Great Wall of Ribs
Yield: Serves: 6
Cooking Time: 1 (back ribs) or 2 (side ribs) hours
Preparation Time: 10 minutes
Ingredients
3 lb (2.2 kg) Canadian side or back pork ribs
3 Tbsp (50 mL) black peppercorns
1 Tbsp (15 mL) red pepper flakes
6 bay leaves
2 Tbsp (30 mL) dried thyme leaves
2 cups (500 mL) your favourite BBQ sauce
Cooking Instructions
This is an all-purpose recipe that can be easily adjusted to suit your taste. What is important, though, is the basic technique. Back ribs: remove tough membrane on concave (non-meaty) surface by easing away a corner with a small knife, then tear the membrane away from the ribs. Side ribs: trim away most visible fat, but no other preliminary preparation needed. Pre-heat oven to 325°F (160°C)
Place ribs with on a baking sheet; meaty side up (use two sheets if necessary). Add enough hot water to baking sheets to give about a 1/4-inch depth of water. Add peppercorns, pepper flakes, bay leaves, and thyme to the water. Cover baking sheet(s) with foil and place in oven. Ribs are ready when meat begins to recede from the rib tips - about one hour for back ribs, two hours for side ribs. Remove ribs from oven and follow further instructions to brown ribs in oven or on grill. Or ribs can be cooled, covered and refrigerated, for up to 3 days.
Oven: Increase oven to 450°F (230°C). Drain liquid from baking sheet. Brush BBQ sauce on one side of ribs, cook for about 5 minutes, or until sauce is bubbly and golden-brown. Then turn ribs over and brush remaining BBQ sauce on the other side. Cook for about 5 more minutes.
Grill: Place ribs directly on a medium-low grill for about 15 minutes, brushed with BBQ sauce, turning occasionally.
