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!
Matériel
-
Kamado QUATRO
- Split & Mix
- Deflector
- Half-moon cast iron
Ingrédients
For 4 people:
- 5 cloves of chopped garlic
- 5 chopped onions
- 1 dl of olive oil
- 2 dl of old wine vinegar
- 8 tablespoons of acacia honey
- 300 gr Ketchup
- 1 dl of soy sauce
- 50 gr sweet chili sauce
- 4 dl of dry white wine
- 2 teaspoons of strong mustard
- Salt, tabasco pepper (to taste)
- 1 tablespoon of cumin
- 40 gr of chopped ginger
-
The steps
Step 1: light the kamado
Light the Kamado QUATRO and set the temperature to 120°C with the deflector.
Step 2: prepare the meat
Melt the onions, garlic, and ginger in the oil, then add the tomato paste, vinegar, and white wine. Bring to a boil, then add the soy sauce, honey, mustard, spices, and let simmer for 15 minutes. Blend (in the thermomix) and season with salt, then spice up with tabasco and sweet chili sauce.
Step 3: prepare the stuffing
Dans un récipient mélangez tous les ingrédients de la sauce.
Step 4: enter the meat
Place the meat in the casserole. Cover, and place it on the QUATRO kamado. Apply the sauce with a brush on the pork every hour. Smoke the pork shoulder by covering it with sauce every hour, for 8 to 10 hours or until the internal temperature of the meat reaches 200°F - 93°C.
Step 5: serve
Remove the shoulder from the smoker, wrap it tightly in aluminium foil / butcher paper and let it rest for an hour. Take the shoulder out of the foil and shred it. Discard the bone and any cartilage pieces, and cut the remaining meat into shreds. Moisten the meat with a bit of BBQ sauce and mix. Serve with buns, coleslaw, and extra barbecue sauce.
Les kamados
Découvrez les différents modèles de kamados !