Summer in Quebec is all about using a BBQ (why do I feel like I’m repeating myself?). People have them all over the place and they pretty much are a must in the backyard (or the balcony). For tenants, it can be a huge prerequisite: ‘Can we put a BBQ on the balcony?’ is always a very popular question. Maybe because of the fact that BBQs are mostly useless during the winter, summer becomes and orgy of BBQs. Who can blame us when you simply put meat or fish on the grill with vegetables of all sorts and you don’t have much dishes to make? And who can deny the amazing taste of smokiness?
I actually had these twice in a row this weekend. I made them for some friends on Friday night and then had them again on Sunday for Father’s Day as my mom made the same recipe without knowing I had done the same thing 2 days prior (we often share our recipes. You’ve gotta share the goods!). Both time were great and I could eat them again. I just don’t seem do get tired of these goods. I guess that’s a sign of a great recipe.
These ribs are an absolute pleasure to eat. The meat comes of the bones and melts in your mouth. It’s a finger-licking recipe that’ll have you ask for more. Make sure you have enough if your guests have big appetites!
WORLD’S BEST BBQ RIBS
Makes about 4 servings
5 pounds baby back pork ribs
2 beers (ideally brown Ale)
3 tbsp liquid smoke
2 dried chipotle peppers
1 big onion, diced
5 garlic cloves
1 cup brown sugar
¼ cup ketchup
¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup brown rum
½ cup chipotle chile sauce
1 tsp dry mustard
In a large pot, cover the ribs with the beer, onion, garlic, chipotle peppers, and liquid smoke. Add water until the ribs are completely covered in liquid. Cover and let simmer for 2 ½ hours.
In a bowl, mix all the sauce ingredients. Keep aside.
When the ribs are cooked, lay them on a deep cooking pan and cover with the sauce. Put in the fridge and let marinate over night. Mix whenever you can. Make sure you’re careful not to break the meat of the bones.
When ready to serve, cook on the BBQ for about 20 minutes making sure the meat is slightly grilled and not dry.
While you’re cooking the ribs, boil the left over sauce in a small skillet. Before serving, add some on top of the ribs with a chef’s paintbrush. Put the rest in a small bowl so your guests can add some on their ribs if they feel like it.