Recipe courtesy Chef Eric-Jan Fransen, Franse Stap Cookery Studio
“We work with only the best products … where the passion for cooking is central and the cuisine comes into its own.” – Chef Eric-Jan Fransen
Enter the doors of a beautiful old building in the center of The Hague, Netherlands, and you become immersed in a unique culinary experience that is very refined and very, very French. At the Franse Stap (French Step) Cookery Studio, Eric-Jan Fransen reigns as the culinary king of this luxurious kitchen. His passion for cooking, his many years of experience and his love for French cuisine come together in a unique educational concept where students learn hands-on the art and traditions of French cuisine. “The techniques taught at Franse Stap,” says Fransen, “require only two conditions … honesty and quality. Experience in cooking is actually not that important … passion and pleasure are!”
“I see the Big Green Egg as an extension of my kitchen – a complete cooking system all in one. We use a Mini inside and a Medium outside in the courtyard … people really enjoy cooking outside together and watching the cooking actually happen. It’s a sight you see increasingly often — this special cooker known as the Big Green Egg.” The Big Green Egg has always been known for being equally appealing to experienced chefs, backyard grillers and beginners alike — and at Kookstudio Franse Stap that is put into practice every day.
Read more about the Franse Stap Cookery Studio on page 38 of the Big Green Egg Lifestyle Magazine.
From Spanish heritage-breed hogs, these spare ribs have a juicy, robust flavor. A diet of acorns creates pork infused with nutty sweetness.
- Iberico pork ribs
- 4 Iberico sausages with mustard and parsley
- 2 heads of garlic, smoked on the EGG
- Pure maple syrup
- ½ stick of butter
- Salt and pepper
- Olive oil
One day in advance, marinate the pork ribs in a mixture of chopped thyme, rosemary, several garlic cloves and a little olive oil.
Set the EGG for direct cooking at 400°F/204°C.
Place the ribs on the grill to brown. Partially close the dampers so that the temperature starts to drop, stabilizing at 250 to 300°F/120 to 150°C, until the meat reaches an internal temperature of 140°F/60°C. At the same time, grill the sausages until golden brown; slice into pieces.
While the ribs are cooking, top with some sprigs of thyme, rosemary and several garlic cloves.
Brush the meat with the maple syrup to caramelize. Separate the parsley leaves from the stems. Finely chop the leaves. Melt the butter. Press the remaining garlic using a garlic press, and add this to the melted butter along with the chopped parsley, salt and pepper.
Slice the sausages and serve with the ribs and sauce.