We were recently asked for a recipe we posted back in 2017. It was our ode to Canadian storyteller Stuart McLean and his Vinyl Cafe Stories on CBC. In one of our favourite stories, Morley discovers a French-made cast iron “dutch oven” pot on the stovetop in the kitchen of her new home. For years she cooks some of her family’s favourite meals in this pot until one day, disaster strikes! She forgets about the braised ribs in the oven and returns home to a pot charred beyond redemption. While she is devastated at first, she soon realizes that as time passes, everything gets ‘banged up” a bit the burns in a pot are where we live our lives. Yes we may apply uncommon sentiment to common things, but it’s these things that bring us comfort and joy. As Stuart wraps up the story he says "we all need something to hold onto when darkness comes" and these words couldn't strike more true these days. Thanks for reminding us of this story and we are happy to repost it. We developed the recipe using our Organic Fair Ultimate “Que dry spice rub and of course we cooked them in a French-made “dutch” oven (aka Le Creuset).
- 3 lbs baby back ribs, about 2 full racks
- ¼ cup "Ultimate’Que* dry spice rub
- ½ cup granulated sugar
- ½ cup orange juice
- ½ cup water
- Juice of 2 freshly squeezed limes
- 1/3 cup honey
- 1/3 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp instant coffee granules or cayenne pepper
- Rinse ribs and pat dry with a paper towel. Cut ribs into two portions and sprinkle spice rub mixture over both sides of ribs. Place in oven-proof dish and cover. Refrigerate for at least 2 hours or up to 24.
- Preheat oven to 350°F and adjust oven rack to middle position.
- Braising Sauce: In a bowl, combine sugar, orange juice, water and lime juice. Pour into bottom of oven-proof dish and recover with lid. Bake in preheated over for 1 hour. Reduce heat to 250°F and cook 2 hours longer.
- Glaze: Remove baking dish from oven and drain all juices into a small saucepan. Add honey, ketchup, Worcestershire sauce and coffee granules or cayenne. Bring mixture to a boil, reduce heat and simmer over medium-low until sauce thickens and is of spoon-coating consistency, about 20 minutes.
- Preheat broiler to high. Brush ribs with glaze. Place ribs about 6-inches from broiler and broil until ribs begin to look glossy, about 1 minute. Flip ribs over and cover with more glaze. Broil about 1 minute longer or until ribs are deep mahogany in colour. Remove from oven and brush with glaze one more time. Let rest for 10 minutes. Serve immediately passing more glazing sauce if desired.
Makes 6 servings