Ribs are the go to bbq party meat for a reason — they’re fun to cook, they taste unbelievable, and they make you look wicked-talented on the grill. So, if you’re looking to impress your friends and their taste buds with a delicious rack of ribs, here’s the recipe to get the job done.
Inspired (of course) by local ingredients and the ridiculously-amazing Kelowna cherries that we eat too many of every year, this rib recipe is savoury and sticky-sweet with just the right amount of tart undertones that remind me of your mom.
Protein:
- 1 Rack – Beef Back Ribs, membrane removed, patted dry.
Rub:
- 2 Tbl – Black Peppercorns, coarse ground
- 1 Tbl – Kosher Salt ( or Himalayan pink sea salt)
- 1 Tbl – Brown Sugar
- 1 Tbl – Smoked Paprika
- 1 Tsp – Cinnamon
- 2 Tbl – Ancho Chili Powder
- 1 Tbl – Granulated Garlic
- 1 tsp – Onion powder
- 1 tsp – coriander seed, smashed
BBQ Sauce:
- 1.5 Cup – Cherries (frozen is fine)
- 100 ml red wine (Rd 13)
- 60 ml – Balsamic Vinegar
- 30 ml – Dark soya Sauce
- 10 ml – Worcestershire sauce
- 2 tbl – brown sugar
- 1 tbl – Molasses
- 100 ml – Ketchup
- 1 each – Shallot, diced
- 1 tbl instant coffee or a shot of espresso (optional)
- 2 cloves
- 1 tbl olive oil
- 1 tsp butter
Directions / Sauce:
(This can be done the day before) On medium-low heat in a saucepan, sweat diced shallots and clove in butter and oil on low, and allow to brown. Add the wine and cherries, bring to a boil, simmer for 3-5 minutes. Add the remaining ingredients and allow it to simmer for 10-15 minutes on low heat until desired thickness. Purée using a blender, adjust seasoning (salt to taste) and allow to cool.
Directions / Meat:
Rub the full rack of ribs down with the dry ingredients, massaging into all sides and surfaces.
Wrap in aluminium foil and place on a pan. Heat one side of the BBQ on low (300-325). Place the rib rack on the opposite side (indirectly overheat) and cook for 2 hrs. Remove ribs from foil. Ribs should be soft and bones should be exposed. Allow to cool slightly. Slice ribs between each bone. (These steps may be done ahead of time or a day prior if desired.)
Now the sticky part. Glaze the ribs (or just toss them in the sauce). Return individual ribs to the grill, ensuring all sides are coated in sauce. Baste every 5-10 minutes, until a sticky bark forms. You may need to increase heat due to lid opening frequently. Remove from heat, arrange on a board, sprinkle with coarse salt and wow your friends.
Serves 2-3 of your favourite people.
To really embrace the local palate — enjoy the ribs with a bottle of Road 13 5th Element, or your beverage of choice. Oh, and feel free to add some side plates, such as lovingly-made sausage from Two Rivers Meats.
