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Ontario Pork Blog

28 June 2019

The delicious side of the ‘cue!

ONTARIO PORK PIRI-PIRI SIDE RIBS

The delicious side of the ‘cue!

James Synowicki

James Synowicki (aka @zimmysnook) is a home chef who loves to grill year-round. Along with his wife Elaine, who is his partner in life, crime and eating well, they have begun working with, and passionately promoting the stories of local Canadian food producers/purveyors, as well as companies that share their passion for quality, innovation and design.

My philosophy is: Buy the freshest ingredients, prepare them simply and enjoy with friends and family. #KnowYourFarmer


When I’m planning a summer BBQ, the forecast typically looks something like this: A hot, humid and changeable weekend is expected across most of the region, with a heightened risk for thunderstorms and severe weather right above ‘my’ backyard. Yet, as the number of opportunities to host friends and family remains limited, I say, let the planning begin and the storms fall where they may.
 

Yes, backyard games, good music, lively conversations and refreshing beverages, are all important factors in throwing the ultimate summer BBQ bash, let’s not forget why everyone came… the ribs! Slow-cooked, moist, tender, slide-off-the-bone, finger-licking, lip-smacking, delicious pork ribs!

This Ontario Pork Piri-Piri side rib recipe takes these high-quality, local ribs and slaps them with a fresh, bold, tangy, spicy, flavourful variation on the sauce inspired by Portuguese settlers in Africa. With roots dating back to the 15th century, when the Portuguese first came across the African bird’s eye chilli, this sauce likely has more recipes, than there are people in Canada!

So, I encourage you to seize a moment… gather your friends and family for a summertime BBQ, try grilling a new rib recipe, share stories, laugh until your belly aches, and as soon as it ends… plan another! 


Yield: Serves 6 - 9
Preparation Time: 30 minutes
Cooking Time: 3.5 hours

 

Ingredients:

Barbeque Pork Side Ribs 
3 full racks of Ontario Pork Side Ribs
6 tablespoons dry rub 
1 cup Piri sauce, with the remaining sauce set aside and served on the side

Piri-Piri Sauce
1/3 cup (79 ml) chopped sweet onion
1 red shepherd pepper
6-8 long red chili pepper coarsely chopped (remove seeds and membrane for less spice)
6 garlic cloves
2 limes, zested and juiced 
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground pepper
8-10 small basil leaves large basil (4 large) 
2 Tbsp (30 ml) fresh oregano
1/4 cup, plus 1 Tbsp (75 ml) apple cider vinegar
1 cup (250 ml) olive oil


Dry Rub

2 Tbsp (30 ml) garlic powder
2 Tbsp (30 ml) paprika
1 tsp (5 ml) chili powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) mustard powder
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) freshly ground pepper
2 tsps (10 ml) dried oregano
1 Tbsp (15 ml) brown sugar 

Cooking Instructions:

Piri-Piri Sauce: 
  • Preheat the grill on high. Place the shepherd pepper on the grill and cook, turning occasionally, until blackened all over, 6 to 8 minutes. Place the pepper in a bowl, cover with plastic wrap and let stand 5 -10 minutes. Peel back the skin, remove the stem and seeds, reserving the flesh.
  • Using a Vitamix, blender, or food processor, add all the ingredients except the olive and process until very smooth. With the processor running on low, slowly add the olive oil until combined.
  • Portion one cup for basting and reserve the remaining sauce to be served on the side. Make ahead and refrigerate until ready to use.

    Dry Rub: 
  • Mix together all ingredients and store in airtight container

    Pork Ribs: 
  • Prepare the ribs: trim off any excess fat and remove the membrane from the bone side of the ribs (this is easily accomplished by using a piece of paper towel to grab the end of the membrane and peel it back slowly in one piece) Use 2 tablespoons of dry rub/rack and season both sides. 
  • Prepare the grill: Place a drip pan filled with 1” of water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light the burners on the other side of the drip pan. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. 
  • Preheat the grill to 250° F. Place ribs on grill over drip pan, close barbecue lid and cook for 11/2 hours at 250° F. If using charcoal, add coals to maintain a steady 250° F (some fluctuation is unavoidable, but the goal is to stay between 235° F - 265° F
  • For each rack of ribs, lay out tin foil (2 sheets thick) about 6” longer than each rack. Place ribs, meat side down on foil and wrap tightly. Return racks to the grill for 11/2 hours. Remove ribs from grill and leave in foil while increasing the temperature of the grill to approximately 450° F (maintaining a side of the grill not over direct heat).
  • Remove the ribs from foil and sear over hot grill 5 minutes/side. Using the Piri-Piri sauce, baste both sides of ribs and sear over hot grill, 3 minutes/side. Baste again and let cook another 10 minutes over indirect heat to let sauce set on ribs.
  • Place ribs on cutting board, tent with foil and let rest 10 minutes before slicing individual ribs. Place ribs on platter and serve with remaining sauce on the side.
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1 comments on article "The delicious side of the ‘cue!"

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Eric Whitfield

I tried to comment – your photos are great – but it wouldn’t let me without logging in. Gorgeous site!

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