Reposted from our entry back on July 1, 2011…oh, how time has flown! THIS IS FOR YOU UNCLE GIO!
Koo loo koo koo, koo koo koo koooooo….
Good day eh and welcome to this, the Canada Day blog entry dedicated to every hoser known the world over!
We’ve been invited to our pals Gio & Michelle’s for a Canada Day barbecue and as good neighbours, I offered to bring along a few ribs to share with the occasional caesar and cold brew from back home.
The ribs are a take on the traditional and classic Big Green Asian Egg FFRs (Fred Flintstone Ribs) with a twist! Instead of using honey during the steeping stage, I’ve used good old, 100% Canadian Maple Syrup! The recipe and timing is identical to the FFRs and of course the ribs themselves come from our favorite provider of swine…the Pig Lady!
As a refresher, here are the steps:
- Get your ribs to room temperature – we had two racks totaling 2kg
- Prepare your rib rub and coat each side of the rib slabs as well as in between the ribs (top and bottom)
- Set your grill at 275 F with the plate setter in place for indirect cooking as well as a drip pan and rib rack.
- Place the ribs on the rack for 2 hours
- Place your ribs into individual aluminium foil packs or use a tin container like I did for both racks.
- Coat the bottom of the container with brown sugar and then drizzle on a good helping of 100% pure maple syrup.
- Put your ribs in the container, meat side down and then coast the tops of the ribs with brown sugar and maple syrup.
- Pour in two cups of Apple cider, for today’s ribs I used 2009 vintage “Merrydown” medium cider (alc 7.5% vol per 750 ml)
- Lastly, tightly wrap the top of the tin container with aluminium foil and make a steaming pocket for the next 1 hour and 40 minutes
- Lower your temperature to about 200-225 F at this point – no need to kill the ribs with too much heat.
- Remove your slabs from the container, and place them meat side up on the grid. Slather your homemade KC sauce on once side of the slab and close the lid for 20 minutes.
- Flip the ribs and coat the slab and close the lid for another 20 minutes.
- At this point, the rib meat will be ready to fall off the bone. Try to keep the racks intact and set them aside wrapped in foil to cool down.
- When you’re ready to serve…slice them up with a sharp knife and you’re good to go!
- Head off to your pals’ place and enjoy the ribs!
- Open a cold beer
- Toast the Queen and the Prime Minister