Hickory Pork RibsJun 30th, 2009 | By Peter Minakis | Category: American, BBQ, Canada Day, Canadiana, Condiments, How To, Meat, Pork, Potato, Recipes, Sauce
One of the first blog posts I wrote was on the subject of ribs. Us Canadians love ribs, we love to grill and in fact you’ll find some of my posts where I grill in the middle of winter!
I recently had friends over for a BBQ and although it was mostly a Greek feast, I included some Canadian faves in the mix.
Be it friends, family or readers of my blog – these ribs are tried & true…they have never failed me in being delicious, fall-off-the-bone tender and easy to prepare.
Canada Day is coming up tomorrow and I thought it timely to post this fantastic and easy recipe for ribs. As a side, you can also try your hand at the Montreal Steak Spice potatoes...another favourite for the backyard party.
First off…I am in no way going to argue with the fact that BBQ anything (over wood or charcoal) can be beat – it can’t! The gas grill, the oven and other amenities for cooking are luxuries and time-savers.
Here’s my approach to ribs, be it baby-back or spare ribs:
- I never EVER boil my ribs;
- This method works in the oven, on the BBQ/gas grill or a combo of both oven and grill;
- Always take the time to remove the silver-skin on the underside of the ribs;
- Apply the dry rub of your choice the evening before cooking
I’ve found the whole boiling of ribs to be unnecessary…somehow I think flavour is being lost. Cover/tent the ribs with foil and you’ll find the meat to render down to “fall off the bone”.
An important aspect to tasty and tender ribs is to remove the silver-skin on the underside of the ribs. I simply use a boning (flexible knife) and scrape the end of the underside of the ribs to loosen some of the skin – just enough to grab with my fingers and then I just pull it off and discard.
This is important so that the rub adheres to the underside and when you’re eating the ribs, you’re not trying to gnaw into something rubbery. Remove it.
As for a dry rub…it’s really up to your personal tastes. I find the best and tastiest results are when I apply a dry rub the night before I cook my ribs. The flavours really penetrate the meat and I even see a smoke ring (from the spices) even though I sometimes just use the oven.
Before I get onto the recipe, you have to try mixing some thinly sliced potatoes with melted butter or olive oil and tossing them in a Montreal Steak Seasoning. For those not from Canada or not familiar with Montreal Steak Seasoning, it’s one of the most popular ways us Canadians season a steak because frankly, it’s simply delicious.
If you can’t find a Montreal Steak Seasoning, you can make your own blend and save it in a jar:
Â© 2007-2009 Peter Minakis
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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.