Weber(R) Reveals Mouth-Watering Basic Baby Back Ribs Recipe
TORONTO, Aug. 7 /CNW/ - Rib fests have been in full swing across Canada
all summer long, and many outdoor chefs will be hosting their own backyard rib
feasts during Labour Day weekend. Ribs are a popular standard summer staple
because they are easy to prepare and the meat is so very tasty. According to
the 2007 Weber Canadian GrillWatch Survey(TM), 51 percent of respondents
grilled ribs in the past year.
For the other 49 percent who haven't yet cooked ribs on the grill, it's
not too late. Weber-Stephen Products Co., the top-selling manufacturer of
barbecue grills and accessories in North America, has a few tips and a
mouth-watering basic baby back ribs recipe to share to help make your Labour
Day weekend a rib tickling success.
Remove the membrane. Before you do anything else, remove the membrane
from the back of the slab of ribs. Removing the barrier-type membrane will
allow the fat to drip away slowly during grilling, replacing calories with the
flavourful smoke that can now penetrate the meat.
Never parboil ribs. When you parboil ribs, you cook out the flavour along
with the fat. Then the too-lean ribs become dry and chewy when barbecued. If
you remove the membrane and cook the ribs properly, the fat will still drip
away, but more slowly, leaving flavour and tenderness in its wake.
Know your sauce. Sugar burns quickly, so if your sauce contains any sugar
substance (such as maple syrup, honey, ketchup and the like), don't brush it
on until the last 10 or 20 minutes of grilling. Mop sauces can be brushed on
throughout grilling time because they're high in acids (vinegar is the most
common basic ingredient). Since bacteria can be passed from uncooked meat to
your bowl of mop, make sure you finish "mopping" a full 10 minutes before you
pull the meat from the grill. Always discard any remaining mop sauce.
Basic Baby Back Ribs
(These are cut from the top end of the rib bone. They are small, meaty,
Preparation time: 10 minutes
Marinating time: 1 to 3 hours
Grilling time: 1 1/2 to 2 hours
2 racks baby back ribs, 1 1/2 to 2 pounds each
1/2 cup light brown sugar
2 tablespoons kosher salt
1 tablespoon prepared chili powder
1 tablespoon freshly ground black pepper
1. To make the rub: In a small bowl, mix the rub ingredients together.
2. Remove the thin membrane from the back of each rack of ribs. Season
the ribs all over with the rub, pressing the spices into the meat. Wrap the
ribs in plastic wrap and refrigerate for 1 to 3 hours.
3. Allow the ribs to stand at room temperature for 20 to 30 minutes
before grilling. Grill over Indirect Low heat (grill temperature should be
about 300 degrees F) until the meat is very tender and has shrunk back from
the ends of the bones, 1 1/2 to 2 hours.
4. Transfer the ribs to a baking sheet and tightly cover with aluminum
foil. Let rest for 30 minutes before serving. Serve warm.
Makes 4 servings.
(C) 2007 Weber-Stephen Products Co. Recipe from Weber's Real
Grilling(TM), by Jamie Purviance.
Editors' note: For more information or to arrange an interview with Weber
spokesperson and grilling expert BBQ Naz Cavallaro, please contact Theresa
Stahl (905) email@example.com or Beth Merrick (416) 654-9881
Weber-Stephen Products Co., headquartered in Palatine, Ill., is the
world's leading manufacturer of charcoal and gas grills, grilling accessories
and other outdoor room products. In 1952, founder George Stephen sparked a
backyard revolution with his invention of the Weber(R) kettle. More than
50 years later, the family-owned company remains the industry leader with its
Weber(R), Weber(R) Q(TM) and Ducane(R) brands. As a leading exporter of
grills, Weber brand products are sold worldwide at selected home centres,
hardware stores, department stores, patio stores, and other retail outlets.
Weber has the strongest consumer outreach program in the industry with its
Weber Grill-Line(sm) (1-800-474-5568)(*), Weber Customer Service in the U.S.A.
(1-800-446-1071)(*), through its Canadian distributor Onward Manufacturing
(1-800-265-2150), and a content-rich website with grilling tips, techniques,
and original Weber recipes at www.weber.com(R).
(*) The Weber Grill-Line and Weber Customer Service are closed on
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For further information:
For further information: Theresa Stahl, Weber-Stephen Products Co.,
(905) 336-5700, firstname.lastname@example.org; Beth Merrick, ZAZOU Communications, (416)