is the black pepper that we had processed.

    10
    Done

    Take a knife and enjoy the tenderness of the ribs. You can even take the bones out if you wish. Cut all of the pieces and serve as you want!

    Chef Pachi

    previous
    Turkey
    next
    Asparagus – Mango Vinaigrette
    previous
    Turkey
    next
    Asparagus – Mango Vinaigrette

    Add Your Comment