Hi, this is my very first posting, how did i get to do this well an e-mail was sent to all instructors willing to blog so i said to myself why not giving it a try, i will be mostly talking about my weekly cooking class at Sobey`s. I do 9 class a month 7 of them are gourmet and 2 of them are healthy, my store is located at the Aberdeen in New Glasgow. the Robie and Prince store in Truro. I have an average of 13 to 15 guests coming every week to the class. So what i want to do is to post recipes, pictures, my though on how the night went, if any change that I did to the recipes and so on, I do encourage discussions, questions or anything you want to ask me.
So last week I cook some ribs, there 2 kind of pork ribs, your baby back and your spareribs, the baby back are the more expensive one but there more tender, less fat and less chewy than the spareribs. As you would know real BBQ ribs take time, slow cooking or smoking is the best method of cooking fall of the bone ribs, but its not everyboby that have a smoker handy. What i like to do is to pre-cook the ribs, simmering them gently on the stove top or in the oven(350f) cover for about 1 to 11/2 hours. If you put your ribs in the oven make sure that they come to a boil on the stove top first.
the secrect is to take them out when their piping out and dipping them in the sauce of your choice or to apply a dry rub on them, what this does it give the sauce a chance to get right in the meat and give the ribs its full flavor. let them cool slightly and its time for the grill, brushed your favorite BBQ sauce on them and get ready for a feast. the 2 recipes that i will post are for Chicago-Style Ribs & Oriental-Style Ribs, my favorite are the oriental ribs, I just like the sweet and sour taste of them.
So if you do try them out let me know which one is your favorite.
Oriental Style Ribs
Makes 8 servings / Prep time: 1 hour 45 minutes
Ingredients:
4 lbs lean pork ribs
1 tbsp onion powder
1 tbsp garlic powder
1 tsp salt
1/2 tsp white pepper
1 x 350 ml jar plum sauce
1/3 cup ketchup
1/3 cup vinegar
3 tbsp soy sauce
1/2 cup brown sugar
4-5 cloves garlic, minced
1 tbsp fresh grated ginger
Cracked black pepper to taste
Method:
Pre-heat oven to 400° F. Line a pan with foil.
Mix together onion powder, garlic powder, salt and pepper. Season both sides of the ribs and place in the pan, meaty side up. Roast 45 minutes until partially tender and browned. Pour off excess fat.
In a bowl; mix together plum sauce, ketchup, vinegar, soy sauce, brown sugar, garlic, ginger and pepper. Pour some of the sauce over the ribs and reduce heat to 350° F. Bake for another hour, basting with sauce a couple times until it is all used up and the ribs are tender.
Source:
The Chef Group – Chef Kevin Wagner
Chicago-Style Spareribs
Makes 8 servings / Prep time: 1 hour 15 minutes
Ingredients:
4 lbs lean pork spareribs
4 litres water
3-4 cans of beer (enough to cover ribs)
1/2 cup pickling spice
1 bulb garlic, peeled & crushed
1 tbsp salt
Sauce:
1 tbsp butter
5-6 garlic cloves, minced
3 cups pasta sauce
1/2 cup concentrated orange juice, thawed
1/3 cup molasses
1/3 cup brown sugar
1/4 cup white vinegar
1 tbsp dry mustard
1 tbsp hot sauce (to taste, depending on your sauce)
1 tbsp soy sauce
Method:
Stir together water, beer, pickling spice, garlic, and a generous amount of salt in a large pot. The salt will help remove impurities from the ribs, and flavor them as they simmer. Add ribs, making sure there is enough liquid to cover. Bring to a boil, cover, and simmer for 30-40 minutes until just tender with a paring knife.
Meanwhile: In a pot; sauté garlic in butter for a minute. Add pasta sauce, orange juice, molasses, brown sugar, vinegar, dry mustard, soy sauce and hot sauce to taste. Bring to a boil then simmer for 10 minutes to blend flavours.
Pre-heat grill to medium-low and oil the grate. Place par-boiled ribs on the grill and brown on one side. Turn and baste generously with sauce. After browning the other side, turn and repeat. Do this twice, keeping a close eye on them so they don't burn.
Source:
The Chef Group – Chef Kevin Wagner