Summer celebrations are about to get sticky-fingered and succulent as we celebrate with a sensational selection of Ontario pork ribs, made for the grill! Think of this post as your go-to reference for cooking and serving ribs this summer.
Grilling Ribs 101
A Myth, Debunked…
First and foremost, do not boil your ribs beforehand. It ruins both the flavour and texture of the meat. Low and slow on the grill is the name of the game when you’re aiming for rib rhapsody.
Depth of Flavour…
Layers of flavour are key. Start with a spice rub (a basic recipe is equal parts of salt, pepper, paprika, and brown sugar). Then, without overdoing it, occasionally baste ribs with barbecue sauce. Our preference? Homemade Guinness BBQ Sauce
Smokey is Best!
If your barbecue can handle wood chips for smoking, this will elevate your ribs to stratospheric heights. Try hickory, apple, or oak chips.
Three Cuts Above
Back ribs, side ribs and country-style ribs are the most popular cuts for grilling.
- Back ribs: also known as ‘baby’ back ribs, these are one of the finest cuts of pork you can buy. They come from the loin, which is the same cut used for pork chops. Back ribs are small, lean, and tender, with a hearty amount of meat on every bone.
- Side ribs: one of the least expensive cuts of pork you can buy. Also known as spare ribs, they run along the belly, and are renowned for serving up sensational flavour given their impressive marbling. With more bone than meat on each rib, every bite you devour will be even further infused with deliciousness.
- Country-style ribs: the same cut as the bone-in rib roast, except they’ve been butterflied open, with the chine and feather bones removed. They can be roasted or braised…but if they’re going on the grill, cut them up into fingers.
Why not complement your slow-cooked Ontario pork ribs with an equally local Ontario craft beer? Aim for something malty, with a bit of sweetness to play up the flavours. Or try something crisp and refreshing to cut through the flavour. Steer clear of excessively bitter beers, as they can overwhelm the palate.