Haute Cuisine Barbecue Ribs

Ingredients

While the original American barbecue ribs are known for their bold and smoky flavors, this haute cuisine adaptation focuses on enhancing the natural flavors of the meat while adding a touch of elegance. The cooking techniques and presentation are refined to create a more sophisticated dining experience. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of baby back ribs (800g / 1.76 lb) 2 racks of baby back ribs (800g / 1.76 lb)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon dried thyme (2g) 1 teaspoon dried thyme (2g)
• 1 teaspoon ground black pepper (2g) 1 teaspoon ground black pepper (2g)
• 1 teaspoon sea salt (5g) 1 teaspoon sea salt (5g)
• 1 cup red wine (240ml) 1 cup red wine (240ml)
• 1 cup beef broth (240ml) 1 cup beef broth (240ml)
• 2 tablespoons balsamic vinegar (30ml) 2 tablespoons balsamic vinegar (30ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 35g
• 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, smoked paprika, dried thyme, black pepper, and sea salt to create a dry rub.
3. 3.
   Rub the dry rub all over the racks of ribs, ensuring they are evenly coated.
4. 4.
   Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the ribs on both sides until browned, about 2-3 minutes per side.
5. 5.
   Remove the ribs from the skillet and set aside.
6. 6.
   Deglaze the skillet with red wine, scraping up any browned bits from the bottom.
7. 7.
   Add the beef broth, balsamic vinegar, and honey to the skillet. Stir well to combine.
8. 8.
   Return the ribs to the skillet, bone side down. Cover the skillet with foil and transfer it to the preheated oven.
9. 9.
   Bake the ribs for 2 hours, or until the meat is tender and starts to pull away from the bones.
10. 10.
    Remove the foil and increase the oven temperature to 220°C (425°F). Baste the ribs with the cooking liquid and continue baking for an additional 10-15 minutes, or until the ribs are caramelized and slightly crispy.
11. 11.
    Remove the ribs from the oven and let them rest for a few minutes.
12. 12.
    Garnish with fresh parsley and serve.

Treat your ingredients with care...

• Ribs — Choose high-quality, meaty baby back ribs for the best results.
• Red wine — Opt for a full-bodied red wine to enhance the flavors of the sauce.
• Balsamic vinegar — Use a good quality balsamic vinegar for a rich and tangy taste.
• Honey — Select a floral or fruity honey to add a touch of sweetness to the dish.
• Fresh parsley — Use fresh parsley as a garnish to add a pop of color and freshness to the final presentation.

Tips & Tricks

• For an extra smoky flavor, add a small amount of liquid smoke to the dry rub.
• If you prefer a sweeter sauce, increase the amount of honey.
• To achieve a more caramelized crust, broil the ribs for a few minutes after baking.
• Serve the ribs with a side of creamy mashed potatoes and roasted vegetables for a complete haute cuisine meal.
• Don't forget to pour any remaining cooking liquid over the ribs before serving for an extra burst of flavor.

Serving advice

Serve the haute cuisine barbecue ribs on a large platter, garnished with fresh parsley. Accompany them with elegant side dishes and a glass of fine red wine for a truly luxurious dining experience.

Presentation advice

Arrange the ribs on the platter with the bones facing upwards, creating an eye-catching display. Drizzle a small amount of the cooking liquid over the ribs for a glossy finish. Garnish with a sprinkle of fresh parsley to add a touch of vibrancy to the presentation.