Jul 4, 2019
Who doesn’t love a rack of fall-off-the-bone tender ribs? The secret is to pre-roast them, which is perfect for prepping in advance. If you plan to have a backyard full of friends and family, the ribs are ready to finish in just minutes on the grill (or in a hot oven), brushed with your choice of sauces—bottled or homemade, which can also be made ahead—and have a chance to caramelize on the edges without burning.
To pre-roast any quantity of pork ribs, use a foil-lined rimmed baking sheet, cover the ribs with foil and bake in a 300˚F oven for about 3 hours, then cool and store in the fridge for up to 3 days to finish whenever you’re ready for them. And if a barbecue isn’t part of your plans, you can turn up the heat and finish them in the oven
Chili-lime Peanut Ribs
1-2 racks pork ribs
salt, to taste
1/4 cup Shef’s Fiery Kitchen Chili-Lime Peanut Paste
2 Tbsp brown sugar or honey
Preheat the oven to 300˚F. Place the ribs on a foil-lined rimmed baking sheet, sprinkle with salt, cover with another piece of foil, pressing down around them to tightly cover the ribs, and bake for about 3 hours, until the ribs are very tender. If you like, pre-cook the ribs up to this point, cool and refrigerate for up to 3 days; finish in the oven or on the barbecue.
Meanwhile, stir together the chili-lime peanut paste and brown sugar in a small dish. Uncover the ribs, turn the heat up to 450˚F (or preheat the barbecue to medium-high), brush the ribs with sauce and bake or grill for 10-20 minutes, until the sauce has darkened and caramelized.
- Julie Van Rosendaal
Written by Chef Chabot
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