Difficulty: very easy
Preparation time: 4 hours
No need to wait for the summer! Forget the barbecue, and still enjoy delicious meats! Head to the USA and visit the famous cooks of the South, for a comfort food recipe intended for lovers of good meats. First tip: a pig that grows freely at its own rhythm (without hormones) outdoors will give a better quality pork. Second tip: any oven is suitable for making this simple and user-friendly recipe, which is suited to sharing with loved ones. In earlier days, slaves actually shared the table with the slave owners, in a moment of sharing, and the race issue momentarily disappeared around this dish … Thank goodness, since the cooking technique comes straight from Africa!
Note that this recipe is based on the cook’s intuition and experience, not on precise quantities that you need to follow to the ounce. It is also possible to make a longer-cooking variant, one that is closer to the traditional barbecues of the American South, taking a full eight hours of cooking; but the meat will then require a pre-marinade, or an addition of juices (why not use a good beer from home?) to avoid baking-on, and excessive drying.
-Cowboy BBQ sauce, by Brussels Ketjep
-Cajun spice mix (adjust the chilli according to your preference)
-pepper (to taste)
-onions, garlic and shallots
In a large dish, arrange the onions, garlic and shallots, all previously sliced, creating a layer, to cover with a thin drizzle of olive oil.
Slice each rib to separate them, then cover with a layer of Cowboy sauce (easy using with a kitchen brush). Place them upside down in the dish, on top of your previous layer, with the meat on top downward towards the bottom of the dish). Season with salt and pepper, and sprinkle a light layer of spices on the ribs.
Bake in your preheated oven at 100°C (210° F) for four hours.
Remove the dish from the oven and turn each rib over, drizzle a layer of Cowboy sauce on and spread it with the brush; then salt, pepper and spice the top of the meat again. Bake for an additional ten minutes at higher temperature (120° C for example, or 250° F) to complete the caramelisation. Serve, and enjoy with an extra helping Cowboy BBQ sauce for the greedy!
How to marinate and pre-soaks the meat: