Let’s talk BBQ. I’ve been planning to make Ian’s Famous BBQ Ribs for almost a year. Maybe that’s a reflection of how seldom we eat meat or of how short the BBQ season is in Montreal. But finally, Ian’s Famous Ribs have managed to make their way onto our BBQ and into our hearts. I said our hearts, hopefully not our arteries!
While we’re on the subject of BBQing, have you heard of The Kamado Smoker & Grill Cookbook? It could soon be yours. Chock full of interesting information, BBQ techniques, recipes, heart and soul, it will teach you something new in each of the 52 chapters. Read to the end to learn how to enter the draw.
Ian’s Famous BBQ Ribs
- 4 lbs beef ribs (Le Biftheque), cut into single rib portions
- sea salt and freshly ground black pepper
- 1-2 onions
- 2 bay leaves
Put the ribs in a pot with water, salt, pepper, onion and a bay leaf. Bring to a boil, then reduce the heat to simmer for an hour.
Ian’s BBQ Sauce
- 1/2 c strong coffee
- 1/2 c Ketchup
- 1/4 c coconut or brown sugar
- 3 T cider vinegar
- 2 T olive oil
- 1 1/2 t Worcestershire sauce
- 1/2 t grated lemon rind
- 1 T lemon juice
In a saucepan, bring all ingredients to a boil and then simmer for 20 minutes. Makes 1 cup of sauce.
Coat the simmered ribs with half of the sauce and let them sit in the fridge for at least 3 hours—the longer the better.
Take the ribs out of the fridge and let them come to room temperature before putting them on the BBQ, Spread the BBQ sauce already on and around the ribs over them before cooking.
Cook on indirect heat—not right over the flames, the longer the better, for at least for 45 minutes, turning them over from time to time and applying more of the sauce. Serves 3-4.
Ian’s Famous BBQ Ribs Print Ready Recipe
- A very big thank you to Ian Scharf for sharing his famous rib recipe and for waiting so patiently for it to come to fruition.
- It took a great deal of restraint not to double Ian’s BBQ Sauce recipe. It turned out to be the perfect amount.
- Speaking of cutting ribs, take a look at these 22 brilliant life hacks.
- Yes, it would be nice to be the proud new owner of a genuine flashy Kamado BBQ, but you can apply author Chris Grove‘s suggestions to whatever BBQ you currently use. Win The Kamado Smoker & Grill Cookbook by getting a friend to subscribe to Jittery Cook. Send [email protected] your email addresses to enter the draw. Contest ends August 18, 2014.
Jovina Coughlin says
Hard to resist. Looks delicious.
Jittery Cook says
Thanks Jovina. Ian is a BBQ expert. Recipes like his need to be shared!
They look finger licking delicious!
Jittery Cook says
Oh yes! Literally finger licking delicious! Thanks for noticing.