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|
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.