Carrie Elks says:
It's Barbecue Season. Let's share some recipes - food or drink - that make outdoor eating fun!
If you've joined me from Kathryn Renard, welcome! Kathryn has a brand new young adult romance now available – check it out!
Now, on to the delicious reason we're blogging today. Barbequeing is something we love to do here in Northern BC. In fact, we barbeque throughout the year, even when the snow is thick on the ground. Many of my favourite recipes come from 365 Great Barbecue and Grilling Recipes by Lonnie Gandara.
My family's absolute favourite is Canton-Style Spareribs.
4 pounds pork spareribs
½ cup soy sauce
2 tbsp dry sherry
3 tbsp crushed pineapple
2 tbsp sugar
2 tbsp honey
2 garlic gloves (this is what the recipe calls for, but I usually put in 6 to 8, because we LOVE garlic)
1 tsp salt
Put the ribs in a shallow pan. Mix the rest of the ingredients together. Pour over ribs.
Marinate, turning occasionally, 1 to 2 hours at room temperature or up to 24 hours refrigerated. (Note: sometimes, when ribs are on sale, I mix up multiple batches of the marinade, put the ribs in a heavy duty resealable freezer bag, pour in the marinade, let sit for an hour or so, and the freeze. When I want to cook them, I take them out the day before and let them thaw in the fridge. Presto – ready to cook!)
Grill ribs SLOWLY over a medium-hot fire (about 1 hour). Simply delish!
I'm doing the hop myself and collecting all the recipes. Maybe I'll have an RWW BBQ this summer! Let's see what tasty treat A.S. Fenichel is sharing with us today.