How well do you know barbecue sauce? Of North American origin, very famous for being used in barbecues (origin of the name), barbecue sauce is a combination of flavors that combines a little sweet, a little spicy and smoked.

Coming from the southern United States, this recipe is famous around the world for enhancing the flavors of meat, poultry and vegetables, and is a great choice to accompany burgers and fries.

If a little about the history of the sauce has already left your mouth watering, be sure to try this recipe made by yourself, in your home, with the help of the Lyon sauce pan, perfect for enhancing the effect of your new masterpiece.

Ingredients
1.5 kg pork ribs
3 tablespoons olive oil
Salt and black pepper to taste
Aluminum paper

For the sauce:
1 cup ketchup
1 medium chopped onion
3 garlic cloves, minced
4 tablespoons extra virgin olive oil
1⁄2 cup apple cider vinegar
1 cup brown sugar
2 tablespoons sugarcane molasses
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 tablespoon spicy paprika
1 teaspoon powdered cloves
1 teaspoon liquid smoke
Salt to taste

Preparation method

Sauce:
1. Heat the olive oil in the Lyon sauce pan over medium heat and add the onion and garlic.
2. Season with salt and pepper and mix.
3. Add brown sugar and mix until caramelized.
4. Then add the spicy paprika and sugarcane molasses.
5. Add the apple cider vinegar to the mixture and let it reduce.
6. Add Worcestershire sauce, ketchup, liquid smoke and powdered cloves.
7. Lower the heat and let the mixture acquire consistency, mixing constantly.
8. Reserve the sauce and let it cool.

Ribs:
1. Season the ribs with salt and pepper and set aside.
2. Heat the Lyon sauce pan to 360 °C (680 °F) and add the olive oil.
3. Then, seal the ribs on both sides until golden.
4. Remove the ribs from the sauce pan, place on aluminum foil and brush with a little sauce.
5. Close the piece tightly in the aluminum foil.
6. Place the grill on the sauce pan.
7. Fill with water up to the base of the grill.
8. When the water boils, place the ribs on the grill and cover the sauce pan.
9. Let it cook gently, over medium heat.
10. After 1 hour, remove from the aluminum, place on a serving dish, add more sauce over the piece and serve.

Far beyond the rice



Rice is the preferred accompaniment, but there are other options to vary the menu. For example, potatoes (rustic, fried, baked, boiled or mashed), gnocchi, cassava, creamy polenta, farofa, roasted vegetables.

Did anyone else’s mouth water?