A Year of The Best
Over 25 years ago, The Best of Bridge authors started a refreshing trend in home cooking: "simple recipes with gourmet results," complete with homespun humour. Seven successful cookbooks later, they're changing their approach. Their latest offering, A Year of The Best, takes gourmet recipes and makes them simple enough for anyone to follow. The recipes are categorized by season, emphasizing the best flavours and produce. This time, the ladies have invited Chef Vincent Parkinson, six times captain of Culinary Team Canada, into the kitchen to share his original creations. As always, the pages are sprinkled liberally with wit and irreverence - but the recipes themselves are seriously delicious and easy to recreate at home. This book guarantees culinary success throughout the year.
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Patio Ribs
A Year of The Best (Page: 26)
A great summer favorite.
4 lb. (3 - 4 racks) pork babyback ribs
1/2 cup hoisin sauce
1/2 cup oyster sauce
3 Tbsp. hot chili sauce
2 Tbsp. liquid honey
Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
Stir hoisin, oyster, hot chili sauce and honey together.
Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
Where there's a will, I want to be in it!
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The Best of Bridge | Enjoy! | Winners | Grand Slam | Aces | That's Trump | The Best of the Best - Vol. 1 | A Year of The Best | The Rest of the Best - Vol. 2
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