LCBO Food & Drink Early Summer 2023

Not only does marinating ensure more flavourful ribs, but it also starts to break down the protein and help tenderize the meat, thanks to the vinegar.

OTHER RIBS

Lamb Lamb ribs are the lower rib tips cut from below the breast bone, usually in a 10- to 12-bone rack, with a good layer of marbled meat on top. Smaller in size, they generally cook a little faster than pork or beef ribs, and make a great shared snack or canapé.

Bison Bison ribs are available in all the same cuts as beef ribs. High in omega-3 fatty acids, and lower in fat than beef, they can be a healthier way to enjoy red meat. Keep in mind that because bison is leaner, these ribs will cook faster and are prone to drying out if cooked too long.

Corn Reportedly invented by Max Ng of New York’s Momofuku Ssäm Bar, corn ribs are corn cobs cut into strips with the kernels still attached, giving them more surface area for seasoning and sauces. Cooking makes the pieces curl slightly, resembling back ribs.

Pork and beef don’t have a monopoly on ribs. Check out these other animals—and one vegetable!—for some tasty ideas.

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