Every summer, my home town of Burlington, Ontario holds Canada's largest rib fest. Over labour-day weekend the whole city smells of BBQ... very enticing. However, I can't handle the crowds, the lineups, the prices, and trying to guess which stand is going to offer the best quality. Nonetheless it always leaves me with a craving for ribs. So, I decided to make my yesterday.
A few years ago, I read an article in Maclean's magazine about how purple garlic, which is apparently native to Ontario is on the verge of extinction due to genetically modified garlic being more prevalent in groceries. So when I saw it at a veggie stand in Ancaster I was sure to snatch it up! It is so much stronger than the white garlic you usually see - it actually made me tear up while I was cutting it.
I got the ribs at Fenwood Farms, a farm in Ancaster that sells organic, free range, antibiotic free meats.
I just sort of made up a recipe as I went along... adding ingredients to my taste and it turned out well even though I was winging it.
Sauce Recipe:
2 large cloves of garlic, coarsely chopped
1 1/2 tbsp soya sauce
3 tbsp honey
2 tbsp chilli flake paste
1 1/2 tbsp red wine vinegar
splash of whiskey
Cooking Method:
Set oven to 300F.
Wrap ribs in tinfoil with the sauce on top, place in baking pan.
Let cook for 1 1/2 hours, then flip over and cook for another hour.
Broil if desired, or BBQ.
