BBQ Back Ribs and Salsa Rice au Gratin
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 45 min |
| Total: | 2 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2.2 lbs. (1 kg) back ribs
- 1 Tbsp. (15 mL) garlic, minced
- 2 Tbsp. (30 mL) concentrated beef broth*
- Marinade
- 2 cups (500 mL) marinade of your choice* (ask your butcher to recommend the marinade which best suits your needs: mesquite, spareribs and chicken, Tex-Mex, three-pepper, etc.)
- 4 tsp. (20 mL) garlic
- 2 Tbsp. (30 mL) molasses*
- 4 Tbsp. (60 mL) brown sugar*
- Salsa Rice au Gratin
- 2 cups (500 mL) steamed rice, cooked in chicken broth
- 4 Tbsp. (60 mL) salsa *
- Garnish red pepper, sliced into strips
- Nacho cheese mixture*
Preparation
Place the ribs in a roasting pan. Add 1/4" of water into the pan. Spread the ribs with the garlic and beef broth.
Mix together the marinade ingredients listed below. Pour half of the marinade over the ribs. Set the rest of the marinade aside for basting at the end of cooking time.
Preheat oven to 350ºF (180ºC). Cover ribs with foil. Cook for approximately 1 hr 30 min or until tender.
Remove the foil and baste ribs with reserved marinade. Roast uncovered for 15 minutes. When cooked, ribs may be grilled on the BBQ if so desired.
Salsa Rice au Gratin
Mix together cooked rice and salsa. Put rice mixture into portion-sized baking dishes. Add pepper strips.
Cover with cheese and grill in oven. Serve with green salad and lemon wedges.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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