Fraser Valley Bbq Pork Ribs Recipe

Prepare the ribs

Preheat oven to 150°C (300°F). Remove the membrane from the bone side of each rack of ribs by sliding a knife under the membrane at one end and pulling it off (use a paper towel for grip). Pat ribs dry with paper towels.

Make dry rub

In a small bowl combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub olive oil over both sides of the ribs, then massage the dry rub evenly over both sides of the ribs. Let sit at room temperature for 20 minutes (or refrigerate up to overnight, covered).

Low-and-slow roast

Place each rib rack meat-side up on a large sheet of aluminum foil. Pour apple juice and apple cider vinegar into the bottom of a large roasting pan (or place a small ovenproof dish in the pan) to keep humidity. Wrap ribs tightly in foil (three pieces provided for handling individual racks), sealing edges. Place wrapped ribs on a baking sheet or roasting pan. Roast for 2.5 to 3 hours, until meat is tender and pulls back from the bone about 1/4" and a thermometer inserted into meat near bone reads ~95°C (203°F) or ribs are fork-tender.

Finish with BBQ sauce

Carefully unwrap ribs and discard any accumulated juices. Increase oven temperature to 220°C (425°F) or heat grill to medium-high. Brush a generous layer of BBQ sauce on the meat side of ribs. Return to oven or place on grill, sauce-side up, and cook uncovered 8–12 minutes until sauce is caramelized and sticky. Optionally brush an additional layer and cook 1–2 minutes more. Rest ribs 10 minutes before slicing between bones.

Cook potatoes whole (with skins on) in a large pot of salted boiling water until fork-tender, about 15–20 minutes depending on size. Drain and let cool slightly until easy to handle.

While potatoes are warm, halve or quarter them to bite-sized pieces and place in a large bowl. In a separate small bowl whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper. Add diced celery, sliced green onions and chopped parsley to the potatoes.

Pour dressing over warm potatoes and gently toss to coat. Taste and adjust seasoning with more salt, pepper or vinegar if needed. Serve warm or at room temperature.

Bring a large pot of water to a boil. Add corn and cook 4–6 minutes until tender. Drain well.

Brush each ear with 1 tablespoon butter and season with salt and pepper. Optionally char on a hot grill for 2–3 minutes per side for smoky flavor, basting occasionally with remaining butter.

In a large bowl combine green and red cabbage and julienned carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt and pepper until smooth.

Pour dressing over cabbage mixture and toss to combine. Let sit at least 15 minutes before serving to mellow flavors. Refrigerate any leftovers.

Place thinly sliced red onion in a bowl or jar. In a small saucepan combine white vinegar, water, sugar and salt and warm just until sugar dissolves, about 1–2 minutes. Pour hot brine over onions and let cool to room temperature, then refrigerate for at least 15 minutes (longer for stronger flavor).

Combine pickles with quick-pickled onions in a small serving bowl. Reserve some pickling liquid to drizzle if desired when serving.