D ELI GHT S| ENTERTAINING 6. Whisk batter thoroughly before using. Quick Irresistible Barbecued Ribs
(with Star Anise) Makes 4 servings
Many rib recipes involve slow cooking with the meat falling off the bones. However, if you want a quick recipe for pork ribs, this one is a crowd-pleaser. The recipe is particularly for those of us who enjoy “nibbling” the meat off the bones and don’t mind using our fingers — rather appropriate for casual al fresco dining. For best results, only use pork back ribs, which are not too large in size, and grill them to the perfect degree of doneness. Make sure the meat is no longer pink around the bones, but avoid overcooking. The star anise and grated orange zest make the flavour of these barbecued ribs a unique treat. 2 racks pork back ribs (each rack: about 1¾ lbs or 800 g) ¾ tsp (4 mL) finely grated orange zest Marinade 1½ cups (375 mL) granulated sugar ½ cup (125mL) soy sauce 6 tbsp (90 mL) hoisin sauce
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3 tbsp (45 mL) peeled and grated fresh gingerroot 1½ tbsp (23 mL) finely chopped fresh garlic 2½ tsp (13 mL) finely ground star anise 1. Cut racks into individual ribs; transfer to 2 large plastic bags. 2. In a medium-size bowl, whisk together marinade ingredients. (Note: Set aside 1/3 cup (80 mL) of marinade to be offered at the table.) 3. Pour remaining marinade equally over ribs in plastic bags. Remove air and seal bags securely. Turn ribs in marinade to coat thoroughly; refrigerate for 24 hours or up to 36 hours, turning bags of ribs from time to time. 4. Before cooking, remove ribs from refrigerator and allow to come closer to room temperature. 5. Thoroughly drain marinade from ribs and discard used marinade. 6. Oil ribs very lightly on all sides and place on a well-oiled preheated (mediumhigh) grill with bone side down and immediately reduce heat to medium (or slightly lower). Turn ribs as browning occurs and a stable crust is formed (about 5 to 6 minutes). Try to keep lid closed as much as possible, and oil grates again if
required. 7. Continue to grill ribs, turning occasionally for about another 3 to 5 minutes until meat next to the bone is no longer pink. However, if meat is still pink, reduce heat to low and cook ribs until done. The total cook time should be eight to 10 minutes. 8. Immediately transfer ribs to a platter, cover loosely with aluminum foil (shiny side down). 9. Serve ribs arranged artistically in a vertical pile. Sprinkle sparingly with grated orange zest. 10. Offer reserved marinade at the table to be drizzled over ribs only if desired and according to individual tastes. Watermelon Salad with Sesame Balsamic Sauce
Makes 4 servings
Take advantage while watermelon is at its best. This chilled watermelon salad profiles a complex dimension of flavours, textures and colours; however, it is easy to prepare. Present this recipe as an individual fruit plate for breakfast, as an appetizer particularly for al fresco dining, or in a reduced quantity as a palate cleanser salad for an elegant dinner party. To maximize the flavour of this salad, it is essen-
SUMMER 2019 | JUL-AUG-SEPT