The best Bar-B-Q Ribs

chrisbasick — Tue, 10 Jul 2007 23:30:53 +0000

All right folks, judging from the traffic generated on this blog, I see many of you seem to enjoy food related topics. So, here is another one for you. This one is a crowd pleaser. The recipe is simple and easy to do. The ironic thing about this is that I got this recipe came from a PHD scientist in University of Montreal. It goes to say, simplicity is bliss. So please, give this one a try, you and your guests won’t be disappointed, I guarantee it.

BarBQ Ribs Canadian Style
Recipe courtesy my cousin Pierre Drapeau

Recipe Summary
Prep Time: 30 minutes Cook Time: 2 hours 30 minutes
Yield: 6 to 8 servings

5/7 pounds Ribs (I usually get a package Baby back ribs at Costo)
5 garlic cloves crushed
1 medium onion sliced finely
3/4 cup fresh Ginger peeled and grated
1/2 cup chili sauce (you’ll find it in the ketchup ailse)
1/2 cup ketchup
1 cup light brown sugar
1/4 cup soy sauce
1/4 cup white vinegar
1 tbspn crushed red pepper
2 cups ginger ale

Preheat BarBQ grill, Preheat oven 350
Season ribs with salt and pepper
Grill ribs with frequent turning until meat turn a nice golden brown, 20-30 minutes
Prepare marinade with all ingredients (except ribs) in a large bowl and mix well.
Place ribs in a roasting pan, submerge entirely with marinade and cover (aluminum foil will do nicely)
Put in 350 degrees oven for 1hr 30 minutes
Set aside the rack of ribs and put marinade through a sift, I use a wood spoon to facilitate the process.
Cook for 20 minutes or so on the grill with frequent basting with reserved sauce.
by then, the meat falls of the bone and is succulent, guaranteed to please.

Corn on cobs is a great compliment to this dish.

Beef Bourginion

chrisbasick — Fri, 29 Jun 2007 15:50:28 +0000

I love to cook. Especially when in need to relax a little bit. Cooking is my therapy, if I had an especially difficult day, I’ll take over the kitchen and make it my sanctuary. Plus, I draw great satisfaction in pleasing family and friends with my new found skills. I enjoy watching the food channel and more so surfing the net for new recipes. My father owned a successful French restaurant; my mother is an accomplished chef. We all love to eat. Here is one of my latest try, I made this beef bourguignon for some friends, every one liked it, and they really liked it. So, give it a shot, surprise someone this week end. The recipe is simple and easy to make. Let me know how it went.

Beef Bourguignon
Recipe courtesy my Mom

Recipe Summary
Prep Time: 20 minutes Cook Time: 2 hour 20 minutes
Inactive Prep Time: 15 minutes Yield: 4 to 6 servings

2 pounds beef stew cubed
1 cup all purpose flour
Salt and freshly ground pepper
1 Tbsp Olive oil
1 Tbsp Butter
1 med onion chopped
3 garlic cloves minced and finely chopped
3 carrots roughly chopped
3 cups mushrooms
2 cups frozen package perl onions
2 cups of dry red wine
2 cups beef stock or canned beef broth
1 Tbsp Thyme

Serving suggestion: with new potatoes or egg noodles and crusty bread.

Season flour with salt and pepper, roll beef cubes in flour and shake off excess flour.
Melt a tbsp butter combine with equal amount olive oil in casserole (a creuset works great here).
Brown meat on all sides on med heat, do so in different batches if need be. Take out beef and set aside.
Brown chopped onions, garlic and carrots on med heat for more less 7 minutes. Poor in red wine and deglaze bottom of casserole with wood spoon. Let wine cook and reduce for few minutes (5 to 8 min seems to do the trick). Poor in beef stock and put back reserved beef. Add thyme and perl onions. Reduce heat to a slow simmer and cook for two hours. Saute mushrooms in butter and add to casserrole near end of cooking time. Let cool and skim surplus oil from the top.

A little Bit of This, a little bit of that » Recipes

The best Bar-B-Q Ribs

Beef Bourginion