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Description:
Situées au ras la longe de porc(dos), les babybacks sont charnues et tendres à souhait. Fumées avec amour au feu de bois de ''sumaterre'' pendant plusieurs heures.
Cuisson:
''Drop'' le sac dans un chaudron d'eau bouillante pendant environ 20 minutes. Enlevez la côte levée du sac, la mettre sur une plaque allant au four, ajoutez la sauce au fond du sac et cuire à broil pendant 3-4 minutes afin de caraméliser la sauce.
Ingrédients:
Côte de dos de porc, épices maison, sauce bbq maison.
Quantité:
Environ 400g pour le demi rack, environ 800g pour le full rack.
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