World’s Best BBQ Ribs

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

INGREDIENTS

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

Sauce

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

PREPARATION

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. 

My Favorite BBQ Chicken Marinade

BBQ season if official on. And I’m a huuuge BBQ fan. In this household, we don’t relate to the typical BBQ stereotype. In here, I’m the BBQ queen… and there is no BBQ king!

BBQ cooking can get really fancy and actually quite technical. I wish I knew more but I’m just a simple BBQ user, an average gal who grills her vegetables the simple way. One day I’m hoping someone will teach me some cool techniques for my grill but until then, I stick to the basics and really enjoy the taste of the grill. If you’re like me and don’t want to bother with the complicated stuff, then maybe you’ll enjoy this simple yet soooo tasteful recipe that I like to make quite a few times during BBQ season.

The trick for marinades is to go without measurement. In my recipe, I’ve indicated a few measures but only to give you an idea of quantity. Make as much chicken as you need (whether it’s just for you or if you’re having 25 friends over!), use your favorite chicken parts, and simply cover with the marinade ingredients. Put more or less of one ingredient and it’ll still be good, each time around. That’s my trick. This is a go with the flow kind of a recipe… Because BBQueing is always done on mellow days, the mellow way!

TASTY BBQ CHICKEN MARINADE

 

INGREDIENTS

Ketchup

Yellow mustard

HP sauce

4 tbsp Worcestershire sauce

2 tbsp Liquid Smoke

Smoked paprika

Granulated onion

Granulated garlic

Salt & pepper

Hot sauce (optional if you have no baby around and like spicy food)

PREPARATION

In a large bowl, mix all of the ingredients. Add the chicken and blend well so the marinade is all over the chicken. Cover with cellophane. Put in the fridge and let marinate for 12 to 24 hours.

Grill your chicken on the BBQ. The best way to do it is over low heat. Slowly but surely. That way you keep all the good juices in and the meat is juicy and tender.