Current flyer Quality Foods - Valid from 29.05 to 04.06 - Page nb 1

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now sheet barbecue rice pork grill oven oil bowl bar back rib ground vegetable pepper orange salad cabbage

ITH Back ribs cooked until tender in the oven and barbecued until nicely charred. The ribs are brushed with your favourite barbecue sauce and served with slaw. lent 2 large full racks pork back ribs 2 tbsp vegetable oil, plus some for greasing 1 tsp each paprika, chili powder, ground cumin & 1 tsp oregano Salt and freshly ground black pepper, to taste 3 tbsp rice vinegar or cider vinegar 1 tbsp honey 2 tsp Dijon mustard A few slashes hot pepper sauce, such as Tabasco 11/2 cups chayote squash, cut into thin, 2-3 inch long strips (see Note) 11/2 cups thinly shredded red cabbage 1 medium yellow or orange bell pepper, cut into small cubes 2 green onions, thinly sliced Your favourite barbecue sauce, to taste other sumrr sautéing, grilli od 1. Preheat oven to 325 F. Tear 4, 18 inch long pieces of aluminum foil and set on a work surface. Cut each rack of ribs widthwise in half, into 2, half-rack portions. Pat ribs dry with paper towel. Lightly oil and grease the centre of the top of the foil on which you will set the ribs. Now set a half-rack of ribs, meaty-side-up, in the centre of each piece of foil. Combine paprika, chili powder, cumin and oregano in a small bowl. Sprinkle and rub ribs with this mixture, and season with salt and pepper. Seal ribs in the foil. Set ribs in a single layer on a large baking sheet. Bake ribs 90 to 100 minutes, or until very tender. 2. While ribs bake, make slaw by combining vinegar, 2 tbsp vegetable oil, honey, mustard and hot pepper sauce in a salad bowl. Add the chayote squash, cabbage, bell pepper and green onion, season with salt and pepper, and toss to combine. Cover and refrigerate slaw until needed. 3. When ribs have done baking, preheat barbecue to medium-high (see Options). Remove ribs from the foil and grill them 3 to 5 minutes on either side, until nicely charred. Lower the heat to medium-low. Turn ribs meaty side up, brush with barbecue sauce, to taste, and cook a few minutes more. Serve ribs with the slaw. Options: If you don't have a bar aked, remove ribs from the foil and set on lin hme th bar ribs king au e oven and bake, uncovered, 10 to 15 minutes more glazed