LCBO Food & Drink Early Summer 2022

Roughly chop, and mix with garlic, green onion, olive oil, lime juice and salt. Set aside. (Chilies can be prepared up to a day ahead and stored, covered, in the refrigerator.) 6. On same grill, at 450°F (232°C), grill ribs until well browned, about 5 minutes per side. Turn off half of grill, place ribs on unlit side. Brush ribs with some

glaze, close lid and lower heat to maintain a temperature of 300°F (149°C). Cook, without turning, glazing every hour, until meat reaches an internal temperature of 195°F (92°C), about 3 hours. 7. Transfer ribs to a cutting board, cut into 1-bone pieces and serve with blistered chilies.

should be deep brown and sticky. Set aside until ready to use.

ORANGE & RUM–GLAZED BACK RIBS WITH BLISTERED CHILIES Smoky, citrusy, spicy and sweet, these slow-cooked ribs hit all the right notes. To save time, feel free to skip the blistered chilies and serve the ribs with your favourite hot sauce. RIBS 1/4 cup (60 mL) Diamond Crystal kosher salt or 2 tbsp (30 mL) fine sea salt 1/4 cup (60 mL) smoked paprika 1/4 cup (60mL) brown sugar, packed 2 tbsp (30 mL) finely ground black pepper 4 tsp (20 mL) garlic powder 4 tsp (20 mL) onion powder 4 tsp (20 mL) mustard powder 2 tsp (10 mL) ground coriander 1/2 tsp (2 mL) ground cumin 2 racks pork back ribs, about 1 1/2 to 2 lbs (680 to 905 g) each, membranes removed GLAZE 1 cup (250 mL) freshly squeezed orange juice 1 cup (250 mL) dark or amber rum 1/2 cup (125 mL) apple cider vinegar 1/2 cup (125 mL) brown sugar CHILIES 10 jalapeño peppers 1 clove garlic, finely minced 1 stalk green onion, finely sliced 1. For the ribs, place salt, paprika, brown sugar, pepper, garlic powder, onion powder, mustard powder, coriander and cumin in a medium bowl. Mix thoroughly. 2. Sprinkle mixture liberally all over ribs, saving any extra for another use. Wrap ribs tightly in plastic wrap and refrigerate overnight. 3. The next day, in a heavy bottom saucepan, combine orange juice, rum, cider vinegar and brown sugar. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced by 3/4 , about 45 minutes. The glaze 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) lime juice Fine sea salt to taste

4. For the chilies, preheat grill to very hot, about 450°F (232°C). 5. Grill jalapeños, turning occasionally, until well-charred, about 5 minutes. Transfer to plate and cool. Split open and remove seeds and membrane.

Serves 4 to 6