Cajun pork ribs, bourbon sauce

Ingredients

• 1.6 kg pork ribs
• 2 tbsp Dijon mustard
• 2 tbsp smoked paprika
• 1 tbsp sweet paprika
• 2 tbsp brown sugar
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground cayenne pepper
• 1 tsp dried shiitake powder
• 2 tsp fine salt
• 1 tsp ground black pepper
• 300 ml homemade bourbon sauce
• 3 pieces scallions
• 1 piece lime

Method

1. Remove the membrane from the bone side using a paper towel, then thoroughly pat the ribs dry; the surface must be dry for the rub to adhere.
2. Brush the ribs with a thin layer of Dijon mustard, then massage the Cajun rub over all sides; let rest while the grill stabilizes and the spices become slightly moist.
3. Set up the grill for indirect cooking: glowing red coals on one side, a zone without coals on the other, lid closed; add a small handful of wood chips if you like a more pronounced smoky note.
4. Place the ribs bone-side down on the indirect zone, away from the coals; cook with the lid closed until the meat darkens, the fat begins to bead, and the bones are exposed at the ends.
5. Maintain a steady fire by adding small coals if necessary; if the bottom colors too quickly, move the ribs further from the direct heat.
6. When the meat bends slightly under the tongs without tearing, baste with homemade bourbon sauce and continue cooking over indirect heat until the glaze becomes sticky and glossy.
7. Move the ribs briefly over the direct coals to caramelize the sauce; watch closely without walking away, as the sugar should blister and brown, not blacken.
8. Let rest off the heat under a sheet of parchment paper or aluminum foil, then slice between the bones; finish with sliced scallions, lime zest, and lime juice just before serving.

Nutrition

Per serving

Energy

714.6 kcal

Protein

45.29 g

Carbohydrate

14.53 g

Fat

34.87 g

Fibre

3.95 g

Calcium

109.01 mg

Iron

4.4 mg

Magnesium

38.95 mg