Spareribs with a garlic and chilli sauce
On our village market there is a stall of a butcher specialising in pork.
The Landsmann family comes form the east of France, where many people live with German-sounding names due to the changing position of the borders over the centuries.
One of his best-selling products is ‘travers de porc’; a cut of ribs with a chunk of filet attached.
I grill it on the barbecue. Here I added a sauce of soy, garlic and dried chillies for a spicy taste.
- One rack of spareribs
- Four cloves of garlic
- A handful of dried chillies
- One cup (25 cl) of soy sauce
- One cup of water
- Dried thyme
- Cut the rack of spareribs in as few as possible parts, in order for it to fit on the BBQ in one go. I put it in a wire rack.
- Heat the BBQ and cook for 20 minutes, turning every five minutes.
- Crush the garlic, put it in a bowl with the soy sauce, water and chillies. Cook “au bain Marie”, that is – put the bowl in a bigger pan with water and cook. This step makes the garlic less sharp and blends the tastes, without using oil to fry the garlic and chillies.
- Towards the end of the grilling, sprinkle the dried thyme.
- Heat an oven to 100 °C.
- Put the spareribs, ribs down, in an oven dish, pour the sauce over it and place in the oven for at least 10 minutes. If it takes longer before serving, reduce the heat to 50 °C or 20 °C to keep it warm without further cooking or drying out.