This post is brought to you by Samuel Adams.
Fifteen Toronto restaurants have banded together to create a week-long ode to smoked and grilled meat from June 6 – 12. Each restaurant is offering a special dish paired with a pint of Samuel Adams Boston Lager for $15.
Options range from the traditional, such as AAA Public House’s chopped brisket sandwich or the smoked and pulled pork mac ’n’ cheese at Smoque N Bones to the more creative interpretations of bbq like Campagnolo’s lamb spiducci or Pai’s Sai Ua sandwich with Northern Thai pork belly.
If you’re anything like us, the best and only way to get in the mood for a meat crawl is with an at-home carnivorous project. So, we had the good people at Barque Butcher Bar send over there recipe for ribs.
Barque Oven BBQ’d Baby Back Ribs
Serves 6
With this smoky rub and easy to find cooking equipment, BBQ’ing in the house has never been easier. The trick is to be patient and wait until the very end to add your favorite sauce.
Equipment
One cookie sheet and cooling rack insert (wire, raised rack)
Non-stick vegetable oil spray
Ingredients
2 racks of pork baby back ribs, membranes removed
1 cups apple juice
1 cup BBQ sauce
BBQ Rub:
1 tbsp granulated sugar
1 tbsp brown sugar
1 tbsp kosher salt
1 tsp ground black pepper
1 tsp granulated garlic
1 tsp granulated onion
1 tsp chili powder
2 tsp paprika (use smoked paprika if available)
1 tsp cayenne pepper (for heat, if desired)
Preparation
1. Mix all rub ingredients together in a bowl until well incorporated
2. Place wire rack on cookie sheet and spray with non-stick vegetable oil
3. Place ribs meat side down on rack and liberally apply Rub. Flip and repeat.
4. Pour one cup of apple juice into bottom of cookie sheet (for flavoured moisture)
5. Pre-heat oven to 250 F (120 C)
6. Cook ribs for about 3 hours, or until the meat begins to pull back evenly from each bone.
7. Baste with your favourite BBQ sauce first with 30 minutes left to cook, then again every 5-10 minutes until done.
8. Let cool for 10 minutes. Slice and serve.
Find more information about Toronto’s first BBQ Week here.
