Get­ting Grilled: Drew’s Saucy Ribs

The Gulf News (Port aux Basques) - - Editorial - Terry Bursey

Get­ting Grilled is back again and this edi­tion has me in­ter­view­ing my good friend and very tal­ented con­nois­seur: Drew Knee. He has an earth­shat­ter­ing scratch bar­beque sauce recipe that I’m pair­ing up with some side pork ribs.

Food Dude – What’s crackin’, Drewski?

Drew Knee – Not much.

FD – Get­ting right to it, how did you in­vent the sauce recipe for th­ese ribs? Were you in­spired by any­thing in par­tic­u­lar or was it a trial and er­ror process?

DK – Hon­estly, the sauce was just some­thing I made on a whim one night while cook­ing sup­per for my­self and my girl­friend. The in­spi­ra­tion came from Korean fla­vors which I fre­quently use in my daily cook­ing any­ways. I had a lot of th­ese in­gre­di­ents like the lime, chilies, gin­ger, and tamarind paste al­ready kick­ing around. I gath­ered up what fla­vors I knew worked well to­gether and in­cor­po­rated them into my ba­sic bar­be­cue sauce recipe.

FD – Awe­some! Do you of­ten ex­per­i­ment with th­ese kinds of ex­otic flavours when cook­ing or do you usu­ally stick to the more com­mon­place stuff or ba­sics?

DK – I’m a lit­tle all over the place. I love cook­ing (and eat­ing) all dif­fer­ent kinds of foods. I like mak­ing any­thing that sparks my in­ter­est. Work­ing in a gro­cery store cer­tainly helps. I’m con­stantly pick­ing up new ideas while at work. I like to make any­thing, from a fiery curry to a Sun­day roast chicken and pota­toes. It re­ally all de­pends on my mood.

FD – Spo­ken like a true cre­ative foodie! Are there any other foods that you’d con­sider a good match for the sauce?

DK – It re­ally works well with any­thing you want to grill. While it cer­tainly works best for chicken and ribs, you can put it on al­most any­thing. Burg­ers, franks, you name it. I sup­pose you could even dip steak in it – cheap cuts only, as I be­lieve dip­ping good cuts of beef in bar­be­cue sauce is a trav­esty.

FD – (Laughs) Like­wise. It’s kind of in the same realm as well-done steaks as a trav­esty. Speak­ing of trav­es­ties, do you pre­fer to boil your ribs be­fore grilling as I’ve of­ten seen done or do you pre­fer straight grilling?

DK – I’ve never tried boil­ing them prior to grilling. I gen­er­ally rub them with a dry spice rub, sea­son with salt and pep­per, then di­rectly on the grill at a high heat, once I’m happy with the colour, I’ll move them to the top rack to fin­ish cook­ing. I of­ten do braised ribs in the oven. They’re first seared in a scream­ing hot pan on the stove, then you add your cook­ing liq­uid (I like us­ing a rich beef stock or red wine) and then put in the oven at a low heat to cook for a cou­ple of hours.

FD – Are there any ve­gan ap­pli­ca­tions that this sauce could be used for?

DK – Not re­ally. Mainly be­cause I’m un­fa­mil­iar with ve­gan cook­ing and the sauce it­self isn’t ve­gan friendly, as it con­tains honey. But you could sub­sti­tute the honey with agave syrup. I’m sure you could ap­ply this sauce to al­most any­thing and it would be de­li­cious.

FD – Ex­cel­lent! That should wrap things up. Thanks for your time, Drew.

DK – Any­time!

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