My husband makes these sensational ribs and we can hardly wait to have them each summer! The barbecue sauce can be made up to a week ahead; the addition of coffee lends a rich level of flavor. I usually make the rub ahead and store in a jar with a tight lid. It makes a great Christmas stocking … Continue reading Joe’s Pork Ribs
Having picked up an armload of rhubarb on the weekend, it was time to get busy and cook up our annual batch of rhubarb ketchup! Don’t remember where I got this recipe but we liked it a lot the first time I made my version of it. I’ve even used it in making homemade barbecue … Continue reading Rhubarb Ketchup
Bbarbecued beef ribs were the choice for my birthday dinner, so off to our hipster butcher Pete, of Pete’s Meats we go! The rib recipe is by John Malik and was published in Bon Appetit magazine in July 2003. A Kamado Joe was recently added to the collection of outdoor charcoal cooking apparatus that we … Continue reading The Kamado Joe Rocks Ribs!
Get ‘em still alive. Remove the heads just before cooking. If you are a bit squeamish get your partner (I do), or a friend to do this. Or you can simply leave them whole. Spot Prawn season begins in May and we get them right off the boats at the dock at Granville Island. They … Continue reading Spot Prawns With Two Dips
This Rhubarb Chutney compliments pork beautifully. A nice dish to make when the young, sweet rhubarb begins to appear at the markets or in your garden. I have made this chutney in spring & frozen it. It tasted great with both turkey and tourtiere! Bonus…great on a ham or turkey sandwich too! Makes 4 Servings 2 Pork … Continue reading Pork Tenderloin With Rhubarb Chutney
You tell me…who doesn’t love blueberries…who doesn’t love a barbecue? This slightly spicy, slightly sweet barbecue sauce is perfect to make when the local berries appear, it’s delicious basted on ribs, pork chops or tenderloin, burgers, and chicken while they are cooking! Might work on salmon too! Makes Approximately 2 ½ to 3 Cups 1 … Continue reading Blueberry Barbecue Sauce
The last time we barbecued the pork chops we both agreed; they are very, very good, quick and easy to put together and we are making them tonight! Mix up some Jamaican drinks, kick back and dream of those island breezes! You can easily increase the recipe too. Makes 2 Servings (2) ¾ – 1” … Continue reading “Jerk” Pork Chops
For a printer friendly version of this recipe, click here. Who just doesn’t like wings, sticky fingers and all! Get out the napkins. These make great appy’s too! Don’t leave out the five-spice, it adds a delicious dimension to the chicken! If you prefer, you can use bone-in chicken thighs. Delicious!! Makes Approximately 4 Servings … Continue reading Chinese Style Barbecued Chicken Wings
The blueberries are in season and we’re making a batch of this barbecue sauce to slather onto pork chops, ribs, burgers, chicken, turkey or even fish! It will keep in the fridge for up to 2 weeks and can be easily frozen. In fact, I have doubled the recipe just so I could have a stash … Continue reading Blueberry Barbecue Sauce
For a printer friendly version of this recipe, click here. There is just something about a coconut milk marinade and pork! I like to serve the ribs with a rice noodle salad or a Chinese noodle salad. Begin preparing the ribs the day before. Makes 4 Servings 4 lbs. pork ribs, side or baby back, … Continue reading Barbecued Thai Ribs
