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Fire up the backyard barbecue and create your own rib-fest. Make grilled Honey Garlic Back Ribs your prize-worthy entry with ...
the following recipe from Kimberly Green, Home Economist and Registered Dietitian with Ontario Pork.
Tags:Honey Garlic Back Ribs Recipe,barbecue ribs,BBQ Ribs,dailywebtv,grilled ribs,honey garlic marinade,how to grill Honey Garlic Back Ribs,Kimberly Green,rib fest preparation,rib fest quantities
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Honey Garlic Back Ribs Recipe
Tracy: Attention barbeque lovers don’t miss this opportunity to create your own rib fest. Make grilled honey garlic back ribs your price were the entry with some guidance from Kimberly Green, Home Economist and Registered Dietitian with Ontario Port. This is What’s UP WebTV.
Fire up that grill because today we’re cooking ribs. Kimberly, what type of ribs are we going to be cooking today?
Kimberly: Well, today we’re doing a honey garlic Ontario pork back ribs. Here we have two kinds of ribs, the back ribs are a little more tender than the side ribs and so the side ribs will take a little bit longer to cook.
Tracy: If I’m having rib fest at my house and I’ve got a couple of people coming over, how much should I be buying to accommodate everybody?
Kimberly: Well, it depends what else you’re cooking but typically you can have a rack of ribs like this to serve two to three people.
Tracy: How do I prepare my ribs?
Kimberly: Well, on the back of ribs there’s a tough membrane called the silver skin and we recommend that you remove that. You just pry it away with a fork and maybe use a paper towel to get a good grip. That allows the flavors of the sauce or the rub that you have for your ribs to penetrate the meat.
Tracy: So we’ve prepared our ribs, what’s the next step?
Kimberly: Well, we want to soften the ribs by steaming them in the oven. We don’t recommend that you boil the ribs but putting in the oven and steaming them in hot water with lemon is what we recommend so you—
Tracy: So we’re going to put it in here—
Kimberly: That’s right, put the meaty side up, to just with lemon slices on top and that add some tenderness and then about two cups of hot water in the pan and then we will cover it tightly with foil.
Tracy: And how long are we letting this steam?
Kimberly: The back ribs take about one hour, the side ribs are a little bit longer.
Tracy: What’s the temperature of the oven again?
Kimberly: We put them in the oven at 325.
Tracy: So our ribs are steaming, how do we make the sauce?
Kimberly: Well, our honey garlic sauce has some different ingredients. It’s got half a cup of catsup and we’ve got soy sauce—I’ll just get you to stir that one, Cider vinegar—
Tracy: That smells good—
Kimberly: Nice and tangy, lots of garlic so there’s mince garlic, two tablespoons and there’s also dried garlic and of course honey gives it the nice sweetness and sort of this secret ingredient to this is the—a little bit of hot sauce and you can use as much as you like or as little as you like.
Tracy: Do we need to heat this sauce up?
Kimberly: Yes, we’re going to put it in the sauce pan and bring it to a boil and it will thicken a little bit. Okay, so now that it’s boiling you turn down the heat and simmer it for about 10 minutes. We’re ready to base the ribs now. So our ribs are steamed and tenderized and they’re basically cooked and we just need to finish them on the barbeque with the sauce to make them nice and tasty and give them a glaze. So we need to preheat our barbeque to 325 if there’s a thermometer gauge or medium high.
Tracy: How long does this take on the barbeque?
Kimberly: Well, the ribs are fully cooked so basically you just need to heat them through and heat the sauce. It takes about 20 minutes and you want to turn them every so often and keep reapplying the glaze for the best flavor.
Tracy: Are we keeping the lemons on?
Kimberly: No, keep—take the lemons off and we’ll discard the water and the lemons and just the ribs go on the barbeque.
Tracy: Are we having to put the sauce on more than once?
Kimberly: Well, if you want more flavor, it’s a good idea so we base start our ribs with the sauce and once these are on the grill you can just let it get a little bit brown and then reapply the sauce and turn the ribs very so often. The more often you can do that the better. And we recommend that you don’t pierce the ribs in anyway. It keeps a little more tender if you just apply the sauce and turn them with thongs.
Tracy: Well, that looks great. Where can somebody go to get more information and more recipes?
Kimberly: Well, we have great recipes on putporkonyourfork.com.
Tracy: Well, thank you very much Kimberly.
Kimberly: Thank you.
Tracy: For more information and recipes check out their website. I’m Tracy Bezeau and this is What’s UP WebTV.