St. Louis-style ribs with cheddar and jalapeno Grits

Ingredients

• 5 lb 2,3 kg St. Louis-style Quebec pork ribs, trimmed (membrane removed)
• 1 cup 250 ml barbecue sauce (original type Pat BBQ-brand sauce or other store-bought sauce)

Dry rub

• 1/4 cup 60 ml spices mix (BBQ Québec-brand Texas-style spice or other store-bought spices)
• 2 tbsp. 30 ml brown sugar
• 1/4 tsp. 1 ml cayenne pepper
• 1 orange, zested
• 3 tbsp. 45 ml butter no salted, melted and cooled

Cheddar and jalapeno grit (cornmeal)

• 2 tbsp. 30 ml butter no salted
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 cups 500 ml chicken broth (homemade or store bought reduced sodium)
• 2 cups 500 ml milk
• 1 cup 250 ml grits or cornmeal #120 (grind coarse)
• 1 1/4 cups 310 ml sharp Quebec cheddar cheese, grated
• Fresh herbs to taste (cilantro, thyme, etc.)

Notes : Serve half of the ribs with the grits. Use the other half to prepare our St-Louis style rib and grilled vegetable salad bowls. Grits tend to set after a few minutes. If this is the case, add a little chicken broth and warm grits over very low heat for a few minutes, stirring to soften.