Dennis Prescott

Ribs.

It’s Labour Day weekend. Yeaaaah! The last big hurrah!

Well, not necessarily. Sometimes, though, it can feel like it’s the last long weekend before we head back into the ‘real world’ again. In most places school is starting, summer vacations have long gone by, and we shift gears and start thinking about all those fall vegetables and meals that we love so much (I’m looking at you, butternut squash).

What’s happening for the long weekend? In my small part of the world, there is legit only one thing happening. ACDC is in town. 70,000 people on a hill, rocking out to Thunder Struck, getting shook all night long (see what I did there). But not for this guy. I’ll be rocking away in my new kitchen, unpacking a few boxes, and cooking like a madman. Projects to finish, deadlines to meet, deliciousness to eat. Perfect.

Tonight, though, I’m gonna head over to my good friend’s place for some much needed hang / pool time. And, I thought I’d surprise those dudes with a little rib comfort food action to add to what will no doubt be a huge spread of food already waiting there.

Ribs are all about time. Low, and super slow. And a wicked dry rub with an overnight rest in the fridge. Let those flavour really have a chance to develop away. You’ll be well glad you did. Then baste away til the break of dawn. Get those layers and layers of bbq sauce love on the ribs. Seriously delicious business.

Sticky & Sweet Labour Day Ribs

3lbs baby back ribs

1 tablespoon sea salt

1 tablespoon ground black pepper

2 tablespoons smoked paprika

3 tablespoons brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

2 teaspoons chill powder

1 teaspoon cayenne

3 tablespoons yellow mustard

2 cups of your favourite BBQ sauce

Diced chilis to garnish (cuz I’m addicted to tha spicy)

Lay your ribs on a board, and remove the membrane skin (if your butcher hasn’t already done this). It will help the flavour get into the meat, and your ribs will be less tough.

In a small bowl, mix together all of your spices, salt, and pepper. Rub the ribs all over with your mustard, getting them well coated. Rub the spice mixture into the ribs, again making sure that they’re well coated. Cover, and place in the fridge overnight.

Preheat your oven to 275 degrees.

Wrap each rack of ribs in tin foil, and place on a baking tray. Bake for 3 1/2 hours, until the meat comes away from the bone easily.

While the ribs are doing their thing, heat your grill to 350 degrees.

Unwrap your ribs, and coat each of them with about 4 tablespoons of bbq sauce (enough to coat both the top and bottom of each rack of ribs). Place the ribs on the grill, turning every couple minutes for 12 – 15 minutes, until the BBQ sauce is nicely caramelized. Make sure to not set the ribs over direct heat/flame, so the sauce doesn’t burn. Each time you turn the ribs, baste them with another couple tablespoons of bbq sauce.

Serve with the extra sauce. And corn. Corn is delicious. And recommended.

Eat Delicious.