Stuffed Spare Ribs

Ingredients

Spare ribs

• 2 racks of St-Louis-style Quebec pork ribs, trimmed (membrane removed), about 2 lbs. (1 kg) each (see note)
• 2 tbsp. 30 mL brown sugar
• 2 tbsp. 30 mL smoked paprika
• 2 tbsp. 30 mL dried mustard
• 1 tbsp. 15 mL garlic powder
• 1 tbsp. 15 mL onion powder
• ¼ tsp. 1 mL ground cayenne pepper
• 1 zest of lemon
• 2 tbsp. 30 mL lemon juice
• 3 tbsp. 45 mL melted butter
• 3 tbsp. 45 mL of your choice of barbecue sauce (BBQ Quebec sauce or other store-bought barbecue sauce)

It's best to choose ribs with the bones running in the same direction once they've been sandwiched together.

Stuffing

• ¼ cup 60 mL butter, divided
• 3 tbsp. 45 mL olive oil, divided
• 6 cups 1,5 L baguette bread (roughly 1 baguette), cut into small cubes
• 3 shallots, chopped
• 2 stalks celery, diced
• 3 cloves garlic, minced
• ½ cup 125 mL chopped flat-leaf parsley, stems and leaves
• 1 tbsp. 15 mL chopped thyme leaves
• 1 tbsp. 15 mL chopped sage leaves
• 1 cup 250 mL chicken broth