I haven’t been a fan of “boiling ribs”…what away to suck out the flavour of the meat I would always say. However, I came across the August issue of Chatelaine and it had a dedicated a section to it’s most popular recipes.
I tried out this recipe out of curiousity and because I needed a “make ahead” ribs recipe. Enter Barbecued “Onion Soup” Ribs. Instead of sapping the flavour of the meat, this method actually infuses the onion soup flavour into the pork. I was pleasantly surprised by the result, which was a tender, tasty back rib and the barbecue sauce could still be tailored to my liking. The next time I make these I’ll use more water than listed in the recipe. Follow me and you’ll enjoy more “face time” with your guests at your next BBQ.
Barbecued “Onion Dip” Ribs
- Rinse & pat-dry your ribs. Using a boning knife, scrape the end of the silverskin on the underbelly of the ribs. Once you have enough silverskin to hold on to, tear it off. This will later help your BBQ adhere to the ribs.
- Pour water into a large wide saucepan and set over high heat. Place unopened pouch of soup on counter and use a meat mallet or rolling pin to crush contents. Add soup mix, barbecue sauce and Tabasco to water and stir to evenly mix.
- Slice pork into 3- or 4-rib serving-size portions, then place in saucepan. They won’t be completely immersed in liquid. Cover. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until fork-tender, 50 to 60 minutes.
- Remove ribs to a large platter. Bring liquid in saucepan to a boil over high heat. Boil, uncovered and stirring often, until liquid is thick and saucy, 15 to 20 minutes. Stir often, especially for last few minutes, to prevent sticking. When sauce is thick, taste and stir in more your favourite BBQ Sauce, some Chipotle Tabasco, Worcestershire sauce and some garlic powder, if you like. Then lightly oil grill and heat barbecue to medium-high.
- Lightly brush ribs with oil, then sprinkle both sides with and pepper (they are salted enough at this point). Place on grill. Barbecue, uncovered, turning often, until lightly charred and heated through, 8 to 10 minutes. If serving on individual plates, place hot ribs in pan with sauce, then turn ribs to coat. Or place ribs on a platter and pour sauce overtop. Serve hot or at room temperature.
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