Canadian
Sarah’s Famous Alberta-Style BBQ Ribs
Sarah is known for her culinary creations and her ribs are no different. These ribs are both sweet, sour and with a salivating kick. The meat slides off the bones and retains its flavour. Slow-roasted Alberta ribs with sticky sauce and very little dignity required.
What It Is
Sarah is known for her culinary creations and her ribs are no different. These ribs are both sweet, sour and with a salivating kick. The meat slides off the bones and retains its flavour. Slow-roasted Alberta ribs with sticky sauce and very little dignity required.
Origin
Alberta's ranching history runs deep, and a barbecue tradition built around beef and pork naturally followed. This version leans into that prairie backyard-barbecue lineage.
Fun Fact
The pink "smoke ring" under a rib's bark is a chemical reaction between nitrogen dioxide in the smoke and the meat's myoglobin. It looks like proof of deep flavour penetration, but it's mostly just for show, like a really convincing spray tan.
Ingredients
- 4½ lb baby back pork ribs
- ½ tbsp salt and black pepper
- 1 cup barbecue sauce
- 1 tbsp olive oil
- ¼ cup finely diced onion
- ½ tsp ground cumin
- ½ cup ketchup
- 1 tbsp hot chili sauce
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
Steps
- Heat oven to 275ºF.
- Season both sides of the ribs with salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. Cover tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours. Making the sauce
- While the ribs bake, make the barbecue sauce. Heat the oil in a saucepan over medium heat. Add the onions and cook until translucent. Add the cumin and stir. Next, add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting. Finishing the ribs
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce. Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the sauce begins to caramelize. *optional substitute olive oil for avocado oil and for a richer taste add in 1 tbsp of cayenne The "Spare" Rib The Watermelon In an effort to prove the Cleanse Bible story of Eve as Take thefrom juiceAdam's of a wrought rib watermelon (or "true," the bible about states 2 cups worth),have add more a leaf of that women mint or basil, 2 cups ribs than men. It's not true water, ¼plays cup lime juice Gender no part in ice cubes and you have the number of ribs you a great It's watermelon drink have: 12 ribs for that is both loaded with everyone. However, vitamins and will about keep 10 women's ribs are you cool and refreshed. percent smaller in volume on average than men's ribs.
Notes
Let the ribs rest for 5-10 minutes after cooking before cutting — it makes a genuine difference to how much juice ends up on the plate versus the cutting board.
Substitutions
Spare ribs work if baby backs aren't available, just add extra cook time since they're tougher. Any barbecue sauce you already like is fair game here — this isn't a purity test.
Storage
Refrigerate in a covered container for up to 3 days. These freeze well too — wrap tightly and use within 2 months for best texture.
Freezing
Not stated in the cookbook. Most cooked bases can be frozen in airtight meal-sized portions, but dairy sauces, potatoes and fresh garnishes may change texture after thawing.