French-style Barbecue Ribs

Ingredients

While the original American barbecue ribs are typically smoky and heavily seasoned, this French adaptation adds a touch of elegance with a refined blend of herbs and spices. The cooking technique also differs, as the French-style ribs are slow-cooked to achieve a melt-in-your-mouth texture. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves 1 tablespoon fresh rosemary leaves
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (120 ml) red wine 1/2 cup (120 ml) red wine
• 1/4 cup (60 ml) balsamic vinegar 1/4 cup (60 ml) balsamic vinegar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 5g (Sugars: 4g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a small bowl, combine the minced garlic, Dijon mustard, honey, soy sauce, thyme leaves, rosemary leaves, paprika, black pepper, and salt to create a marinade.
3. 3.
   Place the racks of pork ribs in a large baking dish and generously coat them with the marinade, ensuring all sides are covered.
4. 4.
   Pour the red wine and balsamic vinegar into the baking dish, around the ribs.
5. 5.
   Cover the baking dish tightly with aluminum foil and place it in the preheated oven.
6. 6.
   Slow-cook the ribs for 3-4 hours, or until the meat is tender and easily pulls away from the bone.
7. 7.
   Once cooked, remove the ribs from the baking dish and transfer them to a preheated grill.
8. 8.
   Grill the ribs over medium-high heat for 5-7 minutes on each side, basting them with the remaining marinade.
9. 9.
   Remove the ribs from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Pork ribs — Choose meaty racks of ribs for the best results.
• Dijon mustard — Opt for a high-quality Dijon mustard to enhance the flavor.
• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, for a rich taste.
• Balsamic vinegar — Look for aged balsamic vinegar to add depth to the marinade.
• Fresh herbs — Use fresh thyme and rosemary for the most aromatic experience.

Tips & Tricks

• For a smoky flavor, add a small amount of liquid smoke to the marinade.
• Baste the ribs with the marinade while grilling to enhance the flavor and keep them moist.
• Serve the ribs with a side of French baguette and a fresh green salad for a complete meal.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• To save time, marinate the ribs overnight in the refrigerator for even more flavor.

Serving advice

Serve the French-style barbecue ribs hot, straight off the grill. Garnish with fresh herbs, such as parsley or chives, for an extra touch of elegance. Accompany the ribs with a side of roasted potatoes or ratatouille for a truly French dining experience.

Presentation advice

Arrange the grilled ribs on a platter, drizzling any remaining marinade over the top. Garnish with sprigs of fresh herbs for an appealing presentation. Serve with a French-inspired table setting, complete with rustic dinnerware and a bottle of red wine.