Ribs, lemon potato skewers and rhubarb pie on the menu of columnist Jan Main who welcomes the month of June.
By Jan Main
June is one of the most beautiful times of the year. This is also the perfect time for the barbecue. Make the most of the first days of summer with recipes designed for outdoor dining.
• Check the barbecue grate to make sure it is clean and ready for use.
• If you use a propane gas barbecue, have a spare propane tank.
• Barbecue cooking is usually short compared to the rest of the meal. Prepare everything else before you start the barbecue: set the table, prepare the salads and vegetable dishes, prepare the dessert and prepare it, chill the drinks and have ice available, assemble the serving utensils.
• Prepare one or two simple appetizers ready to serve while the main dish cooks on the barbecue. Even better, if someone asks, “What can I bring?” Let them bring an appetizer.
This preparation simplifies the preparation, streamlines the service and allows you to have a good time with your guests!
Maple Glazed Ribs
This method ensures tender ribs with a savory sauce glazed over the unburnt ribs. If possible, buy pork spare ribs on sale to keep the cost down. They can be bought ahead and frozen ready to grill later.
3-4 lb (2 kg) pork back ribs (ribs can be used, but they’re not as meaty; you’ll need to buy more)
1 bay leaf
1 onion, chopped
1 cup (250 ml) real maple syrup
3 tbsp. (45 mL) packed brown sugar
2 tbsp. (25 ml) ketchup
1 C. tbsp (15 ml) each, Worcestershire sauce and Dijon mustard
In a large saucepan or Dutch oven, cover the ribs with cold water, bay leaf and chopped onion. To boil; reduce the heat and simmer for about 1 to 1 ½ hours or until tender. Drain, discarding bay leaf and onion.
Meanwhile, in a saucepan, combine the maple syrup, brown sugar, ketchup, Worcestershire sauce and mustard. Bring to a boil and simmer for a few minutes. Place the ribs in a large, shallow container and pour the sauce over them to coat them. Let the ribs marinate for 2 hours or overnight.
Preheat barbecue to medium-high heat. Remove the ribs from the sauce, reserving the marinade. Grill ribs for about 20 minutes or until tender and glazed. Cut into serving portions. Serve with the rest of the sauce. Makes 4-6 servings
Potato skewers with lemon
Steam roasting potatoes on the BBQ makes them taste like “Morish!” “The more you eat, the more you want!
1 bag of new potatoes (1.5 lbs/ 750 grams)
1/3 cup (75 ml) each, fresh lemon juice and vegetable oil
2 garlic cloves, crushed
1 C. 1/2 tsp (5 mL) salt
1/2 tsp. (2 ml) black pepper
Using a steamer, over a pan of simmering water, arrange the potatoes in an even layer in the steamer and cover with the pan lid. Let them cook until tender but not mushy, about 8 to 10 minutes.
Remove from the heat, pour the basting sauce over the potatoes and gently turn them over to coat them with the sauce. When cool enough to handle, center 4 potatoes on a single skewer to serve as a serving. While the ribs cook; place on grill or foil sprayed with cooking spray and grill 5 to 10 min. or until heated through, turning regularly to cook evenly. Serve with the ribs.
Rhubarb Lattice Pie
Nothing says summer like a rhubarb pie, made with garden-fresh rhubarb. (If needed, you can use frozen rhubarb in this recipe. Follow the directions below.)
If time is short, use two purchased pie shells, thawing the one to cut into a lattice for the top. However, if possible, make this delicious buttery pastry for the pie. Accompany with a good spoonful of vanilla ice cream to celebrate summer!
2 cups (500 ml) all-purpose flour
1/2 tsp. (2 ml) salt
1/2 cup (125ml) butter
1/4 cup (50ml) shortening
1/2 cup (125ml) cold water
Rhubarb Pie Filling
5 cups (1.25 L) washed rhubarb cut into 1-inch pieces (2.5 cm pieces
1 cup (250ml) granulated sugar
1/3 cup (75 mL) all-purpose flour
1 C. (5 ml) ground cinnamon
Dough: In a bowl, measure the flour. (How to measure flour for baking: Use a dry measuring cup and spoon. Pour flour into a dry measuring cup and level with flat edge of knife.
Stir in the salt. Cut butter and shortening into small pieces and add to flour mixture. Using a pastry blender, grind fat into flour until coarse crumbs form. Sprinkle this flour mixture with water and stir until it comes together.
Using hands, shape into ball; divide into 2 equal pieces and roll between 2 pieces of parchment paper until 1/8 inch (3mm) thick, rolling away from you and turning the paper as desired to form a circle of about 1 inch (2.5 cm) larger than rim of 9 inch (23 cm) pie pan. Loosen top layer of parchment paper and invert remaining piece with batter into pie pan sprayed with cooking spray.
Top Lattice: Repeat lamination as above, but once you have reached the desired thickness of 1/8 inch (3mm), using a utility knife cut into even strips. Carefully take one strip and lay it on a piece of parchment, arrange the next strip perpendicular to the center. Alternate the strips lengthwise then crosswise, interweaving them until all the strips of puff pastry leave about 1 inch (2.5 cm) between the strips to form a lattice. Refrigerate the dough.
Filling: Preheat oven to 425 F (220 C). Place fresh or frozen rhubarb pieces in mixing bowl; pour boiling water over the rhubarb from the kettle and let the rhubarb sit for a few minutes, 2 minutes for fresh and longer for frozen until they thaw. Drain well. This removes a little bitterness from the rhubarb.
Combine sugar and flour with cinnamon; sprinkle with rhubarb and stir evenly to combine. Pour the mixture into the prepared pie shell. Carefully pick up the lattice on parchment paper and invert the parchment over the pie so the lattice can be released. Lay out any trellis that has lost its shape. Crimp the outer edges to make a neat ruffle. Place the pie on a baking sheet (to catch drips)
Bake in the preheated oven for about 40 minutes or until the pastry is golden and the rhubarb tender. Cool on wire rack.
Serve the pie warm or at room temperature. Cut into 6 wedges and serve with ice cream. Makes 6 servings.