EatinEatOut : Summer 2012
WWW.EATINEATOUT.CA 25 Combine remaining ingredients and mix well. Pour over pork and toss to coat well. Cover and marinate 2 hours or overnight in the refrigerator. If using bamboo skewers, presoak in water 1 hour. Thread pork on skewers with 1/4 inch (6 mm) space between cubes. 2. Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill 10 to 12 minutes, turning often. Serve over rice or in pita breads. Makes 8 servings. Kebabs Tips: • Soak wooden skewers in water for at least half an hour so they don't burn; • Leave space between items, especially meat, as you will want to assess if it is cooked; • All foods on a skewer should require the same cooking time - put raw meat and vegetables on separate skewers or precook the meat until almost done; then thread with your vegetables until they are tender and the flavours are blended. , 90 minutes for side ribs. Then grill over medium heat, about 20 minutes, basting with your favourite sauce, and turning often. Grilling - Indirect Cooking: Back ribs can be grilled without prior cooking (from raw). The best way to do this is to use the indirect cooking method and remember low and slow. Heat barbecue to low heat, about 250°F (120°C), turn off one side and place ribs on the "off" side. If using barbecue sauce start basting after thirty minutes, and continue until ribs are cooked and tender, be- tween 1 and a half and 2 and a half hours total. Turn ribs every 20 minutes or so. If using a rub, apply before you start grilling. If using charcoal, wait until coals have died down, bank the coals to one side, and grill on the other side. Keep the lid of the barbecue closed, and try to maintain a temperature of 250°F (120°C) throughout cooking. Whichever method you choose, you'll enjoy great ribs on the grill.