Moomah the Magazine
Aida’s Fool-Proof Guide to BBQ

Aida’s Fool-Proof Guide to BBQ

Father's Day couldn't come at a better time then the very beginning of the Summer months. What do dads love doing more than showing off their skills on the barbeque? It's funny that no matter how messy they may leave the kitchen after preparing their sandwiches, or how they find it completely acceptable to leave their dirty dishes in the sink for a magical fairy to clean up after them, they wouldn't dare do that to their precious grill. Both the grill and all of its accessories will be cleaned spotless before, during and after use.

Because we know how much they enjoy a good grilling session, we thought a good gift for dad this Father's Day may be as simple as a new and delicious BBQ recipe. Aida has given us her delicious Baby Back Rib & BBQ Recipe for you to give to dad as a treat on his special day.  

  baby back ribs

  ingredients

  • 2 racks pork baby back ribs (about 4-1/2 pounds)
  • 2 tbs grape seed oil
  • 1 clove garlic, crushed into paste
  • ¼ cup lemon juice
  • Salt
  • Pepper

  METHOD

  COMBINE all ingredients: lemon juice, garlic paste, oil, salt and pepper.

  RUB ribs with mixture.

  REFRIGERATE for up to 2 hours.

  REMOVE from refrigerator and bring to room temperature before preparing to grill.

  PREPARE grill for indirect heat.

  GRILL ribs, covered with foil over indirect medium heat for1 hour.

  CAREFULLY REMOVE ribs from foil.

  PLACE ribs over direct heat and BASTE with barbeque sauce mixture.

  GRILL for 10-15 mins or until meat is tender, turning & basting with sauce on occasion

 

POMEGRANATE BBQ SAUCE

ingredients

• ½ cup pomegranate molasses
• ¼ cup apricot jam
• 1 ½ tbs honey
• 1 tbs tomato paste
• 2 tsp Dijon mustard
• 1 medium onion, finely grated
• 2 cloves of garlic, crushed
• 2 tbs vegetable oil
• 1 tbs apple cider vinegar
• 1 tbs Dijon mustard
• 1 tsp Tabasco Sauce
• Juice of one lemon
• Zest of one lemon
• ¼ tsp black pepper
• 1 tsp Herbamare Salt

method

COOK onion in oil in a 4-quart bottom heavy saucepan over moderate heat.

STIR occasionally, until golden - about 5 minutes.

STIR in remaining ingredients and SIMMER on low heat, uncovered, stirring more frequently. 

COOK until sauce is thickened - about 1 hour.

COOL to room temperature.

USE sauce to baste pork and chicken ribs. 

Reserve a little extra for dipping.
 

 

aida's tips for grilling:

• KEEP A CLEAN GRILL: Keeping a clean grill is crucial to ensure your grill works better, lasts longer, and doesn't give your food a bad taste. If your grill has a lot of build-up from prior usage, it can cause an extra, overwhelming smokiness that you may not necessarily be going for. Cleaning your grill (particularly the cooking grates) will help to avoid bacteria build up that can contaminate your food. The best time to clean your grill is straight after the food is removed, while it's still hot. This makes it easier to remove food particles and ensure you haven't left too much time for grease to stick.

• PREHEAT YOUR GRILL: Preheating your grill will help it to reach the cooking temperature required for your meat. Since the grill wont reach the exact temperature you need, you want to try everything you can to avoid keeping the meat on the grill for too long. No one likes overcooked and dried out meat! Preheating the grill also allows you to get those beautiful sear marks that you are after, as well as ensuring that your food doesn't stick to the grates, making it much easier to flip and turn.

• BRING MEAT TO ROOM TEMPERATURE BEFORE GRILLING: Bringing your meat to room temperature before grilling will make it easier for you to reach your desired cooking temperature. Don't forget it's not just the outside of your meat that needs to reach the right temperature, the inside needs help, too. Having your meat at room temperature before cooking will make it easier for you to keep track of the temperature of the meat, inside and out.

• GRILL ON AN INDIRECT SOURCE: Indirect cooking means that the food is placed away from the source of the flame. Indirect cooking is best for larger pieces of meat that need extra time cooking. It works by using reflective heat, and only works if the food is placed in between the heat source, not directly on top of the flame or charcoal. If you're using an indirect source, try to avoid lifting the lid of the grill and peeking - you don't want the heat to escape and the cooking time to increase. 

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