On Saturday I had a distinct pleasure of presenting the following recipe for CBC's Weekend Morning Show with host Ismaila Alfa. Ribs are so easy to prepare and come in quite a variety of forms. Try these with our wonderful Berkshire Pork, great beef, lamb or goat from Manitoba! Come in to Arkadash Bistro and Lounge for a taste.
Spanish Smoky Ribs
1 rack ribs (pork baby back, lamb, goat, beef short, etc)
3 tbs Dijon mustard
3 tbs honey
1 tsp hot smoked paprika
3 tbs butter
3 tbs olive oil
3 tbs Bourbon or Whiskey (optional, but a good option)
pinch salt
Place ribs in baking dish and set oven to 350�F. Cook remaining ingredients in a saucepan. Cover ribs with sauce. Cover baking dish with lid or foil. Bake for a few hours, basting occasionally, until meat is tender and ready to fall off of the bone. Serve and enjoy!
There are many variations on ribs possible. Try with your favourite spice blend, marmalade and seasonings. Ras el Hanout, a Moroccan spice blend, will soon be available at Arkadash Bistro and Lounge. Cooking lessons now available at Arkadash Bistro and Lounge starting Monday, January 28th. Book now to reserve your space.
Spanish Smoky Ribs
1 rack ribs (pork baby back, lamb, goat, beef short, etc)
3 tbs Dijon mustard
3 tbs honey
1 tsp hot smoked paprika
3 tbs butter
3 tbs olive oil
3 tbs Bourbon or Whiskey (optional, but a good option)
pinch salt
Place ribs in baking dish and set oven to 350�F. Cook remaining ingredients in a saucepan. Cover ribs with sauce. Cover baking dish with lid or foil. Bake for a few hours, basting occasionally, until meat is tender and ready to fall off of the bone. Serve and enjoy!
There are many variations on ribs possible. Try with your favourite spice blend, marmalade and seasonings. Ras el Hanout, a Moroccan spice blend, will soon be available at Arkadash Bistro and Lounge. Cooking lessons now available at Arkadash Bistro and Lounge starting Monday, January 28th. Book now to reserve your space.
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