2024-02-09 16:00:00
Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Published at 11:00 a.m.
By Jonathan Nguyen, Chef-owner of Le Boucan restaurants
“Ribs are very tailgate, says Jonathan Nguyen. I added a Quebec touch to this recipe with maple syrup. They are well seasoned with pepper, and the toasted pecans on top add crunch. »
Preparation time: 30 minutes
Cooking time: 4 hours
Ingredients for ribs
- 2 complete baby back ribs
- Barbecue rub or salt and pepper
- Crumbled pecans
- Maple wood for smoking
Ingredients for the marinade
- 150 ml maple syrup
- 20 ml (1 1/2 tbsp) Dijon mustard
- 2 cloves of crushed garlic
- 1/2 tsp. Table of Tabasco
- 1/2 tsp. black pepper
- 1/2 tsp. table salt
Preparation
- 1. Heat only one side of a gas barbecue to 105°C (230°F) on the unheated side. Soak the maple wood with water. Then put it in aluminum foil with a hole in it. Place the small pocket thus formed on the heated side of the barbecue.
- 2. Coat ribs with barbecue spice or salt and pepper mixture. Place the ribs on the grill on the unheated side and cook for 3 hours 30 minutes while moving the ribs from time to time for even cooking.
- 3. Once the meat is cooked, let it sit on the counter for 30 minutes. Brush the ribs with the maple marinade. Sprinkle with crumbled pecans. Over high heat, grill once more on the barbecue for one minute on each side. Serve.
Published on lapresse.ca on February 5, 2017.
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#Recipe #week #MaplePecan #Smoked #Ribs
