Buffalo Ribs
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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.ingredients
- 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
instructions
- 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.