First, season the pork ribs with salt and pepper. Place them on the clamp grill and secure them
tightly.
Install the clamp grill on the BBQ02 grill model. Regulate the heat level with the wheel, as we are
looking for a slow heat (test by placing the hand close to the grill, and count until 12 without feeling burning sensation).
Cook for 3 to 4 hours on the bone side. Turn and cook on the other side for another 45 minutes.
In a bowl, place the sugar, honey, mustard, pepper to taste and stout beer. Stir until everything
is dissolved with this preparation. Then, brush the pork with it every 10-15 minutes.
Place the sweet potatoes one by one on an aluminium foil. Add 10 grs butter, a spring of oregano, thyme, salt, pepper, and olive oil. Close the paper and place the sweet potatoes on the grill for about 40 minutes.
In a saucepan, place the sugar and put on the grill. When it turns golden, add the 250 ml of
whipping cream and beat to dissolve. Return to the heat for a few minutes until it is well dissolved. Finish with a little butter, salt and pepper.
On the griddle, place 20 cc of olive oil, the almonds and the salt. Leave them until they turn a tan
color.
When the sweet potatoes are soft, peel them on a chopping board. Add 2 tbsp butter and make a
mash.
Pour half of the toffee on the mash, and mix.
For the plating, place a tablespoon of the puree, a few threads of chopped toasted almonds, and a thread of the toffee.
Place the pork and finish with a little green onion, enjoy with a very cold beer.
Product specifications, features, and appearance may change without prior notice. Actual products may vary slightly from the images shown due to ongoing improvements or variations in materials and finishes.
