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Time to fire up the grill and dig into the flavours summer! Pork ribs always seem to take centre stage when it comes to barbecuing ribs, but beef ribs are more substantial and will more than satisfy the meat eaters in your family. This barbecue sauce recipe yields 4 cups (1 L), so you’re going to have extra. You’ll use about half the sauce for the ribs, so place the remainder in a covered container in the fridge for future use. It will keep refrigerated for at least four weeks – handy for brushing on chicken breasts or pork chops. If you use a little more than half, just don’t put your basting brush into the container of extra sauce; pour out what you might need in advance. Trust me, you’re going to want to dig in and get your hands messy when eating these, so serve with little bowls of lemon water on the side and ENJOY!

Makes 6 to 8 servings

  • 6 lb (3 kg) beef ribs
  • 2 stalks celery, cut into 4-inch (10 cm) lengths
  •  3 carrots, cut into 4-inch (10 cm) lengths
  • 1 small onion, quartered
  • 1 bay leaf
  • 6 black peppercorns
  • Sweet Dark Barbecue Sauce (recipe follows)

In a large stockpot or Dutch oven, combine the ribs, celery, carrots, onion, bay leaf and black peppercorns. Cover the ribs with cold water and place over medium heat. Simmer for 2 hours. Drain ribs; discard the veggies, bay leaf and peppercorns. The ribs can be cooled, covered and refrigerated overnight.

Preheat the barbecue to medium-low or preheat the oven to 300°F (150°C). Brush as much Sweet Dark Barbecue Sauce as you like over the ribs and grill or roast, turning and basting occasionally, for about 1 hour.

Sweet Dark Barbecue Sauce

Makes 4 cups (1 L)

  • 4 cups (1 L) ketchup
  • 2/3 cup (150 mL) white vinegar
  • 1/3 cup (75 mL) Dijon mustard
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 1/4 cups (300 mL) packed brown sugar 
  • 1/4 onion, minced
  • 1 tbsp (15 mL) celery seed
  • 1 tbsp (15 mL) minced garlic
  • 1 tbsp (15 mL) freshly ground pepper
  • 1 tbsp (15 mL) ground cumin
  • 1/3 cup (75 mL) butter

In a bowl, combine the ketchup, vinegar, mustard, lemon juice, sugar, onion, celery seed, garlic, pepper and cumin; bring to a boil and simmer for 1 hour. Remove from heat and whisk in butter.

Pop the cork, Shrimp season is here! We are definitely spoiled by the freshness of seafood here on the West coast, but the beauty of modern day means that no matter where you are in the country, the fish is always remarkably good. This dip is one of my favourite go-to’s when I’m looking to have something easy and delicious on hand for when friends pop in over a holiday weekend. It literally whips up in seconds and can stay in the fridge overnight if need be: just be sure to give it a good stir before serving. Serve alongside our original Raincoast Crisps or try with the Salty Date & Almond and a crisp pinot gris – perfection!

ls_shrimp_basilMakes 3 cups

  • 1 lb hand-peeled baby shrimp
  • 3 green onions, finely chopped
  • 2 Tbsp. finely chopped fresh basil
  • ½ tsp. Sriracha
  • ½ tsp. Sambal Oelek
  • 1 tsp. Worcestershire sauce
  • ¾ cup sour cream
  • ¾ cup mayonnaise
  • 1 tsp. grated lemon zest

In a medium bowl stir the sour cream and mayonnaise together. Mix in the rest of the ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.

The long weekend is here – in Canada at least – and that means one thing….Barbecue season as officially arrived! My favourite thing to grill is always seafood, and here on the West Coast salmon is a staple. We’re spoiled as it’s always about as fresh as you can get without a rod and line in your hand. This cedar smoked salmon is the perfect way to celebrate the holiday with family – nice and light, leaving lots of room for dessert. Cedar plank cooking can seem intimidating to some, but it’s just as easy as cooking straight on the grill (easier because your fish is guaranteed not to stick) and the added flavour is absolutely worth it!

Serves 8

  • large cedar plank fit to grill or 8 individual 7″ square planks
  • 1/2 cup whole-grain mustard 
  • 1/4 cup mayonnaise 
  • 1 tablespoon dry mustard 
  • 1 tablespoon soy sauce 
  • 2 teaspoons honey 
  • 1/2 teaspoon finely grated lemon zest 
  • Salt and freshly ground pepper 
  • 40-48 ounce salmon fillet, skinned and sliced to individual servings if desired

Light a grill. Soak the cedar planks in water for 30 minutes. When the coals are covered with a light gray ash, push them to opposite sides of the grill and set a disposable drip pan in the center.

Meanwhile, in a small bowl, blend the whole-grain mustard with the mayonnaise, dry mustard, soy sauce, honey and lemon zest; season with salt and pepper. Season the salmon fillets with salt and pepper.

Drain the planks and pat dry. Set the salmon fillets on the planks, skinned side down. Spread the mustard glaze over the top and sides of each fillet. Arrange the planks on the hot grate above the drip pan and away from the coals. Cover and cook for 15 minutes or until the salmon is browned and just cooked through. Using a long metal spatula, transfer the salmon to plates and serve.

Dorothy Graul - February 12, 2015 - 11:00 pm

This is a delicious recipe.

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