Maple BBQ Ribs, Winter Vegetable Gratin & Daddy’s Visit

By Sunday, January 23, 2011

I must warn you in advance – although I am positive (because of feedback from family) that these recipes are absolutely flawless, I have to admit I couldn’t really taste them because I have such a bad cold. And there is nothing worse than being sick and not being able to taste your food – especially food and recipes you’ve been waiting to try for over a month!

Well, the weekend is coming to a close, and despite being incredibly sick all through it, it was fantastic for one reason only: my Daddy was here! He flew down twice this week: once for a conference (and saw my soccer game) and again on Friday to see Sarah Chang and Dvorjak’s New World Symphony at the NAC with me!

Winter Veggies ready for the oven

When home for Christmas, I asked Dad what he wanted me to cook for him on the Saturday night (Friday we went to Play, the new restaurant owned by Beckta on Sussex). He immediately said ribs, which surprised me. I figured he’s want something Asian or a curry, since that’s my specialty and some of his favourites. But I’ve made him ribs before (years ago) and they were a success, so maybe that’s why he wanted them. Anyway, sure enough my Canadian Living magazine had come and there was a delicious recipe for Maple Barbeque Ribs in it. I also found a great side dish in another issue, called Winter Vegetable Gratin. I knew Dad would like this because he had brussel sprouts (his favourite veggie) and the title of the dish was entirely appropriate given the -25 weather conditions in Ottawa of late.

I’ve made ribs about 4 different ways in my lifetime. I’ve done them in the slow cooker, in the oven at a very low temperature all day, I’ve boiled them, and then I tried this recipe. I have to say, it’s a close tie between this way and the “all day in the oven” way. But My Other Half says this is definitely the best rack of ribs I’ve ever made – so we’ll take his word for it.

These Maple Barbeque Ribs were pretty easy too. There a rub, which I have come to learn is essential for ribs, and then there’s a sauce you can make while they’re cooking. What was genius is the last part – the recipe tells you to remove the cooked ribs and THEN cover them with sauce, and put them back in the oven for 10 minutes until the sauce is sticky. An EXCELLENT trick and the effect was perfect. They were like ribs from a restaurant!

Maple BBQ Ribs, Winter Vegetable Gratin & Daddy’s Visit

Ingredients

1 tbsp (15 mL) paprika

1 tbsp (15 mL) granulated sugar

1 tsp (5 mL) salt

1 tsp (5 mL) ground cumin

1/2 tsp (2 mL) ground coriander

1/2 tsp (2 mL) cayenne pepper

1/2 tsp (2 mL) dried oregano

3 lb (1.4 kg) pork back ribs or pork side ribs

Sauce:

1/2 cup (125 mL) ketchup

2 tbsp (30 mL) cider vinegar

1 tbsp (15 mL) maple syrup

1 tbsp (15 mL) Worcestershire sauce

1 tsp (5 mL) chili powder

Directions

Combine paprika, sugar, salt, cumin, coriander, cayenne and oregano; rub all over ribs. Place on rack in roasting pan; roast in 425°F (220°C) oven for 45 minutes, turning once. Pour off fat. Meanwhile, in saucepan, bring ketchup, vinegar, maple syrup, Worcestershire sauce and chili powder to boil. Reduce heat and simmer, stirring often, for 10 minutes. Brush all over ribs. Roast until sticky, about 10 minutes.

Adapted from Canadian Living

Maple BBQ Ribs and veggies

Alas, I couldn’t really taste them (because of my cold) but I could taste enough to know they were great. Same goes for the Winter Vegetable Gratin. A very healthy and unique side dish!

And I’m even more thrilled because these recipes are available on the Canadian Living website and I don’t have to type them up for my readers. Now I’m going to have a NeoCitran and go back to bed and try and kick this cold.

Also, if I get my tastebuds back, I saved some of the homemade barbeque sauce… yum yum yum! Have a great Sunday!

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