Jean-François Plante's recipe

Servings: 4 • Preparation: 25 min • Cooking time: 3 hours • Cool down: 5 min

Ingredients:

16 slices of fatty bacon

115 g (½ cup) brown sugar

2 tsp. herbes de Provence

1 tbsp. dried mustard

2 tsp. fine salt

Juice of 1 lemon

60 ml (¼ cup) ketchup

3 tbsp. hot pepper sauce (Red Hot type)

4 cloves of garlic, finely minced

Ground pepper

4 pork rib cuts, about 450 g (1 lb) each

Instructions:

1. In a large frying pan over medium heat, cook the bacon slices for 5 minutes or until they melt slightly and become translucent, releasing their fat while remaining supple.

Let cool for 5 minutes in the pan.

2. Preheat oven to 180 °C (350 °F).

3. In a bowl, combine the brown sugar, herbes de Provence, dry mustard and salt. Add the lemon juice, ketchup, hot sauce and garlic, and stir to obtain a smooth mixture. Pepper generously. 

4. Prepare four sheets of aluminum foil large enough to wrap each rib cut. On a sheet, place 2 slices of bacon side by side. Generously brush both sides of a rib cut with the bacon fat, then the brown sugar sauce. Place the ribs, rounded side down, on the bacon slices, then cover with 2 more slices of bacon. Wrap the ribs in an airtight manner, tightly enough so that the bacon properly sticks to the meat. Repeat the process for the other three rib cuts.

5. Place on a baking sheet and bake for 3 hours. Take the ribs out of the aluminum foil and serve immediately.