- 1.5 kg of spare ribs
- 25 cl of cider vinegar
- 100 cl of water
- 2 tablespoons of freshly ground black pepper
- 1 tablespoon of Jamaican chillies
- 1 tablespoon of juniper berries
- 4 crushed garlic cloves
- 1 bouquet garni of thyme and rosemary
- 2 tablespoons of Le Guérandais Guérande coarse salt
BBQ maple syrup sauce:
- 20 cl of ketchup
- 1 tablespoon of ginger
- 3 tablespoons of cider vinegar
- 25 cl of maple syrup
- 2 teaspoons of mustard seeds
- 2 garlic cloves
- 20 cl of water
- 1 bottle of lager
- 1 onion
- 2 green chillies
Heat the ingredients for the marinade until the Guérande Salt has dissolved. Leave to cool and place the cut ribs in the marinade for 30 minutes, then pat them dry with paper towel. Season them. Prepare the BBQ sauce: In a small pan, gently heat all the ingredients for 20 minutes. Leave to cool then blend together. Put to the side.
Preheat your over to 210°C and sear the ribs on the grill. Then place them in a dish, with the onion and green chilli, and pour the lager over them. Cover them with several sheets of foil. Put in the oven and lower the temperature to 150°C for 1h30. Remove the foil and baste the ribs with the BBQ sauce. Cook for another 7 minutes. Turn the ribs over and baste the other side with the sauce, cook for another 7 minutes. Serve with grilled corn on the cob, butter and Guérande 'Fleur de Sel'!
On a sunny day, these ribs can also be cooked on the BBQ for a "smoky" taste! Leave the ribs whole and marinate them just like in the recipe. Get your BBQ going with charcoal embers and smoked wood chips. Heat to 120°C then place the ribs, meat-side down, on the grill far from the embers. Baste them with the BBQ sauce. Close the lid of the BBQ and cook for 2h. Baste them with more sauce and leave to cook for another 3h. Once cooked, the meat will come off very easily using just a fork!