BBQ
#COOKING: TENDER RIBS RECIPE
Ribs. It’s been way too long since we’ve relished a rack and who would’ve known how easy it is to make these at home? The trick is to remove the tough membrane on the back of the rack, bake at a low heat and to apply your sauce right at the finish! These were perfect and oh so tender!
Ingredients:
3 lbs pork ribs
8 cloves garlic, minced
3 tbsps soy sauce
Black pepper, to taste
BBQ Sauce:
1/4 cup Billy Bones Carolina Gold BBQ Sauce (or your favourite!)
3 tbsps honey
1 tbsp Gochujang (Korean Pepper Paste)
1 tbsp Sambal (or Sriracha)
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp soy sauce
Instructions:
1. Remove white membrane on back of ribs. Cut ribs into four sections.
2. Marinate ribs in garlic, soy sauce and pepper. Let stand room temperature for 30 minutes to an hour.
3. Preheat oven at 275°F.
4. Place ribs in dish and cover with foil. Bake 3.5 hours.
5. Mix all BBQ sauce ingredients together in bowl.
6. Remove ribs from oven and brush with sauce.
7. Set rack in oven one level up (be careful) and set oven to a high broil. Place ribs back in oven uncovered and broil about 5-6 minutes to desired level of charring.
8. Let stand 10 minutes. Serve with corn, potato salad and baked beans.
(Photo credit: Mr. Will Wong)
#COOKING: CHICKEN WINGS TWO WAYS RECIPE
Wings Two Ways. It’s Wing Night! Can’t go out for wings? No worries, we’ve got wings, two ways! One spicy and sweet, the other sweet and tangy.
Option #1, we’re indebted to our friend Elaine Quan (Instagram: @quanner922) for her inspiring recipe which we made a couple tweaks to.
Option #2, you have to use Billy Bones BBQ‘s Carolina Gold BBQ Sauce. My niece Jessica and nephew-in-law Mitch are two of the minds behind this Ribfest fan favourite purveyor of grilled thrills, and I’m grateful to them for introducing me to this mustard-infused, tangy concoction. If you can’t find the sauce, look for a mustard-based BBQ Sauce.
Ingredients:
4 lbs chicken wings
3 egg whites
2 teaspoons baking soda
2 teaspoons sea salt
Sauce #1:
1/4 cup Gochujang (Korean Pepper Paste)
3 teaspoons organic maple syrup
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 teaspoon fish sauce
1 teaspoon sesame oil
4 cloves garlic, minced
1 1 inch cube of ginger, minced
Sauce #2:
1/4 cup Billy Bones Carolina Gold BBQ Sauce
2 teaspoons soy sauce
2 teaspoons organic maple syrup
1 teaspoon sesame oil
1 teaspoon rice vinegar
4 cloves garlic, minced
1 1 inch cube of ginger, minced
Coriander, chopped (garnish)
Instructions:
1. In large bowl, beat egg whites, baking soda and salt until slightly frothy.
2. Toss chicken wings in egg white mixture and coat evenly. Refrigerate overnight uncovered.
3. Preheat oven at 450°F.
4. Place wings on baking sheet and pat dry with paper towel.
5. Bake 15 minutes.
6. Flip wings. Bake 10 minutes.
7. Flip wings. Bake 10 minutes or till juice in wings is just about clear.
8. While on step 7, take two large skillets and on high heat, sear quickly garlic and ginger for about a minute.
9. Combine Sauce #1 in bowl and pour into ginger and garlic in Skillet #1. Bring to a sizzle, let caramelize slightly and reduce to low heat. Do same with Sauce #2 in Skillet #2.
10. Once chicken wings are ready, increase heat on each skillet to medium-high. Divide half of wings into Skillet #1. Divide other half of wings into Skillet #2.
11. Immerse wings till they are coated in sauce.
12. Turn off heat and let wings sit for about 5 minutes.
13. Garnish with chopped coriander and serve.
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