Barbecue Ribs

Ingredients

In Nouvelle cuisine, the focus is on creating visually stunning dishes with refined flavors. To adapt the original American Barbecue Ribs to Nouvelle cuisine, we will elevate the presentation by carefully plating the ribs and refining the barbecue sauce with a balance of flavors that complement the tender meat. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of baby back ribs (800g / 1.76 lbs) 2 racks of baby back ribs (800g / 1.76 lbs)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon garlic powder (5g) 1 teaspoon garlic powder (5g)
• 1 teaspoon onion powder (5g) 1 teaspoon onion powder (5g)
• 1/2 teaspoon salt (2.5g) 1/2 teaspoon salt (2.5g)
• 1/2 teaspoon black pepper (2.5g) 1/2 teaspoon black pepper (2.5g)
• 1 cup tomato puree (240ml) 1 cup tomato puree (240ml)
• 1/4 cup balsamic vinegar (60ml) 1/4 cup balsamic vinegar (60ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 1 tablespoon Dijon mustard (15g) 1 tablespoon Dijon mustard (15g)
• 1 tablespoon Worcestershire sauce (15ml) 1 tablespoon Worcestershire sauce (15ml)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 teaspoon liquid smoke (5ml) 1 teaspoon liquid smoke (5ml)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 15g (Sugars: 10g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   Rub the ribs with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. 3.
   Place the ribs on a baking sheet and cover tightly with aluminum foil.
4. 4.
   Bake in the preheated oven for 2 hours, or until the meat is tender.
5. 5.
   In the meantime, prepare the barbecue sauce by combining tomato puree, balsamic vinegar, honey, Dijon mustard, Worcestershire sauce, soy sauce, and liquid smoke in a saucepan.
6. 6.
   Simmer the sauce over low heat for 15 minutes, stirring occasionally.
7. 7.
   After 2 hours, remove the ribs from the oven and brush them generously with the barbecue sauce.
8. 8.
   Preheat the grill to medium-high heat.
9. 9.
   Grill the ribs for 5-7 minutes per side, basting with more barbecue sauce as desired, until they are nicely caramelized.
10. 10.
    Remove from the grill and let the ribs rest for a few minutes before serving.

Treat your ingredients with care...

• Ribs — For the best results, choose high-quality baby back ribs with a good meat-to-bone ratio.
• Liquid smoke — Use liquid smoke sparingly as it can easily overpower the dish. Adjust the amount according to your preference.
• Balsamic vinegar — Opt for a high-quality balsamic vinegar to enhance the flavor of the barbecue sauce.

Tips & Tricks

• For an extra layer of flavor, marinate the ribs in the barbecue sauce overnight before baking them.
• If you prefer a spicier sauce, add a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce.
• To achieve a beautiful glaze on the ribs, brush them with the barbecue sauce during the last few minutes of grilling.
• Serve the ribs with a fresh herb salad or roasted vegetables to balance the richness of the dish.
• Leftover ribs can be refrigerated and enjoyed the next day. Simply reheat them in the oven or on the grill for a few minutes before serving.

Serving advice

Serve the Nouvelle Cuisine Barbecue Ribs on a large platter, garnished with fresh herbs and edible flowers. Accompany the ribs with a side of roasted vegetables and a drizzle of the remaining barbecue sauce for dipping.

Presentation advice

Arrange the ribs in an artistic manner on the platter, ensuring they are evenly spaced and visually appealing. Drizzle a small amount of the barbecue sauce over the ribs, allowing it to cascade down the sides. Garnish with sprigs of fresh herbs and edible flowers for an elegant touch.