Spareribs cooked in butter

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Spareribs cooked in butter

Cooking in butter is not new. The French do it for centuries, and it’s called confit. But I think I’m the first to cook pork ribs in butter on the barbecue.

And that has a reason because it could be a fire hazard when you put a large pan with butter above glowing charcoal. So do it with care, and you will be rewarded with pork ribs that are in my top 5 best.

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  • Pork ribs
  • 750 grams of butter
  • 6 cloves of garlic
  • fresh herbs like thyme, rosemary and parsley
  • 1/2 tsp of salt
  • 1/2 tsp of ground black pepper

How to

  1. Start your grill with a temperature of around 140°C (284F).
  2. Melt the butter in a tray that’s large enough to hold the ribs.
  3. When the butter melted, you add the garlic cloves, fresh herbs, salt and pepper.
  4. Put the ribs in the butter with the meat-side down. Close the lid and let the pork ribs simmer for three to four hours.
  5. When the meat reaches a core temperature of 96°C (205F), they are done.

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BBQ gear used

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