BBQ Ribs: Cookin’ like a golden girl
Ok, not quite. But here in Canada, there are a couple of magazines that used to seem like ‘old lady magazines’ to me. Well either I am an old lady or they’ve done some work on catching the mom-with-kids set because they are now my fav’s! One in particular, Chatelaine, set the stage, or the table I suppose, for some delicious eats this weekend. First, we made some ribs – from scratch (well, not the actual meat part) and then we made a magazine recipe/my own imagining warm potato and asparagus salad that was delish. I have mentioned already that my food photography needs some work, but even so, you have to admit these look pretty yummy.
Then we grilled up these lovlies and tossed them in a warm salad dressing from said formerly for Old Birds site.
The ribs are in the lastest issue – but here’s the recipe… (confession – I used back ribs)
Memphis-style pork side ribs
- 2 kg pork side ribs
- 4 tsp sweet paprika
- 2 tsp salt
- 1/2 tsp cayenne pepper
- 1 cup ketchup
- 1/2 cup cider vinegar
- 2 tbsp yellow mustard
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 cup packed brown sugar
- 1 tsp hot sauce
- PREHEAT oven to 325F. Trim silverskin membrane and excess fat off ribs. Slice each rib rack in half.
- STIR paprika with salt and cayenne in a small bowl. Season with fresh pepper. Rub spice mixture on both sides of ribs. Arrange ribs, meaty-side up, in a shallow roasting pan. Add enough water so that it reaches 1/4 in. up side of pan. Cover tightly with foil. Bake in centre of oven until meat is tender, 70 to 90 min. Transfer ribs to platter, discard liquid.
- STIR sauce ingredients in a saucepan and set over medium. Gently boil 8 to 10 min.
- PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting with sauce, until ribs are glazed and heated through, 8 to 10 min. Remove to a cutting board. Slice into 1-rib portions and serve.
No Barbecue? To finish the ribs in the oven, discard liquid in roasting pan. Arrange ribs, meaty-side up, then generously baste with sauce. Continue baking, uncovered, in the centre of a 325F oven for 30 min. Brush with sauce every 10 min until ribs are glazed.
The salad dressing I used comes from Canadian Living’s site. There’s a whole salad here. But, as I just wanted to use some simple grilled potatoes and asparagus, I just used the dressing bit.
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 tbsp (30 mL) wine vinegar
- 1 tbsp (15 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
In small bowl, whisk together olive oil, wine vinegar, Dijon mustard, salt and pepper. Pour over potatoes. Add celery, green pepper and basil. Toss together.
All in all it was a tasty feast – pretty quick aside from the long time the ribs sat in the oven – and with a simple green salad, it was almost healthy too!