Words Joan Saunders
Photos Sarah Hartley Photography
Don’t even try to think that I’m being stereotypical in making ribs for Father’s Day. I will happily devour homemade ribs on any occasion, even if no fathers are even remotely in the vicinity, as I always forget how good, and how easy to make, they really are. I think the secret to keeping ribs moist and adding flavour is in the first step, when you boil them in juice. It sounds a bit strange, but it really works.
I’ve prepared ribs this way for a long time, and I use whatever juice strikes my fancy, as you do need a lot to fully cover the ribs and it’s usually not cheap. So I often buy what’s on sale, but I love a mix of orange and pineapple juices. The sweetness of the juice is then beautifully counteracted and balanced by the spices in the sauce.
You can use whatever sauce you prefer, and I often just buy a good barbecue sauce at the store. But if you want to make your own spicy mixture, you’ll find most of the ingredients are probably already tucked away in the cupboard.
And cornbread? Yes, please. Sometimes cornbread can be a bit crumbly, but when you add moisture with buttermilk and a hint of sweetness with brown sugar and honey, you’ve got yourself a classic combination that works so well with ribs. Don’t be afraid to add even more to the cornbread base: perhaps a diced and seeded jalapeño or some crunchy bacon bits. With a slaw or maybe some homemade baked beans you’ll find that you’ve assembled a glorious meal. And if any fathers are in the vicinity, I’m sure they’ll appreciate the effort, the flavours and the love you put into creating this oh so sweet yet spicy feast.
Melt in Your Mouth Ribs
3 ½ to 4 lbs pork side ribs
12-13 cups unsweetened juice
(I like to mix orange and pineapple)
barbecue sauce (see recipe below) or use store bought
Put the ribs in a large stock pot. It’s easiest to put the ribs in on their sides and bend them around the pot to make them fit. Pour in the juice. Add water if needed to cover ribs fully. Bring juice to a boil; turn heat to low and simmer, covered, for 1 ½ hours.
Carefully take ribs out of pot; place them in a foil-lined 9×13 inch baking dish (or two). Discard juice.
Preheat oven to 325°. Using a pastry brush or spoon, coat ribs heavily on all sides with barbecue sauce. Bake for an hour; you want the sauce to caramelize a bit. Pull ribs out of oven, cut into serving sizes and enjoy.
Or throw ribs on a hot barbecue for 10 to 12 minutes instead of baking them. These can be made ahead of time: boil ribs in the juice, remove ribs from juice, then store them, covered, in fridge until you’re ready to put on the barbecue sauce, then bake or grill them.
Spicy Barbecue Sauce
1 cup ketchup
2/3 cup honey
5 tbsp balsamic vinegar
or apple cider vinegar
2/3 cup dark brown sugar
4 tbsp Dijon mustard
2 tsp salt
½ tsp cayenne powder (omit to reduce spiciness)
1 ½ tsp grated fresh ginger
1 tsp smoked paprika
½ tsp garlic powder
Combine all ingredients in a small saucepan and set over medium-high heat.
Bring to a simmer; cook for 5-7 minutes, stirring regularly, until sugar has dissolved.
Taste and adjust the seasoning if necessary then remove from heat. Can store in fridge, covered.
I will happily devour homemade ribs on any occasion, even if no fathers are even remotely in the vicinity, as I always forget how good, and how easy to make, they really are. I think the secret to keeping ribs moist and adding flavour is in the first step, when you boil them in juice. It sounds a bit strange, but it really works.
I’ve prepared ribs this way for a long time, and I use whatever juice strikes my fancy, as you do need a lot to fully cover the ribs and it’s usually not cheap. So I often buy what’s on sale, but I love a mix of orange and pineapple juices. The sweetness of the juice is then beautifully counteracted and balanced by the spices in the sauce.
You can use whatever sauce you prefer, and I often just buy a good barbecue sauce at the store. But if you want to make your own spicy mixture, you’ll find most of the ingredients are probably already tucked away in
the cupboard.
And cornbread? Yes, please. Sometimes cornbread can be a bit crumbly, but when you add moisture with buttermilk and a hint of sweetness with brown sugar and honey, you’ve got yourself a classic combination that works so well with ribs. Don’t be afraid to add even more to the cornbread base: perhaps a diced and seeded jalapeño or some crunchy bacon bits. With a slaw or maybe some homemade baked beans you’ll find that you’ve assembled a glorious meal. And if any fathers are in the vicinity, I’m sure they’ll appreciate the effort, the flavours and the love you put into creating this oh so sweet yet spicy feast.
Not too Crumbly Cornbread
1 cup cornmeal
1 cup flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted and cooled slightly
1/3 cup packed brown sugar (light or dark)
1 ½ tbsp honey
1 egg, room temperature
1 cup buttermilk, room temperature
1 cup grated Monterey Jack or sharp cheddar cheese
Preheat oven to 400°. Grease and lightly flour a nine-inch square baking pan.
Whisk cornmeal, flour, baking powder, baking soda and salt together in large bowl. Set aside. In medium bowl, whisk melted butter, brown sugar and honey together until smooth. Then whisk in egg. Combine fully. Finally, whisk in the buttermilk and grated cheese. Pour wet ingredients into dry ingredients; mix until combined. Avoid over mixing.
Pour batter into prepared baking pan. Bake 20 minutes or until golden brown on top and centre is baked through. Can use toothpick to test. Edges should be crispy. Cool slightly before slicing and serving.
