Travers de porc au miel et à la sauce barbecue

Ingrédients

• 2 pounds pork ribs, (silver skin removed and rack cut into individual pieces*)
• 2 tablespoons cooking oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/2 cup ketchup
• 6 tablespoons honey
• 2 tablespoons water
• 4 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried red chili flakes
• 1/2 teaspoon liquid smoke, (optional)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Préparation

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Toss the ribs in a bowl with the cooking oil, salt, and ground black pepper. Place the ribs in a single layer on a rimmed baking sheet that has been lined with aluminum foil. Cover the baking sheet tightly with foil and bake the ribs for 2 hours. (Remove the ribs from the oven and turn each one over after the first hour.)

3. 3

   In the meantime, whisk together the sauce ingredients in a saucepan.

4. 4

   Over medium heat, cook the sauce, stirring often until the sauce comes to a boil. Once bubbling, reduce the heat to simmer and cook for 15 minutes, stirring occasionally. Once cooked, turn off the heat and set aside.

5. 5

   Remove ribs from oven. Remove and discard the foil cover. Return the ribs to the oven for 30 more minutes.

6. 6

   Remove the ribs from the oven and turn the heat on your oven to broil.

7. 7

   Use a pastry brush to baste both sides of the ribs with the sauce.

8. 8

   Place the ribs under the broiler and broil for 3-4 minutes, turning three or four times, until you have reached the desired level of char. (The ribs in the photos were broiled 3 minutes per side, flipping a total of 4 times.)

9. 9

   Plate the ribs, garnish and serve with the remaining sauce. Enjoy!