Lip-Smacking, Finger-Licking, Messy, Good Ribs

Ease of Preparation: Easy

Yield: 4 to 6 servings

This recipe was originally published in the award-winning cookbook Eat Alberta First by Karen Anderson (TouchWood Editions, 2023). Reprinted here with permission.

You can purchase Eat Alberta First here

Ingredients:

For the ribs

• 5 lbs pork side ribs
• 2 garlic cloves with skins on, smashed
• ¼ cup red pepper flakes
• 2 tablespoons whole black peppercorns
• 8 bay leaves

For the sauce

• 2 cloves garlic, minced
• 1 ½ cups ketchup
• ½ cup chili sauce
• 2 tablespoons lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon worcestershire sauce
• 1 teaspoon onion powder
• Sunflower oil, for the grill

Method:

1. Put the ribs in a large stockpot with the garlic, pepper flakes, peppercorns, and bay leaves and add enough cold water to cover.
2. Bring to a boil, slowly over medium heat, and then lower the heat and simmer, uncovered, for at least 1 hour. Remove any scum that floats to the surface with a skimmer. Meanwhile, make the sauce.
3. Whisk together the minced garlic, ketchup, chili sauce, lemon juice, soy, honey, worcestershire sauce, and onion powder in a saucepan and bring to a simmer over low heat, stirring occasionally, and let thicken for about 10 minutes. Set aside until the ribs are boiled.
4. When the ribs are cooked through and tender, remove them from the cooking liquid and use a knife to remove any outer silver skin. Place them in a large roasting pan or baking dish, and coat all sides with the marinade. Put in the refrigerator and leave for at least 2 hours or overnight.
5. Turn the grill on to low to medium heat, wipe it with oil to prevent sticking, add the marinated racks of ribs, and cook, turning once, until heated through and slightly charred, about 20 minutes.
6. Remove from the grill and slice on a cutting board.