Recipe courtesy Chef Eric-Jan Fransen, Franse Stap Cookery Studio. “We work with only the best products … where the passion for cooking is central and the cuisine comes into its own.” – Chef Eric-Jan Fransen. Read more about the Franse Stap Cookery Studio on page 38 of the Big Green Egg Lifestyle Magazine.
From Spanish heritage-breed hogs, these spare ribs have a juicy, robust flavour. A diet of acorns creates pork infused with nutty sweetness.
Iberico pork ribs
4 Iberico sausages with mustard and parsley
2 heads of garlic, smoked on the EGG
Pure maple syrup
½ stick of butter
Salt and pepper
One day in advance, marinate the pork ribs in a mixture of chopped thyme, rosemary, several garlic cloves and a little olive oil.
Set the EGG for direct cooking at 204°C/400°F.
Place the ribs on the grill to brown. Partially close the dampers so that the temperature starts to drop, stabilizing at 120 to 150°C/250 to 300°F, until the meat reaches an internal temperature of 60°C/140°F. At the same time, grill the sausages until golden brown; slice into pieces.
While the ribs are cooking, top with some sprigs of thyme, rosemary and several garlic cloves.
Brush the meat with the maple syrup to caramelize. Separate the parsley leaves from the stems. Finely chop the leaves. Melt the butter. Press the remaining garlic using a garlic press, and add this to the melted butter along with the chopped parsley, salt and pepper.
Slice the sausages and serve with the ribs and sauce.