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.
- 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
- Start your grill with a temperature of around 140°C (284F).
- Melt the butter in a tray that’s large enough to hold the ribs.
- When the butter melted, you add the garlic cloves, fresh herbs, salt and pepper.
- 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.
- 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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