Friday, November 11, 2011

BBQ ribs

Two posts in two days... I'm on a roll.

I found this recipe in a Provigo flyers back in the mid 80s. I have tried a couple of other recipes but always came back to this one. Those of you who have tasted these ribs, understand why. 


Boule de Suif, after.

Boule de Suif, before










3-4 Kilo of pork back ribs.
Cut these up every two bones. Place them in a big pot, cover with water and bring to a boil. Spoon off the yucky stuff once it starts to boil, put down the heat and let simmer 45 min. Empty the water and set aside to cool 15-20 min.

Meanwhile, mix all the ingredients for the sauce.

1 cup chili sauce (sometimes I use salsa)
1 cup BBQ onion sauce (I use any kind)
1/2 cup maple syrup
1/2 cup ketchup
1/4 cup white wine
2 tbsp of Dijon mustard
1 tbsp each of oil, worchestrshire, soya
2 garlic cloves
1 tsp of Tobasco ( I use Salem Oeleck)

 Once the ribs have cooled a little big, pour all the sauce over and mix well. Let them marinate in the fridge for 24 hrs. Stir now and then.

Place on the BBQ for 15 - 20 min turning often. Put whatever sauce is left in a small pan and bring to a soft boil, then you can brush the ribs with this sauce everytime you turn them.

Serve with lots of napkins.

Enjoy J.



 










  

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