The Chef's Ribs? Chef Florent Boivin - Best Craftsman of France 2011 and Educational Director of the Bachelor in Management at Institut Paul Bocuse (Lyfe) - shares his version of the glazed ribs cooked in a kamado!
The glazed ribs cooked on the kamado are cooked at 120°C using indirect heat for 4 to 5 hours, regularly glazed until the meat is tender and pulls away from the bone.
Matériel
-
Kamado QUATRO
- Split & Mix
- Deflector
- Half-moon cast iron
Ingrédients
Ingredients (for 4 people)
For the ribs:
- 2 kg of pork ribs
- Salt and pepper
For the glaze sauce:
- 5 cloves of chopped garlic
- 5 chopped onions
- 40 gr of chopped ginger
- 1 dl of olive oil
- 2 dl of old wine vinegar
- 4 dl of dry white wine
- 300 g of ketchup
- 1 dl of soy sauce
- 8 tablespoons of acacia honey
- 2 teaspoons of strong mustard
- 1 tablespoon of cumin
- 50 g of sweet chili sauce
- Salt, tabasco pepper (to taste)
The steps
Step 1: light the kamado. Light the QUATRO Kamado and set the temperature to 120°C with the deflector for indirect cooking.
Step 2: prepare the glaze sauce. Melt the onions, garlic, and ginger in olive oil, then add the ketchup, vinegar, and white wine. Bring to a boil. Add the soy sauce, honey, mustard, and cumin, then simmer for 15 minutes. Blend the sauce, season with salt, then spice it up with tabasco and sweet chili sauce.
Step 3: prepare the ribs. Remove the membrane located on the back of the ribs, then lightly salt and pepper the meat.
Step 4: cook and glaze. Place the ribs on the grill of the kamado, bone side down, and close the lid. Glaze the ribs with a brush using the sauce approximately every 45 minutes, especially during the last hour. Cook for 4 to 5 hours, until 90 to 93°C at the core, when the meat retracts from the bones.
Step 5: serve. Let rest for 10 minutes, cut between the bones and serve with the remaining sauce.
Frequently asked questions
What temperature to cook ribs on the kamado?
The ideal temperature is 120°C in indirect cooking, with the deflector installed. This slow cooking tenderises the meat without drying it out and allows time for the sauce to caramelise.
How long to cook glazed ribs on the kamado?
Allow about 4 to 5 hours at 120°C, depending on the thickness of the ribs. The ribs are ready when the meat retracts about 1 cm from the bones and pulls away easily.
What core temperature for melting ribs?
Aim for 90 to 93°C at the core, measured between two bones with a probe thermometer: at this temperature, the collagen melts and the meat becomes very tender.
Should the membrane be removed from the ribs?
Yes. Remove the thin membrane located on the back of the ribs: the meat is more tender and the sauce penetrates better.
When to apply the sauce on the ribs?
Glaze the ribs with a brush approximately every 45 minutes, especially during the last hour of cooking. The honey and ketchup sauce is sweet: if applied too early and too often, it risks burning.
Can the glazed sauce be prepared in advance?
Yes. The sauce can be made the day before and kept for a few days in the refrigerator in a closed container. Its flavours will be even more intense.
What wood should be used to smoke ribs in a kamado?
Apple, cherry, or hickory wood adds a smoky note that pairs perfectly with a sweet and savoury sauce. Add a few pieces of wood to the charcoal at the beginning of cooking.