Korean Beef Ribs
Tex Mex Pork Ribs
Spinach Salad with Grilled Red Onion
Stuffed Grilled Tomatoes
Pepper & Pineapple Salsa
Chocolate Banana Buritos

3 pounds short beef ribs, cut into 2-inch lengths Marinade: 1/3 cup soy sauce(80ml) 3 tablespoons light brown sugar(45ml) 2 tablespoons rice vinegar(30ml) 2 minced green onion 2 teaspoons minced garlic(10ml) 2 teaspoons asian sesame oil(10ml) 2 teaspoons grated fresh ginger(10ml) ½ teaspoon hot sauce(2.5ml) salt & pepper to taste ½ teaspoon Chinese 5-spice(2.5ml) ¼ cup peanut oil(60ml)

Butterfly the beef ribs.

In a bowl combine soy, brown sugar, rice vinegar, oil, green onion garlic, sesame oil, peel and grate in some ginger, hot sauce, salt and pepper, Chinese 5-spice. Add ribs and marinade to a resealable plastic bag. Turn to coat ribs evenly and then into the refrigerator overnight.

Remove from refrigerator and place on baking sheet. Discard the marinade. Pat and dry the ribs and then coat with oil, season with pepper.

Prepare the barbecue for direct grilling. Preheat the grill to medium high heat – 3 steamboats. Oil the grill and add the ribs. Cook for 7 to 8 minutes per side.

Remove from grill allow to rest 10 minutes covered in foil.

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Tex Mex Pork Ribs

2 slabs baby back ribs For rub: 3 tablespoons firmly packed dark brown sugar(45ml) 3 tablespoons chili powder(45ml) 1 tablespoon paprika(15ml) 1 tablespoon garlic salt(15ml) 2 teaspoons ground cumin(10ml) 2 teaspoons black pepper(10ml) 2 teaspoons oregano(10ml) 2 teaspoons cayenne(10ml) 2 teaspoons onion powder(10ml) salt to taste 6 cups hickory wood chips(1.5 litre)

Remove the membrane on the back of the ribs using a pair of pliers dedicated for kitchen use.

In a bowl combine brown sugar, chili powder, paprika, garlic salt, ground cumin, black pepper, oregano, cayenne pepper and onion powder. Rub all over both sides of the baby back ribs. Place into a resealable plastic bag and then into the refrigerator overnight.

Prepare smoke pouch. Place 4 cups(1000ml) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups(500ml) of dry wood chips.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top along with some oregano and thyme. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.

Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking reduce heat to a temperature of 220F/110C. Place the pork ribs on the side of the BBQ without direct heat. Smoke the pork ribs over indirect heat for 2 hours changing the smoke pouch when the smoke has dissipated.

Remove ribs from grill and tent with foil. Serve warm.

Serves 4-6

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Spinach Salad with Grilled Red Onion

Vinaigrette ½ cup water(125ml) ¼ cup white wine vinegar(60ml) 3 tablespoons tahini(45ml) 2 tablespoons coarse-grained mustard(30ml) 1 teaspoon honey(10ml) 1 small garlic clove, minced ½ cup vegetable oil(125ml) salt and pepper to taste 2 tablespoons toasted sesame seeds to garnish(30ml) Salad 2 large red onions peeled 6 cups packed baby spinach, trimmed(1.5 litre) 15 large endive leaves 1 mango cut into cubes 1 red pepper, cubed and diced into medium dice

 

In a blender combine water, vinegar, tahini, mustard, honey, garlic and oil. Blend until smooth. Reserve.

Cut onions into wedges leaving root in tact. Place in shallow dish and pour over onions. Cover dish and into the refrigerator overnight.

Remove onions from refrigerator. Remove onions from dish and pour excess marinade in a bowl. Set onions aside ready to be grilled. Preheat BBQ to medium heat. Brush off marinade from onions and drizzle with oil, salt and pepper. Place on well oiled grill. Cook for 5 minutes per side or until lightly charred. Remove and allow to cool.

Place baby spinach in large bowl and pour dressing over. Toss to coat. Rough chop onions and add to mixture along with mango and red pepper.

Place spinach mixture on top of endive leaves to make a boat. Garnish with toasted sesame seeds.

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Stuffed Grilled Tomatoes

1 cup soft fresh goat cheese(250ml) ¼ cup sliced green onions(60ml) 1 tablespoon sage roughly chopped(15ml) ¼ cup chives, chopped into 1” pieces(60ml) 1 shallot, minced 8 medium firm tomatoes salt and pepper to taste 1 tablespoon olive oil(15ml)

Cut cone like openings in the top of the tomatoes making a 1 ½ inch round pocket.

Roll fresh sage and chop it into a bowl. Add goat cheese, salt and pepper and mix to combine. Spoon cheese mixture into tomatoes and place on baking sheet ready for the grill.

Place stuffed tomatoes on a perforated oiled grill rack. Drizzle with oil and salt and pepper.

Prepare the barbecue for direct grilling. Preheat to medium heat, oil the grill and add the tomatoes. Close the BBQ lid and allow to cook for 8 minutes or until cheese is warm and tomatoes have softened. Remove from grill and plate with salad greens.

Yields: 8 stuffed tomatoes

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Pepper & Pineapple Salsa

12 ounces peeled and cored fresh pineapple, cut into ½ inch thick slices(360ml) 2 large red sweet peppers, seeded and quartered ½ Medium Vidalia onion cut into ½” rounds ¼ cup chopped cilantro(60ml) 1 chopped Thai chili, seeded and veins removed, finely chopped Juice of 2 limes 3 tablespoons peanut oil

Place pineapple, red peppers and Vidalia onto a baking sheet and drizzle with oil and salt and pepper.

Prepare the BBQ for direct grilling. Preheat to a medium high grill.

Oil the grill and place onions, peppers and pineapple on grill for approximately 2 minutes. Remove peppers when char marks appear but the flesh is still crisp. For pineapple and onions, cook until golden brown, approximately 3 minutes. Turn and continue to cook. Remove from grill and let cool or until onions are soft and lightly charred, peppers have golden char marks and pineapple is still firm, but lightly charred.

Cut grilled veggies and pineapple into bite sized pieces into a bowl and add chopped cilantro, chili and lime juice and salt and pepper to taste.

Serve at room temperature.

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Chocolate Banana Buritos

Chocolate Banana Buritos 4 8-to-9-inch flour tortillas 1 cup semisweet chocolate pieces(250ml) 1 cup fresh cherries(250ml) 2 tablespoons unsalted butter, melted(30ml) 1 tablespoon icing sugar(15ml) 1 teaspoon cinnamon(5ml) 1 cup whipping cream(250ml) 6 bananas, chopped

In a pot, set over low heat, melt unsalted butter.

Prepare the barbecue for direct grilling. Preheat grill for medium low heat.

Wrap soft tortillas in foil and place on grill to warm. To wrap, place filling of chocolate, bananas and cherries, in center of the tortilla. Evenly distribute filling over the tortilla. Fold the sides over filling, and roll the tortilla like an envelope. Brush lightly with butter lay on a try seam side down.

Oil grill and place burritos on medium low heat for approximately 3 minutes a side to melt the chocolate and achieve grill marks. Brush with more melted butter and flip using a spatula. Remove from grill and plate. Sprinkle with icing sugar and cinnamon and add fresh cream. Ready to serve.

Optional Garnish:
Vanilla ice cream
Whip cream

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