Prepare to have mind Blown!!! I’m dead serious, prepare yourself because these Barbecued Ribs are to die for
Omg words can not describe how delicious these are. Ok perhaps a few …
- Melt in your mouth
- Undeniably delicious
- Mouth Watering
- Jaw Dropping Goodness
Are you getting the picture yet … cause they are that good
I swear every time I make these I tell myself “Liz, there are going to be leftovers, you are making tons don’t worry about it.” And then just like that, dinner ends and our plates look like a bone yard! My dog Sadie is happy about that thought. I think Rib night would have to be her favourite. And let me tell you, huge fan of leftovers right here. If you are going to go through all that trouble of spending hours making it, why not have something for the next day. Some people disagree I know. My aunt for example cant stand leftovers. More for me I say
Perhaps next time … But for some reason I highly doubt that
Something for example I can never seem to make a small portion of is Spaghetti Sauce. Rob always looks at me and says “How many people are we having over for Dinner tonight?” Perfect for me afterwards on the nights that I just don’t feel like cooking. But seriously I make a portion for 20 … unintentionally.
This recipe was given to me by my Best Friend Brett, my oldest friend as well. Before moving to the Caribbean we used to live together in Downtown Vancouver in a very nice modern apartment with a great kitchen. The funny this is, I cant remember either of us cooking at all. I am to even joking about this I am literally struggling to think if there was even a pot used the whole time we were there. We were both working in restaurants and our schedules were all over the place and most of the time we would just eat at work during the evenings and well, more then once we would sleep through breakfast. No, I was not being the healthiest at this point clearly. What I do remember is there being a lot of beer and alcohol glasses and a well stocked bar.
Now a days while I still do have a fairly well stocked bar, I most defiantly have a better stocked pantry and fridge.
So last Christmas while Brett was down visiting he cooked Rob and I his Toronto Famous Ribs and I have been cooking them every since. They are incredible and I hope that you are going to enjoy them as much as we have been
So let me tell you what makes these ribs so special …
First, which is my favourite, is the Rub. Its mostly spicy but a little bit sweet and on top of being such a good rub for these Ribs they are great on other grilled items as well. One of my favourites being grilled onions
Second, the cooking method. Slow roasting the ribs in the oven then quickly grilling them on the barbecue for a slightly crispy crust is in my opinion the best way to make ribs at home. Brett says that he cooks his the night before and lets them rest in the fridge overnight and then grills them the following day. Great it you don’t have time the day of
Third, the sauce. Because the spice rub has such a spicy kick this Barbecue sauce somewhat on the sweet side balances everything out for a perfect sweet and spicy bite
Enough of me telling you how good these are … go ahead and make them already.
Enjoy!
- [br][b]Ribs:[/b]
- 1 Rack Meaty Pork Ribs
- [br][b]BBQ Sauce:[/b]
- 1 Cup Ketchup
- 1/4 Cup Cider Vinegar
- 4 Tbl. Honey
- 2 Tbl. Brown Sugar
- 1/4 Tsp. Paprika
- 1/4 Tsp. Ground ginger
- 1/4 Tsp. Salt
- 1/4 Tsp. Pepper
- 1/4 Tsp. Oregano
- 1 Tbl. Minced Garlic
- 1 Tbl. Minced Ginger
- 1 Tbl. Worcestershire Sauce
- 2 Tbl. Hp Steak Sauce
- 2 Tbl. Dijon Mustard
- [br][b]Dry Rub Ingredients:[/b]
- 1 Tbl. Garlic Powder
- 1 Tbl. Onion powder
- 1 Tsp. Cayenne
- ¼ cup Paprika
- ½ cup Brown Sugar
- 1 Tbl. Chilli Powder
- 1 Tbl. Black Pepper
- 1 Tbl. Salt
- Mix all the spice rub ingredients into a bowl and mix well to combine. Set aside
- Take the ribs and remove the clear under skin off the ribs. (Don’t skip this step)
- Season the ribs generously with the spice rub (you will have extra) and place in the tray you will use for roasting. You can either keep the ribs whole, half them or slice them into individual ribs
- Marinate in the fridge overnight or at least 2 hours
- Remove the ribs from the fridge 3-4 hours before you are ready to eat
- While the ribs are coming to room temperature preheat the over to 250 degrees fahrenheit. Roast in the oven covered for 2 1/2 – 3 hours hours or until ribs are cooked and tender.
- While the ribs are cooking prepare the sauce. Place a small pot over medium heat and sauté until starting to become fragrant, about 30 seconds. Add the rest of the ingredients and stir to combine. Once the sauce is bubbling turn the heat down to low and simmer for 30 – 45 minutes, stirring every 5 minutes or so to prevent sticking
- Once the ribs are cooked, remove from the oven. Keep covered and set aside
- Preheat your grill to a medium high heat
- Coat the ribs in the BBQ sauce and grill until charred and smokey. Don’t walk away from the BBQ the sauce has sugars in it and can burn easily
- Once done, serve with extra heated up BBQ on the side
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