CARAMELIZED PORK HOT POT
Ingredients
Serves 4 as part of a multi-course meal
CARAMEL SAUCE:
1 lb (500 g) light brown palm sugar (or yellow sugar)
1¼ cups (300 ml) fish sauce
PORK HOT POT:
3 lbs (750 g) pork spareribs, cut crosswise through bone into 2-in (5 cm) strips
½ large yellow onion, finely chopped
1 tbsp (15 ml) minced, peeled ginger root or galangal root
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) coarse black pepper
6 tbsp (90 ml) fish sauce, divided
6 tbsp (90 ml) Caramel Sauce
3 green onions, trimmed, finely chopped
Instructions
- To make CARAMEL SAUCE: Add palm sugar to a medium-sized heavy saucepan and gently melt over medium-low heat, stirring frequently, about 10 to 12 minutes.
- When completely melted and lump free and just starting to boil, remove from heat and slowly stir in fish sauce. Be careful as it will bubble furiously. Use right away or cool and transfer to an airtight container. Store in a cool area for up to 3 months. Makes about 2 cups (500 ml).
- To make pork, cut each 2-in (5 cm) strip of rib between bones or cartilage forming individual riblets. Transfer riblets to a large bowl and mix in onion, ginger, sugar, black pepper and half the fish sauce. Toss to coat well. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- About 1 hour before cooking, remove bowl from refrigerator. Turn on oven broiler. Place riblets on a foillined baking sheet lightly sprayed with cooking spray. Place under broiler and cook about 8 minutes on each side, or until lightly charred.
- Transfer seared riblets with any reserved marinade and cooking juices into a large Dutch oven. Add remaining fish sauce, 6 tbsp (90 ml) Caramel Sauce, and enough water to almost cover. Bring to a boil over medium-high heat. Reduce heat to simmer, cover and cook for 45 minutes. Uncover and adjust heat to simmer vigorously. Cook about 20 more minutes, or until riblets are fork-tender.
- Remove from heat and let stand for a few minutes to let fat rise, then skim off as much as possible. Return to a simmer and season to taste. Transfer to serving bowl and garnish with green onions.
Drink Pairings
CANDY CANE AND DARK CHOCOLATE SEMIFREDDO
Ingredients
Serves 16
6 oz (180 g) dark chocolate, coarsely chopped
3 tbsp (45 ml) unsalted butter
3 large egg whites
¾ cup (175 ml) granulated sugar
2 cups (500 ml) whipping cream
4 oz (125 g) mascarpone, room temperature
1 tsp (5 ml) peppermint extract (optional)
PEPPERMINT CANDY CANE SEMIFREDDO:
1½ cups (375 ml) whipping cream
½ cup (125 ml) coarsely crushed peppermint candy canes, plus more for garnish
3 large eggs, separated
½ cup (125 ml) granulated sugar
¼ cup (60 ml) mint liqueur or 1 tsp (5 ml) peppermint liqueur
Instructions
- Spray two 9 x 5-in (2 L) loaf pans with cooking oil and line with plastic wrap with a slight overhang.
- To make Dark Chocolate Semifreddo, melt chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before fully melted and stir until smooth. Set aside to cool slightly.
- In a mixing bowl, beat egg whites and sugar with an electric beater until stiff peaks form. Set aside.
- In a chilled mixing bowl, whip cream and mascarpone with an electric beater until smooth.
- Gently fold chocolate mixture into stiff egg whites until blended. Then, gently fold in whipped-cream mixture. Divide mixture and pour each half into prepared loaf pans. Freeze for at least an hour.
- Meanwhile, make peppermint layer. In a chilled mixing bowl, whip cream until stiff peaks form. Fold in ½ cup (125 ml) crushed candy cane. Cover and chill until ready to use.
- Prepare an ice water bath by placing a medium-sized bowl into a larger bowl with ice and water. Set aside. In a double broiler, whisk egg yolks and 3 tbsp (45 ml) sugar until thick and foamy, about 5 to 7 minutes. Make sure top pan is not touching simmering water. While beating slowly, add the mint liqueur or peppermint extract. Then whisk vigorously for another 2 to 3 minutes. Transfer mixture to bowl over ice bath and whisk until cool.
- In another mixing bowl, whisk egg white and remaining sugar until sugar is dissolved and mixture is warm to the touch, about 2 to 3 minutes. Then beat with electric beater until stiff and glossy peaks form.
- Gently fold egg-white mixture into egg-yolk mixture a third at a time. Fold in whipped-cream mixture. Divide and spoon mixture on top of the frozen Dark Chocolate Semifreddo. Cover with plastic wrap and freeze until firm, at least 4 to 5 hours.
- Remove Candy Cane and Dark Chocolate Semifreddo from freezer and set aside for 5 minutes to soften slightly. Turn onto a board and remove plastic wrap. Garnish with crushed candy canes. Cut into slices, place on chilled serving plates and serve.
Drink Pairings
BABY POTATO SALAD WITH HERB AND GRAINY MUSTARD DRESSING
Ingredients
Serves 4 to 6
1 lb (500 g) baby potatoes, unpeeled
1 lemon, zest and juice
½ cup (125 ml) extra-virgin olive oil
2 tbsp (30 ml) grainy mustard
2 tsp (10 ml) kosher salt, plus extra
¼ tsp (1 ml) ground black pepper
½ cup (125 ml) roughly chopped fresh herbs, such as chervil, dill, parsley, and chives
Instructions
- Place potatoes in a medium-sized saucepan with just enough water to cover. Generously season water with salt. Bring to a gentle boil. Reduce heat to simmer and cook, with lid ajar, until fork-tender, about 5 to 8 minutes. Drain potatoes and cut in half while still warm. Place in a large bowl.
- Whisk remaining ingredients in a small bowl and add to warm potatoes. Gently toss together to evenly coat. Serve at room temperature.
Drink Pairings
BRAISED LAMB SHOULDER WITH PUY LENTILS
Ingredients
Serves 4
MOROCCAN SPICE MIX:
4 tbsp (60 ml) cumin seeds
3 tbsp (45 ml) black peppercorns
2 tbsp (30 ml) whole allspice
2 tbsp (30 ml) coriander seeds
1 tbsp (15 ml) whole cloves
2 cinnamon sticks, broken
2 tbsp (30 ml) cayenne
2 tbsp (30 ml) ground ginger
PUY LENTILS:
12 cups (3 L) water
1¾ cups (425 ml) kosher salt
2 cups (500 g) dried Puy lentils
½ small Vidalia onion, peeled
½ large carrot
1 celery stalk
BRAISED LAMB SHOULDER:
5 lb (2.5 kg) bone-in lamb shoulder
2 to 4 tbsp (30 to 60 ml) canola oil
2 large Vidalia onions, peeled and quartered
2 large carrots, peeled, cut crosswise
4 celery stalks, cut crosswise
3 garlic cloves, peeled
1 small bunch fresh thyme
2 sprigs fresh rosemary
1 tbsp (15 ml) black peppercorns
2 bay leaves
MOROCCAN SPICED LENTIL PURÉE:
2 tbsp (30 ml) canola oil
¾ cup (175 ml) finely diced cooking onion
½ cup (125 ml) finely diced celery
2 tsp (10 ml) finely minced garlic
3 tbsp (45 ml) Moroccan Spice Mix
8 cups (2 L) water
2 cups (500 ml) Puy lentils
2 cups (500 ml) whipping cream
¾ cup (175 ml) cold butter, diced
lemon juice, to taste
salt, to taste
GARNISH:
12 baby turnips, trimmed, scrubbed clean
¼ cup (60 ml) diced cold butter (optional)
lemon juice, to taste
salt, to taste
1 cup (250 g) Burrata cheese, divided
16 cape gooseberries, husks removed, halved
fresh lemon balm
Instructions
- To make MOROCCAN SPICE MIX: Combine whole spices in a small, dry, heavybottomed frying pan. Toast whole spices and cinnamon sticks over medium heat until fragrant, 2 minutes. Shake pan several times to prevent burning. Transfer to a spice grinder and grind to a fine powder. Stir in cayenne and ground ginger to blend. Place in a small container with a tight-fitting lid. Cool and tightly seal until ready to use.
- To firm Puy lentil skins, combine water and salt in a large container with a fitted lid. Stir to dissolve salt. Stir in lentils and cover tightly. Refrigerate overnight.
- The following day, drain lentils through a strainer and place in a large saucepan along with enough water to cover by 4-in (10 cm) and some generous pinches of salt. Add ½ Vidalia onion, ½ carrot and 1 celery stalk. Bring to a boil, reduce heat, cover with lid ajar and simmer for 7 to 10 minutes. Lentils should be soft but with some bite. Strain, remove and discard vegetables and set lentils aside. You can refrigerate cooked lentils at this point if not using right away
- To BRAISE LAMB: Over medium-high heat, warm enough canola oil in a large, heavy-bottomed saucepan to lightly film bottom of pan. Once it smokes, add lamb and sear on all sides until deep golden brown. Remove lamb to a large dish. Reduce heat to medium and add onions, carrots, celery and garlic to fat remaining in pan. Sauté, scraping up brown bits from bottom of pan. Continue to sauté until vegetables are golden, 5 to 10 minutes.
- Return lamb to pot along with herbs, peppercorns and bay leaf. Cover with water and bring to a boil. Reduce heat to simmer, cover with lid and cook 2 to 3 hours, depending on size of shoulder, or until meat is falling off bone. Then remove pan from heat. Allow to cool 20 minutes before removing lamb to wire rack over a baking sheet. Leave at room temperature for another 30 or 40 minutes before placing lamb on rack in refrigerator to thoroughly cool.
- Strain lamb cooking stock into another saucepan. Cook over mediumhigh heat until reduced by ¼. When lamb is cooled, cut meat from bone into large pieces. Reserve roughly 6 oz (140 g) for each serving portion and refrigerate remaining lamb for another use.
- While lamb is braising, prepare MOROCCAN SPICED LENTIL PURÉE: Heat oil in a large heavy-bottomed saucepan. Add diced onion, celery and carrot and sauté over medium-high heat, stirring until translucent. Reduce heat to medium and add garlic. Sauté a few seconds. Add 3 tbsp (45 ml) Moroccan Spice Mix and stir, scraping up brown bits from bottom of pan. Add 8 cups (2 L) water, 2 cups (500 ml) dry lentils and a pinch of salt. Bring to a gentle boil, reduce heat to simmer and cook with lid ajar for 20 minutes or until lentils are falling apart. Water level must consistently be just covering lentils, so add more water or cooking time to reach that point.
- When lentils finish cooking, transfer to a blender and whirl with cream on high speed until blended. Whirl in butter, a few cubes at a time, until purée is completely smooth. Season with a little lemon juice and salt to taste. Purée can be used immediately or set aside until ready to use
- Prepare baby turnips, bringing a large pot of salted water to a boil. Cut turnips into ½-in (1.25 cm) wedges and blanch in boiling water for 10 to 15 seconds. Then plunge into an ice water bath to stop cooking. Turnips should be crisp to bite when blanched.
- To serve, put Moroccan Spiced Lentil Purée in a large, wide, heavy-bottomed saucepan. Warm mixture over low heat. In a separate pot, add ½-in (1.25 cm) reserved lamb stock and stir in cooked lentils and enough chunks of braised lamb to serve 4 people. Bring to a low simmer and cook, stirring often, making sure mixture doesn’t stick. Add more lamb stock if mixture appears too dry.
- Once lamb is heated through, stir in baby turnips, cook briefly to warm. Stir in ¼ cup (60 ml) diced cold butter, if desired. Season with lemon juice and salt to taste.
- To serve, spoon a few tablespoons purée onto heated plates. Top with some chunks of lamb, lentils and baby turnips. Place a couple pieces Burrata cheese on side and garnish with gooseberries and a generous sprig of lemon balm.
Drink Pairings
CARROT, CUCUMBER AND JICAMA SALAD WITH SMOKY GRILLED LAMB
Ingredients
Serves 4
2 lbs (1 kg) well-trimmed boneless leg of lamb, cut into 3 equal pieces
2 tbsp + ¼ cup (90 ml) olive oil, divided
1 tbsp (15 ml) ground cumin, divided
salt and pepper, to taste
3 tbsp (45 ml) rice wine vinegar
1 tsp (5 ml) liquid clover honey
¼ tsp (1 ml) dry mustard powder
4 cups (1 L) roughly chopped romaine lettuce
2 large carrots, peeled and cut into long julienne curls with a spiralizer
1 unpeeled English cucumber, cut into ribbons with a vegetable peeler
2 cups (500 ml) peeled and diced jicama
2 cups (500 ml) cooked chickpeas
¾ cup (175 ml) pitted green olives, cut in half
2 tbsp (30 ml) finely chopped fresh chives
⅓ cup (75 ml) fresh cilantro leaves
Instructions
- Preheat barbecue grill to medium-high.
- Rub lamb with 2 tbsp (30 ml) oil and season with 2 tsp (10 ml) cumin, salt and pepper. Let sit at room temperature for 10 to 15 minutes.
- Meanwhile, in a medium-sized bowl, whisk together remaining 1 tsp (5 ml) cumin, vinegar, honey and mustard powder. Slowly incorporate remaining ¼ cup (60 ml) oil until dressing is well combined. Season to taste with salt and pepper. Set aside.
- Grill lamb, turning frequently, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into thickest part registers 135 F (57 C) for medium-rare. Transfer lamb to a carving board to rest for 10 minutes.
- In a large bowl toss together romaine, carrots, cucumber, jicama, chickpeas and olives. Drizzle with dressing and toss again to coat salad. Transfer salad to a platter. Thinly slice lamb and arrange overlapping slices on salad. Garnish with chives and cilantro before serving.
Drink Pairings
BERRY TARTS
Ingredients
Serves 12 tarts
PASTRY:
8 tbsp (120 ml) unsalted butter, room temperature
⅓ cup (80 ml) powdered sugar
1 large egg yolk
½ tsp (2.5 ml) salt
1¼ cups (310 ml) all-purpose flour
1 tbsp (15 ml) cream or milk, if needed
PASTRY CREAM:
1 cup (250 ml) homogenized milk, divided
½ vanilla bean, split and scraped, divided
¼ cup (60 ml) granulated sugar
1 egg yolk
2 tsp (10 ml) cornstarch
2 cups (500 ml) fresh berries
Instructions
- To make PASTRY: Beat butter and powdered sugar in the bowl of a stand mixer until creamy. Beat in the egg yolk and keep mixing until the yolk is fully combined. Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low speed, beat in the salt and flour, just until the dough comes together and there is no more visible flour. Do not overmix. If the dough appears dry or doesn’t hold together at this point, lightly mix in up to 1 tbsp (15 ml) cream or milk. Chill the dough for at least 1 hour, or preferably overnight.
- When ready to roll, remove the dough from fridge and let soften on the counter, for about 20 minutes. Roll the dough to ¾-inch (2 cm) thick and cut out circles large enough to fit your mini tart moulds.
- Line the mini tart moulds and trim the edges. Poke holes in the dough then chill in refrigerator for 1 hour.
- Bake at 375 F (190 C) for 8 to 10 minutes or until light golden brown. Cool before serving.
- To make PASTRY CREAM: In a heavy-bottomed saucepan over medium heat, stir together ¾ of the milk and vanilla beans. Bring to a boil.
- While milk is heating, in a separate bowl, mix together sugar and egg yolk. Add cornstarch and remaining milk to egg mixture and mix until combined.
- Once milk has come to a boil, temper the yolk mix with half the milk, stir to combine. Put back into saucepan and mix with remaining milk. Bring to a boil over medium high heat, stirring constantly. Remove from heat and let cool.
- Store with saran wrap directly on custard to prevent skin forming. Pastry Cream can be used once it has cooled to room temperature, or stored in refrigerator for up to 3 days.
- Fill each tart shell with pastry cream and decorate with the fresh berries. Serve.
Drink Pairings
ACORN SQUASH WITH KALE PESTO
Ingredients
Serves 8
¼ cup (60 ml) pistachios
¼ cup (60 ml) natural almonds
¾ cup (175 ml) firmly packed arugula
½ cup (125 ml) lightly packed fresh parsley
1 cup (250 ml) firmly packed, chopped kale
1 tbsp (15 ml) each fresh thyme and oregano
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
3 garlic cloves, minced, divided
¾ cup (175 ml) grated Parmesan, divided
¾ cup+1 tbsp (190 ml) extra-virgin olive oil, divided
salt and pepper, to taste
2 medium acorn squash
⅓ cup (75 ml) panko bread crumbs
Instructions
- Preheat oven to 350 F (180 C). Place pistachios and almonds on a baking sheet and toast in oven until fragrant, 8 minutes. Set aside to cool.
- Increase oven heat to 400F (200C). Add cooled nuts to a food processor and process until broken into small pieces. Add arugula, parsley, kale, thyme and oregano and continue to process, pulsing until it begins to break down. Add lemon juice and zest, 1 minced garlic clove and 1⁄2 cup (125 ml) Parmesan. Process until well combined and a chunky paste forms. With food processor running, add 3⁄4 cup (175 ml) oil in a thin stream until incorporated. Season to taste with salt and pepper. Set half the pesto aside and store remaining for another use.
- Halve the squash, scoop seeds out and discard. Cut squash halves crosswise into 3⁄4-in (2 cm) slices.
- In a large bowl, toss together squash with remaining 2 minced garlic cloves, 1⁄4 cup (60 ml) Parmesan, 1 tbsp (15 ml) oil and panko bread crumbs. Lay squash in a single layer on 2 parchment-lined baking trays and season lightly with salt and pepper. Bake until golden brown and tender, 30 minutes. Once cooked, generously brush squash with half the reserved pesto before transferring to a serving plate. Serve warm.
Drink Pairings
BRAISED LAMB WITH PISTACHIO DUKKAH AND CARROT PURÉE
Ingredients
Serves 8
BRAISED LAMB:
8 lamb osso bucco
salt and freshly ground black pepper, to taste
4 tbsp (60 ml) olive oil
2 large carrots, peeled and chopped into ½-in (1.25 cm) pieces
2 celery sticks, chopped into ½-in (1.25 cm) pieces
2 yellow onions, chopped into ½-in (1.25 cm) pieces
3 garlic cloves, minced
1¼ cup (300 ml) white wine
2 sprigs fresh thyme
1 orange, zested into long strips using a vegetable peeler and juiced
2 whole cloves
4 cups (1 L) lamb or chicken stock
grilled slices of orange, for garnish (optional)
PISTACHIO DUKKAH:
3 tbsp (45 ml) coriander seeds
1 tbsp (15 ml) cumin seeds
½ cup (125 ml) shelled pistachio nuts
¼ cup (60 ml) sesame seeds
3 tbsp (45 ml) unsweetened shredded coconut
salt and freshly ground black pepper, to taste
CARROT PURÉE:
1 lb (500 g) carrots, peeled and chopped into ½-in (1.25 cm) pieces
1 lb (500 g) yams, peeled and chopped into ½-in (1.25 cm) pieces
2 garlic cloves, minced
1 cup (250 ml) chicken stock
salt, to taste
1 tbsp (15 ml) unsalted butter
Instructions
- Preheat oven to 275 F (140 C).
- Season lamb osso bucco liberally with salt and pepper and set aside. Heat oil over medium-high heat in large frying pan. Sear osso bucco until browned on all sides. Remove from pan and set aside on a plate. Return frying pan to heat and sauté carrots, celery, onions and garlic until they begin to caramelize, about 10 minutes. Add wine to deglaze pan, scraping any browned bits off bottom of pan using wooden spoon. Allow wine to reduce by half, about 4 minutes, before stirring in thyme, strip of orange zest, juice of orange and cloves. Transfer wine mixture to a heavy-bottomed roasting pan along with stock. Place roasting pan on stovetop and bring stock mixture to a boil over high heat. Add osso bucco to pan, cover tightly with aluminum foil and place in oven to braise until fork-tender, about 2 hours. Turn osso bucco every half hour to evenly cook.
- While lamb is braising, prepare PISTACHIO DUKKAH: In a small frying pan, toast coriander and cumin seeds over medium heat until fragrant, about 2 minutes. Transfer spices to spice grinder or mortar and pestle and allow to cool completely before finely grinding. Meanwhile, toast pistachios in same frying pan as spices, stirring often, until lightly browned, about 5 minutes. Transfer to cutting board and finely chop before placing in a small bowl. Add sesame seeds and coconut to frying pan and toast until golden, about 2 minutes. Add coconut and sesame seeds to bowl with pistachios. Stir in ground spices along with salt and pepper to taste.
- Prepare CARROT PURÉE: In a mediumsized, heavy-bottomed saucepan bring carrots, yams, garlic, stock and a pinch of salt to a simmer over medium heat. Cover and cook until carrots are very tender, about 12 to 14 minutes. Purée mixture in blender or food processor with butter until smooth.
- Once osso bucco finishes braising, carefully remove from sauce and set aside, keeping warm. In a blender, purée sauce until smooth.
- To serve, dollop Carrot Purée onto serving plates. Top with a piece of osso bucco and garnish with a drizzle of sauce, a sprinkle of Pistachio Dukkah and a squeeze of juice from the grilled orange slices, if desired. Serve immediately.
Drink Pairings
BUTTERNUT SQUASH SKILLET LASAGNA
Ingredients
Serves 6
2 lbs (1 kg) butternut squash, peeled, seeded and thinly sliced
1 large yellow onion, peeled, cut into rounds
2 garlic cloves, minced
1 tbsp (15 ml) chopped fresh sage
3 tbsp (45 ml) olive oil, divided, plus extra
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) apple cider vinegar
salt and pepper, to taste
12 lasagna noodles
4 slices double-smoked bacon
8 to 10 whole sage leaves
10 oz (300 g) goat’s cheese
½ cup (125 ml) ricotta cheese
1 large egg
6 oz (180 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). To a large bowl, add butternut squash, onions, garlic, sage, 2 tbsp (30 ml) oil, maple syrup, vinegar and a pinch of salt and pepper. Toss to combine. Transfer to a baking sheet and spread evenly. Roast until squash browns lightly in spots, 20 to 25 minutes. Reduce oven temperature to 375 F (190 C).
- While squash roasts, cook lasagna noodles in a large saucepan of salted boiling water according to package directions, until al dente. Drain, refresh under cold water and toss with remaining 1 tbsp (15 ml) oil. Set aside.
- Fry bacon in large frying pan over medium heat. Cook, turning once or twice, until crisp. Transfer to paper towel-lined plate to cool, then crumble into pieces.
- Carefully add sage leaves to hot bacon drippings in frying pan over medium heat. Fry for 30 seconds or until crisp. Transfer to paper towel-lined plate with bacon to drain.
- In a medium-sized bowl, stir together goat’s cheese, ricotta and egg. Set aside.
- To assemble, lightly grease a 10-in (33 cm) cast iron frying pan, then place ⅓ of squash mixture over bottom. Top with ⅓ goat’s cheese mixture, 1 strip worth of crumbled bacon and 2 lasagna noodles, breaking up a third to fit pan as necessary. Continue layering of ingredients 2 more times, ending with a layer of noodles. Cover lasagna with mozzarella slices before baking until piping hot and cheese is golden brown, about 20 to 25 minutes. Garnish with reserved crumbled bacon and fried sage. Serve hot.
Drink Pairings
BABY BACK RIBS WITH HOMEMADE BARBECUE SAUCE
Ingredients
Serves 6
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) dry mustard
¼ cup (60 ml) brown sugar
1 small yellow onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
RIBS:
3 x 2 lbs (1 kg) racks baby back ribs
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) ground black pepper
Instructions
- Combine BARBECUE SAUCE ingredients in a medium-sized, heavy-bottomed saucepan. Stir and bring to a boil, cover and reduce heat, simmer for 30 minutes, stirring often. Remove from heat and cool slightly. Transfer to food processor or blender and purée until smooth. Place in a sealed container and refrigerate until ready to use. Can be refrigerated for 1 week.
- To make RIBS: Preheat oven to 300 F (150 C). Remove silverskin from underside of ribs and trim off any excess fat. Rub ribs with vegetable oil, salt and pepper, and wrap in a single layer of foil. Bake for 1 hour.
- About 15 minutes before the end of baking, grease grill and preheat barbecue to 350 F (180 C).
- Remove ribs from foil package and generously baste with Barbecue Sauce. Place on greased grill and reduce heat to 300 F (150 C). Barbecue ribs over low heat, constantly basting with Barbecue Sauce. Flip ribs several times during grilling until they are sticky and caramelized with sauce. Remove to a cutting board. Cut ribs between the bones into pieces and serve.