Royal Glenora Club, Edmonton AB - Steve Buzak
June is Pork Month 2016
Rib Dry Rub
2 day before eating, buy some Louis style Rib from your favorite butcher. Remove ‘silver’ membrane from the underside of the ribs then rub with “rib rub” generously on both sides. Let sit overnight in the refrigerator. Next day add more rub if you’d like then lay racks of ribs on a rack on a baking sheet and bake at 325F for 3 hrs.
Finish the ribs over a wood burning BBQ just before serving. Brush with BBQ sauce last minute or serve the sauce on the side and eat the ribs dry.
Rib dry rub
Combine all ingredients. May store in an air-tight container for up to 2 weeks
Sauté onion in a small amount of oil, add garlic, allow to brown slightly. Add tomato paste and cook for 10 mins, or until deep red. Deglaze with vinegar, add all remaining ingredients except the whiskey. Cook for approx 2 ½ hours, adjust seasoning as needed, then add whiskey. Transfer to 1L containers
Cooking Time: 330 Minutes