Korean-style spare ribs with herb cream

KOREAN-STYLE SPARERIBS WITH HERB CREAM

Portions : 4 - Preparation time : 5 minutes - Cooking time : 4 hours

Ingredients

• 4 racks Quebec pork back ribs
• 1.5 l (6 cups) red beer
• 15 ml (1 tbsp.) Korean chili pepper
• 60 ml (4 tbsp.) hot mustard
• 250 ml (1 cup) honey
• 250 ml (1 cup) brown sugar
• 30 ml (2 tbsp.) black pepper, ground
• 3 limes, quartered
• 15 ml (1 tbsp.) coriander, ground
• 5 garlic cloves, minced
• 60 ml (4 tbsp.) fresh ginger, chopped
• 2 large onions, chopped
• 45 ml (3 tbsp.) sesame oil
• 60 ml (4 tbsp.) soy sauce

Herbed cream

• 250 ml (1 cup) cottage cheese
• 60 ml (4 tbsp.) cilantro, chopped
• 60 ml (4 tbsp.) green onions, chopped
• 1 lime, zest
• 15 mL (1 tbsp.) honey
• salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. Remove inner membrane from ribs.
3. On the grill, sear the racks of pork ribs for 2 minutes on each side.
4. In a roasting pan, add all the remaining ingredients and arrange the ribs on top.
5. Cover with aluminum foil.
6. Place the roasting pan in the bbq and close the lid. Braise the ribs for 4 hours at 180° C (350° F), then remove the roasting pan from the bbq.
7. Strain the juices and reduce in a saucepan to a syrupy consistency. Check the seasoning of the sauce.
8. Place the racks on the hot grill and brush them with the sauce. Grill for 5 minutes on each side and serve.
9. In a bowl, mix all the ingredients for the herb cream and use it as a dip for the ribs.