LCBO Food & Drink Early Summer 2023

GARLICKY, STICKY, CRUNCHY BABY

Root beer may seem an odd companion to Asian ingredients, but the sassafras, ginger and licorice root in the creamy soda meld seamlessly with hoisin, fish sauce and lime. Salty peanuts and crispy fried garlic add crunchy contrast to the succulent meat. This recipe shows off the make-ahead benefits of the combined oven-grill method and how a few simple garnishes bring fun new textures and flavours.

BACK RIBS Recipe at LCBO.com/ fdearlysummer23

With the variety of bottled bar becue sauces available, no one would blame you for not going the homemade route. A Food & Drink favourite is Stubb’s Original Legendary Bar-B-Q Sauce (450 mL, $5.49, loblaws.ca), a Texas-style sauce with a peppery kick. You can also try doctoring bottled sauces so they’re more nuanced or to your taste— cider vinegar cuts sweetness, Worcestershire sauce adds depth, and chipotle powder brings smoke and heat.

These ribs can be parcooked a day or two before you plan to serve them. Just reheat in the foil before unwrapping, glazing and garnishing.

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PORK RIBS

Baby Back Ribs Despite the name, baby back ribs don’t come from baby pigs—they’re just smaller than larger side ribs. They do, however, come from the back of the pig in the area close to the loin. They’re the leaner of the two and more popular with home cooks.

Spareribs Cut from the belly area, spareribs are longer, fattier and meatier than back ribs. They’re also less expensive, and their marbling makes them popular among the slow-smoked barbecue crowd. A rack of the 10 largest bones, cut and trimmed, is referred to as St. Louis–style ribs.

Pigs yield two distinct, yet equally delicious types of ribs. They have different flavours and textures and require different approaches, but both guarantee porky pleasure.

72 FOOD & DRINK EARLY SUMMER 2023