Since graduating from McGill, I have moved back to my parents’ house in Toronto (yep new grads I hear ya). One of the best things about living at home is my mom’s kitchen. When I left for university, I was still a kid who couldn’t even boil an egg. BUT now that I’m back and grown, I have realized that mom’s kitchen is a place where magic can happen. Every time that I discover in a cupboard a fancy ingredient that I was always too cheap to buy during my student life, I get all giddy and excited.
This dinner for the carnivores was a fun collaboration between mama and I. Cooking together was a great bonding experience for us. This ribs recipe is slightly different from most of the BBQ ribs recipe that you would find online because it has more of an asian flavour. This dish requires slightly more ingredients and time to make than the dishes that I typically share, but the final product is juicy, meaty, delish and so worth it I promise!
- 1 (2-3 lb) rack of ribs
1 cup dark brown sugar
- 1/4 cup chilli powder
- 1/4 cup chopped garlic/garlic powder
- 1/4 chopped ginger
- 2 tablespoon black pepper
- 1 tablespoon salt
- 1/2 cup Lee Kum Kee Chinese BBQ Sauce
The last ingredient may seem foreign to a lot of people. You can find the Lee Kum Kee Chinese Barbecue Sauce (otherwise known as Char Siu Sauce) in any chinese supermarket.
- Prepare your ribs by removing the filmy membrane on the bone side of the rack.
- Make your dry rub. Combine all the ingredients, other than the BBQ sauce, in a bowl.
- Rub the spices into ribs. Rub it real good!
- Cover the ribs and let them sit in the fridge for 3-4 hours (or overnight to get that extra extra flavour!)
- Preheat the oven to 350 degrees.
- Coat a baking pan in some cooking oil and spread the ribs out evenly on the pan.
- Cover the pan with aluminum foil and put it in the oven for approximately 2 hours, until 1 in. of bone is showing.
- Take the pan out and cover the ribs with Chinese Barbecue Sauce.
- Put it back in the oven for another 1/2 hour.
- Take the ribs out and let it cool for 10 minutes.
The meat should fall right off the bone as you eat it. Hmmm so good…