Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Rebel Ribs
History
The names given to different dishes based on pork or beef ribs vary depending on the cooking method and the accompaniments. In Canada, we speak of “ribs” because they are taken directly from the back or flank of the animal. This part is also the tastiest.
Ingredients :
- 2 sections of pork ribs
- 8 cups of water
- 4 cloves of garlic
- 1 onion
- 1 sprig of thyme
- 1 bay leaf
To make marinade:
- ¼ cup Worcestershire sauce
- ¼ cup brown sugar
- ¼ cup lemon juice
- ¼ cup white vinegar
- 2 tbsp. teaspoon dry mustard
- 2 tbsp. teaspoon of salt
- ½ cup of Blonde de Chambly beer
- 1 cup molasses
- 1 cup of ketchup
- 1 cup of water
- ½ cup maple syrup
For the barbecue sauce:
- 2 tbsp. to s. brown sugar
- 2 tbsp. to s. white vinegar
- 2 tbsp. to s. lemon (juice)
- 2 tbsp. to s. Worcestershire sauce
- 1 C. to c. salt
- 1 C. to c. dry mustard
- ¾ cup of Blonde de Chambly beer
- ½ cup molasses
- ½ cup ketchup
- ¼ cup maple syrup
- Sambal Oelek
Preparation :
Now let's move on to the actual preparation. Take a pot, and arrange all the different sections of ribs cut in half. You can now cover them with water. Then add aromatic garnish, then let boil and simmer for an hour. Make sure all sections are well covered with water throughout the cooking period. This is a very important detail.
To prepare the marinade, you will just gather all the ingredients. All you need to do is take a Ziploc type bag and put all the sections of pork back ribs in it. Then pour in the appropriate amount of marinade. Remember to remove as much air as possible. To prepare successfully, leave the marinade in the refrigerator for 4 to 24 hours. Remember that the longer you let the ribs marinate, the more tender you will have them.
Gather all the sauce ingredients. You're just going to thicken everything over low heat. Then cook the marinated ribs and brush with sauce. Opt for indirect cooking on the BBQ over high heat. Let the sauce caramelize, then you can baste again.
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