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Buffalo Ribs

Dinner
Side dish
Fresh meats
Comforting meals
Sports nights
Olymel X Collaborations

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Côtes de levées glacées avec sauce épaisse et morceaux d'oignons frits.

Portions3

Preparation15 min

Cooking90 min

In collaboration with Projet BBQ - Behind Projet BBQ is Alex Turcotte, a grill master whose creativity knows no bounds once armed with his culinary weapon of choice, fire. Avid carnivore, he is constantly preparing and cooking meat in new ways to improve his technique and broaden his barbecue knowledge.

1 or 2 packs of Olymel's St. Louis style pork side ribs
Sunflower or other vegetable oil
Store-bought all-purpose spice mix or homemade version (see below)
Fried onions (optional)
Lime zest (optional)

Sauce

125 g (1/4 cup) butter
200 ml (4/5 cup) cayenne pepper sauce (like Red Hot)
45 ml (3 tbsp.) maple syrup
22 ml (1 ½ tbsp.) beef Wagyu fat (optional)
30 ml (2 tbsp.) cider vinegar

Spice mix

30 ml (2 tbsp.) kosher salt
30 ml (2 tbsp.) black pepper
30 ml (2 tbsp.) turbinado sugar (unprocessed sugar)
22 ml (1 ½ tbsp.) paprika
15 ml (1 tbsp.) granulated garlic
15 ml (1 tbsp.) onion powder
15 ml (1 tbsp.) chipotle powder
15 ml (1 tbsp.) lemon pepper

Used products

Côtes de flanc de porc style st-louis

Pork side ribs St-Louis style

Remove membrane on the back of each rack by inserting a butter knife between membrane and bone. Separate the ribs by cutting between bones.
Toss the ribs with oil to evenly coat. Sprinkle spice mix all over each rib.
Preheat BBQ to 350°F. (You can always add a wood chunk for a smoky flavour)
Cook ribs for 90 minutes or until internal temperature reaches 195°F.
Melt the butter in a pan over medium heat. Let it sizzle a couple minutes then add the other ingredients.
Let sauce simmer a few minutes to thicken.
When internal temperature is reached, toss the ribs in the sauce in a mixing bowl to coat.
Serve, topping with fried onions and lime zest as desired.

Chef's tip

Spritz the pork belly cubes with red beer every 35 to 40 minutes while cooking to help the smoke cling and the spice form a crust.

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