Side Ribs for Sharing with Fresh Salsa

Dinner
Lunch
Fresh meats
For gatherings
Olymel X Collaborations

Link copied to clipboard

Planche de porc grillée avec tomates cerises et maïs.

Portions6

Preparation30 min

Cooking240 min

In collaboration with Sandra Foodie Créative - Sandra is an amateur chef with a passion for cooking and local ingredients who is tearing it up on social media. She's known for her original take on recipes and exquisite presentation!

2 côtes de flanc de porc Olymel
60 ml (1/4 tasse) d'assaisonnement pour poulet BBQ au choix
60 ml (1/4 tasse) de moutarde
115 g (1/4 lb) de beurre
125 ml (1/2 tasse) de sauce BBQ au choix

Fresh salsa

250 ml (1 cup) frozen corn, thawed
125 ml (1/2 cup) diced tomatoes
125 ml (1/2 cup) pickled red peppers, diced
½ bunch cilantro, chopped
1 green onion, minced
Salt and pepper

Used products

Pork side ribs St-Louis style

Preheat smoker or oven to 275°F.
Remove membranes from ribs.
Spread mustard over racks and rub with spices.
Cook about 90 minutes.
Brush ribs with butter and wrap in aluminum foil.
Return to oven and cook for about 2 hours.
Meanwhile, combine the salsa ingredients. Refrigerate.
Remove ribs from oven and unwrap, brush with BBQ sauce and continue cooking 30 minutes.
To serve, cut between the ribs and place on a serving platter with the salsa.