Nothing demarcates the beginning of summer like long afternoon barbecues, equipped with cold beer and slow-smoked ribs. Make Cherry Street's famous sweet and savoury BBQ baby back ribs to kickoff the beginning of the season. Obviously, some of us don't have a backyard, smoker or barbecue, but don't fret, you can still enjoy these ribs even if you're cooking in a studio apartment. Check out this source on how to make juicy, tender ribs in the oven!
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @cherrystbbq!
Method
Ribs 5 Steps
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Step 1
Generously season baby back ribs with the rub and let them cure in the fridge for 30-40 minutes. You are waiting for the colour of the meat to change, it will become a brighter shade of red.
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Step 2
Ribs go on your grill/smoker at 225 degrees Fahrenheit. Use a wood chip package to add a little smokiness to your bbq.
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Step 3
Cook them indirectly for about an hour and as the surface of the ribs start drying out, begin spraying them with apple juice to keep the surface of the meat moist.
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Step 4
Start checking for doneness around the 3 hour mark, as ribs cook faster on an at home gas bbq than they do with a traditional indirect smoker.
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Step 5
When ribs are almost done, start adding sauce in layers over the duration of the last 45 minutes.
Barbecue Sauce 1 Steps
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Step 1
Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes.
Tags:
Toronto Recipes
Toronto Barbecue
Baby Back Ribs
Cherry Street Bar-B-Que
