Just before the weekend, all readers who cook themselves are asking that eternal question: What are we going to eat? To inspire you, Journalism He suggests a recipe that will make your mouth water.
Written by Jonathan Nguyen, Chef-Owner of Le Bucan Restaurants
“Ribs too the back door“, says Jonathan Nguyen. I added a Quebecois twist to this recipe with the maple syrup. It's seasoned well with pepper, and the toasted pecans on top add crunch. »
Preparation time: 30 minutes
Cooking time: 4 hours
Ingredients for ribs
- 2 whole baby back ribs
- Roast rub or salt and pepper
- Crumbled pecans
- Maple wood for smoking
Ingredients for the marinade
- 150 ml maple syrup
- 20 ml (1 1/2 tablespoons) Dijon mustard
- 2 cloves of crushed garlic
- 1/2 teaspoon. Tabasco schedule
- 1/2 teaspoon. black pepper
- 1/2 teaspoon. salt
to prepare
- 1. Heat only one side of the gas grill to 105°C (230°F) on the unheated side. Soak the maple wood with water. Then we put it in aluminum foil with a hole in it. Place the small pocket that forms on this hot side of the grill.
- 2. Cover the ribs with barbecue seasoning or salt and pepper mixture. Place the ribs on the grill on the unheated side and cook for 3 hours and 30 minutes, turning the ribs occasionally, until cooked through.
- 3. Once the meat is cooked, leave it on the counter for 30 minutes. Brush the ribs with maple water. Sprinkle with crumbled pecans. On high heat, grill them again on the grill for one minute on each side. serves.
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