Low and Slow Ribs

     

We are on holidays. As we post this blog, we are in the middle of one of the most beautiful remote places on earth, the Purcell Mountains in south-eastern British Columbia. As far as the eye can see, there are mountains and snow -it is truly stunning!  More about this trip next week, but in the meantime, we want to share with you a great grilling menu.

Our good friend Mike recently came to visit us from the UK, and we welcomed him with a “Canadian” dinner of ribs and sweet potatoes, with grilled baby bok choy.  We smoked the ribs slowly in the Big Steel Keg, but below you will find options for cooking them on the grill or in the oven.  Whatever the method, low and slow heat and layers of flavor make these a succulent treat.

Mike & Mo in London

Barbecued Pork Back Ribs

The secret to fabulous ribs is in the preparation.  If you turn the ribs over to the non-meaty side you will see a membrane.  Wiggle your finger underneath it and get a good grip, then rip it off the whole back of the slab. 

Next, pack on the flavour with a good rub.  If you have a commercially prepared one go ahead and use that.  We like to mix one up in a little glass bowl and use some on the ribs and some in the barbecue  sauce:

Dry Rub for Ribs

2 tablespoons brown sugar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper 

1 tablespoon cumin

2 teaspoons dry mustard

2 teaspoons paprika

2 tablespoons chili powder

1 teaspoon onion salt

1 teaspoon celery salt

1 teaspoon garlic powder

1 tablespoon oregano

Rub this spice mixture all over the ribs. They can be cooked on a smoker, for 4-6 hours with a drip pan of water beneath them and loosely tented with foil, or in the barbecue or oven  in a roasting pan.  Don't add any liquid to the pan, just cover TIGHTLY. Cook them in a 275 F oven for about 3 hours. 

Make a barbecue sauce such as the following and finish them off on the barbecue. .  Turn the temperature up slightly ( to about 350) and baste generously with the sauce.  Let the sauce bake on for about 10-15 minutes before serving.

Barbecue Sauce:

2 tablespoons olive oil

1/4 cup finely chopped onion

1 clove garlic, minced

1 cup ketchup

1 tablespoon Dijon mustard

2 tablespoons lemon juice

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/4 cup brown sugar

1/4 cup maple syrup or molasses

1 teaspoon chipotle peppers pureed in adobo sauce (not essential but really delicious:  We usually buy a tin of chipotles, puree the whole thing and it keeps in a tupperware container in the fridge for months)

Also optional:  a little glug of bourbon is good too if you like.

Saute onions in olive oil until opaque.  Add garlic and stir 30 seconds before adding the rest of the ingredients.  Bring it to a gentle boil and reduce heat to a simmer.  Watch out because it is very splattery with all that sugar.  You will want to partly cover with a lid to reduce mess.  Simmer about 20 minutes or until slightly thickened.  Taste and adjust seasonings.

Grilled Baby Bok Choy

The basting sauce can be used for a multitude of grilled vegetables. Reserve what you don't use and try it another day on mushrooms, onions and red peppers.

8 pieces baby bok choy

Basting Sauce:

4 tbsp olive oil

2 cloves garlic

½ tsp red chili pepper flakes

½ tsp grated ginger

1/3  cup soy sauce

¼ cup brown sugar

3 tbsp rice vinegar

3 tbsp water

1 tbsp sesame oil

Preheat barbecue on MEDIUM for 5 minutes, brush grids with oil.

For the basting sauce: Meanwhile, in a small saucepan, combine olive oil, garlic, ginger and red chili pepper flakes. Saute on MEDIUM for 3 minutes to soften. Add soy sauce, brown sugar, rice vinegar and water. Bring to a boil, reduce to MEDIUM-LOW and simmer for 5 minutes, until reduced by half. Add sesame oil.

Place baby bok choy on grids and brush with sauce. Grill for 5 minutes, continuing to brush with sauce and turning once.