Servings: 6
Preparation: 20 minutes
Cooking: 2 hours 45 minutes
Ingredients
Ribs
- 3 racks of Quebec pork back ribs
- 30 ml (2 tbsp) brown sugar
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) ground pepper
- 5 ml (1 tsp) hot paprika
- 5 ml (1 tsp) yellow mustard
- 3 ml (1/2 tsp) garlic powder
- 3 ml (1/2 tsp) onion powder
- 250 ml (1 cup) BBQ sauce of your choice
Garlic confit
- 1 head of garlic
- 30 ml (2 tbsp) olive oil
- Salt to taste
Shepherd's pie
- 3 racks of Quebec pork back ribs, shredded meat
- 1 can of corn kernels
- 1 can of corn creamy
- 750 ml (3 cups) homemade mashed potatoes
- 15 ml (1 tbsp) sweet smoked paprika
- Salt and pepper to taste
- 500 ml (2 cups) popcorn, buttered
Preparation
- Preheat the BBQ to medium heat.
- In a bowl, mix the brown sugar, salt, pepper, paprika, mustard, garlic powder, onion powder.
- Rub the ribs with this mixture. Wrap them in aluminum foil, place them on the grill of the BBQ and cook in indirect cooking, with the lid closed for 2 hours
- In the meantime, in a sheet of aluminum foil, place and wrap the head of garlic drizzled with olive oil and a pinch of salt. Place the bag on the grill of the BBQ and cook for 30 minutes. Open the aluminum foil bag, using a fork, crush the head of garlic to recover the flesh. Incorporate the recovered garlic into the mashed potatoes.
- Remove the pork chops from the aluminum foil, brush them generously with bbq sauce. Place them on the bbq grill and cook over medium heat, 5 minutes on each side.
- Let cool then shred the meat.
- In a gratin dish, spread the shredded meat on the bottom, add the corn kernels, the creamy corn. Cover with mashed potatoes. Sprinkle the top with sweet paprika, place the dish on the bbq grill, cook over indirect heat, lid closed, for 30 minutes.
- When serving, add the popcorn on top, to give a touch of crunch.
