Saskatoon: College Park 477-1959 . Millar Ave 244-4024 | Regina: 4605 Gordon Road 545-3211


Time: 4 to 5 hours
Skill: Intermediate
Yield: 500 ml (2.5 KG ribs)



 1/4 stalk lemon grass
 1/4 liter red wine
180 ml soy sauce (kikkoman)
1 ml coreander seed, whole
1 each bay leaves
2 1/2 kg back ribs


TOAST coriander seeds, then mix first 5 ingredients together.

TOSS with cleaned back ribs and marinate overnight.  Rotate ribs and allow to marinate for 2 to 12 more hours.

PLACE ribs in a roasting pan with the marinade and add enough water to cover the ribs.  Cover the roasting pan with foil and place in a 350F oven.

BRAISE for 90 minutes.  Remove ribs from roasting pan and cool.

STRAIN the cooking liquid into a sauce pot and simmer until it is reduced by about 80% (about 500ML).

PLACE ribs on a BBQ Grill on medium-high heat.  Brush the reduced liquid on both sides of the ribs while they are heating.  The ribs will start to caramelize and resemble a lacquered finish.

NOTE: The ribs can be braised a day or two ahead and the liquid can be reduced and refrigerated as well.  The liquid may then need to be heated before you brush it on the ribs if you cook them the day before because it may thicken into a gel in the fridge.