Obviously it’s been a sweet week with Rusty and Mags in town. We’ve even had some awesome weather, and what better way to celebrate summer than ribs on the back porch? It’s become kind of a yearly tradition with us and The People Downstairs, so we took advantage of a sunny day last Friday and had ourselves some ribs. The sauce here makes enough for four racks of ribs and comes from an old LCBO magazine.
First you need to remove the membrane across the bone. This will help to tenderize your meat and will ease the absorption of juices. It also facilitates the removal of excess fat, and boy, did these ribs ever need some trimming! Use a paper towel to help you grip the membrane on the bone side. Then, with steady pressure, slowly pull it off. It’s simple.After you’ve removed the membrane, place the ribs bone-side-up in a baking dish.Now you concoct the sauce. In a bowl, mix together the following:
1/2 cup soy sauce
3 garlic cloves (or 4 teaspoons minced garlic)
2 bay leaves
3 tablespoons maple syrup
1 tablespoon chili sauce
2/3 cup beer (the darker the better)
1/2 teaspoon ground pepper
1 tablespoon Worcestershire sauce
1 tablespoon green Tabasco sauce
2/3 cup barbecue sauce
1 tablespoon rice vinegar
Place the ribs on your serving plate and cut to serving size (you might want to keep it in a low oven to keep the ribs warm). You can also toss them on the barbecue for a few minutes to caramelize the juices on them. Drain the sauce from the pan into a gravy separator to get rid of the fat. Discard the bay leaves. Then cook the sauce in a saucepan for a further ten minutes until it is reduced and thickened. You can add corn starch to push this along if you need to.
We had ours with creamy garlic mashed potatoes and a fresh green salad.