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Hot, Sticky and On Fire
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Ted Reader is Canada's King of the Q — and with his newest cookbook, he offers an outstanding selection of delicious recipes for the grill.
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TV host Ted Reader is more than the undisputed grilling king of Canada — he's also an award-winning chef whose creativity translates into outstanding flavours and uncompromising taste. In Hot, Sticky and On Fire he introduces a wide range of innovative dishes that can be grilled, smoked, sautéed, rubbed, stuffed, wrapped and glazed. Here are two of Ted's most tempting recipes to whet your appetite. |
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Jalapeño Honey Garlic Baby Back Ribs
That's not a mistake in the recipe — I mean 12 cloves of garlic. You can never have enough garlic. These ribs are very sticky. On a sticky scale from 1 to 10, they rate an 11.
Ingredients:
4 racks pork baby back ribs (each 1-½ lb.)
2 tbsp. Bone Dust BBQ spice (see below for recipe)
2 lemons, sliced
½ cup lemon juice
1 can ginger ale
Jalapeño Honey Garlic Sauce:
2 tbsp. vegetable oil
12 cloves garlic, minced
1 small onion, finely chopped
4 jalapeño peppers, finely chopped
2 cups honey
1 cup chicken stock
½ cup rice vinegar
2 tbsp. prepared mustard
2 tsp. dry mustard
2 tsp. black mustard seeds
1 tsp. black pepper
½ tsp. cayenne pepper
Salt to taste
Instructions:
1. Preheat oven to 325°F.
2. Using a sharp knife, score the membrane on the backside of the ribs in a diamond pattern. Rub with the Bone Dust BBQ Spice, pressing the seasoning into the meat.
3. Lay the ribs meat side down in a roasting pan. Lay 3 to 4 slices of lemon on the back of each rib. Pour in the lemon juice and ginger ale. Cover tightly with lid or foil.
4. Braise ribs until tender, 2 to 2½ hours. Let cool slightly.
5. Meanwhile, prepare the sauce. Heat the oil in a medium saucepan over medium-high heat. Sauté the garlic, onion and jalapeños until tender, 2 to 3 minutes. Add honey, chicken stock, rice vinegar, prepared mustard, dry mustard and mustard seeds. Bring to a boil, reduce heat to low and simmer for 15 minutes, stirring occasionally. Season with black pepper, cayenne pepper and salt.
6. Preheat grill to medium-high.
7. Grill ribs, basting with sauce, for 6 to 8 minutes per side.
8. Cut between every third rib and serve.
Serves 4 to 6.
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Bone Dust BBQ Spice
(a.k.a. The Best BBQ Rub)
As you may well know, I love to grill. Well, this is my favourite recipe for a BBQ spice. It just doesn't get any better than this one.
Ingredients:
½ cup paprika
¼ cup chili powder
3 tbsp. salt
2 tbsp. ground coriander
2 tbsp. garlic powder
2 tbsp. sugar
2 tbsp. curry powder
2 tbsp. hot dry mustard
1 tbsp. black pepper
1 tbsp. dried basil
1 tbsp. dried thyme
1 tbsp. ground cumin
1 tbsp. cayenne pepper
Instructions:
1. Mix together the paprika, chili powder, salt, coriander, garlic powder, sugar, curry powder, dry mustard, black pepper, basil, thyme, cumin and cayenne.
2. Store in an airtight container in a cool, dry place away from heat and light.
Makes about 2½ cups.
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