Chef Roger Wilton,
MTS Centre
Finger-licking ribs were prepared for these country superstars when they rolled into town on April 23, 2006.
Ingredients
Ribs
4 racks pork spare ribs
4 Tbsp cracked black pepper
2 Tbsp coarse sea salt
1 tsp thyme
Barbeque Sauce (makes 4 cups)
1 Tbsp olive oil
1/2 large white onion, diced
2 Tbsp minced garlic
1/4 tsp thyme
1 bay leaf
1 tsp cracked black pepper
1/2 tsp chile flakes
1 tsp salt
1/4 cup apple cider vinegar
3 cups ketchup
1/4 cup honey
1/4 cup brown sugar
2 Tbsp Frank’s Red Hot® sauce
1 tsp liquid smoke
1/4 cup apple juice
Whiskey Glaze
3 oz maple syrup
1 oz Jack Daniels whiskey
Method
Ribs
1. Preheat oven to 200°F.
2. Peel skin off backs of ribs.
3. Mix together seasonings and rub on ribs.
4. Pre-cook ribs in oven for 2 hr, periodically checking them. Remove when tender.
Barbeque Sauce
1. In a pan over medium heat, add olive oil, onion and garlic and sauté until translucent.
2. Add thyme, bay leaf, pepper, chile flakes and salt and sauté 5 min.
3. Deglaze pan with apple cider vinegar.
4. Add ketchup, honey, brown sugar, hot sauce and liquid smoke. Simmer for 1 hr.
5. Finish with apple juice.
Assembly
1. Place ribs on hot grill or barbeque. Rotate every minute.
2. When ribs are desired doneness, slather with generous amounts of barbeque sauce. Continue flipping ribs and adding sauce to taste. Remove from grill when ribs are coated to taste.
3. Pour maple syrup and Jack Daniels into squeeze bottle. Shake. Drizzle on ribs before serving.
Yield 4 servings