Ga­han House

The down­town pub and craft brew­ery wills bar­be­cue sea­son to life with its messy, Syd­ney Street stout-in­spired treat.

The Coast - Food and Drink Local Recipes - - Contents -

Ribs

Yields 4 serv­ings

4 sides, pork back ribs

750 ml ap­ple juice

1 cinnamon stick

1 bay leaf

2 cloves gar­lic

1 tsp salt

3 tbsp canola oil

BBQ sauce

Yields 1 litre

250 ml Syd­ney Street stout

150 ml maple syrup

1 tsp gar­lic

250 ml ap­ple cider vine­gar

400 ml Heinz ketchup

100 ml roasted to­ma­toes

(canned is fine)

2 tbsp brown sugar

2 tsp ground black pep­per

1 tsp salt

3 dashes liq­uid smoke

Method

Ribs: In a large pan on medi­umhigh heat, sear the ribs meat-side down in the canola oil un­til golden brown. Re­move ribs and place in a roast­ing pan.

De-glaze pan with ap­ple juice and pour mix­ture into roast­ing pan with ribs. If ribs are un­cov­ered add in wa­ter un­til they are sub­merged.

Add re­main­ing in­gre­di­ents and cover with tin­foil. Place in a 250°F oven for 10 to 12 hours. Re­move from liq­uid and let drain on a cool­ing rack.

Once ribs have dried slightly (about 10 min­utes), brush on Syd­ney Street Stout Maple BBQ Sauce (see below), and place on a medium grill (375°F oven) flip­ping and bast­ing them every few min­utes.

Con­tinue cook­ing and bast­ing with sauce for 10 to 15 min­utes un­til sauce be­comes sticky and caramelized.

BBQ sauce: Bring all in­gre­di­ents ex­cept ketchup and roasted to­ma­toes to a sim­mer. Blend roasted to­ma­toes and ketchup to­gether un­til the mix­ture is smooth. Mix ketchup mix­ture and other in­gre­di­ents to­gether well.

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