BBQ Retirement Ribs and Veggies

My father recently retired, and last Sunday we celebrated with a family BBQ at my parent’s condo. On the menu that evening; Wings, Braised and BBQ’ed Pork Ribs, Potato Salad, and Grilled Veggies. 

My parents had picked up a bottle of Q Gourmet BBQ sauce by Chef Ray Bear at the CATCH Seafood festival earlier in June, so naturally, we planned on using it. It was nice to bring a taste of Bear Restaurant home to the kitchen, and the sauce is even used by the Chef at White House! (more about Q Gourmet in a future post)

My Mom started the ribs braising around two pm, and came and picked me up. We went shopping for a few last minute ingredients for the evening, and headed back the condo to get the BBQ fired up. We took the ribs out of the oven which had been cooking slowly at 300 degrees for three hours in beef stock. I put the stock on the stove to reduce, and started to make the potato salad and prep the veggies for the grill.

 

The braising liquid was reduced to pure flavour, and I added it to the Q Gourmet BBQ sauce to add some serious meaty flavour. I basted the ribs on the grill with the sauce six times to make sure there was no morsel of meat untouched by the sauce.

The evening turned out great. We had a few drinks before dinner and later we enjoyed the sun setting on my parent’s roof top patio and raised our glasses to family, great food, and my Dad, Don Todd, for a long and successful career.

Thanks Dad.

 

Chef Adam Todd on Facebook

Comments

[Indulgent Foodie, Nadine Spencer]

Adam I loved the way you or your mom slowly braised the ribs in BEEF stock before coating many times with the Q BBQ cooking sauce...sounds delicious. You can do the same with the Smokey Mango sauce as well. I slowly bake chicken in its own juices then add the sauce when it's on the grill...heaven.