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Okotoks Food Bank recipes for dads from dads: Ribs

Ribs perfect combo with Dawgs baseball on Father's Day
Bryce and Dean
Bryce Heron and Dean White of Fountain Tire's rib rivalry has resulted in a mouth-watering recipe for the Okotoks Food Bank cookbook. (submitted)

As Father Day's approaches, the Okotoks Food Bank is submitting recipes from dads. The recipes are from the Food a simple connection, recipes to gather around a cookbook to celebrate the food bank's 25th anniversary.

To order the cookbook go to www.okotoksfbcookbook.ca

Today's recipe is Bryce and Dean's Award-winning Ribs from Bryce Heron and Dean White from Okotoks Fountain Tire 

Fountain Tire has been a tremendous support to the food bank for close to a decade. They are always willing to help us with whatever we need, including selling the Cookbook out of their shop. They have also been generous annual financial donors to us.

Pamela McLean

Okotoks Food Bank executive director

Bryce and Dean's Award-Winning Rib

For years now, Dean and I have tried to outdo each other when it comes to making ribs. We realized the only way to settle the score once and for all was to have a Rib Cook-off. It has been five years and still the debate lingers.
One thing we can agree on, is that the following recipe is always a crowd favourite. Good ribs are easy to make but not quick. You need to plan ahead as this recipe requires “fridge time”.
Bryce Heron & Dean White

Time

12-14 hrs. prep
3½ hrs. bake/bbq
4-6 servings

INGREDIENTS
2-3 racks of pork back ribs (depending on size)
355 mL beer, cider, or pop
4 tbsp brown sugar
2 tbsp kosher salt
1 tbsp garlic powder
1 tbsp paprika
1 tbsp pepper
½ tbsp onion powder
1 bottle favourite barbecue sauce

CHEF’S TIPS
Plan for approximately a ½ rack per person.

METHOD
• Heat oven to 325°F.
• With a small sharp paring knife and some patience, de-silver the ribs.This entails peeling the thin, tough membrane off the back side of the rib racks. The results are worth it.
• In a large roasting pan, place rib racks, cut in half, on a rack inside
the pan. This keeps the ribs from sticking to the bottom of the pan.
Pour in your favourite beer, cider or pop. Cover and bake in oven for
approximately 90 minutes, or until the meat just starts to recede from
the ends of the bone.
• Remove ribs from pan and set aside on a rack, allowing them to cool to
the touch.
• In a small bowl, mix all dry ingredients together and rub onto both
sides of ribs. Wrap tightly in plastic wrap, and place in refrigerator
overnight.

• The next day, heat barbecue to 250°F. Turn off one side. Ribs get a fantastic flavour from being sweet steamed, salt rubbed and then slow-smoked. Not to worry if you don’t have a smoker, your barbecue turns into one very quickly. Place wood chips, such as apple, hickory or pecan in an aluminum foil wrap, and poke several holes in the foil. Place the foil pack over the heat. Place the ribs on the side that is turned off. Close the lid and slow smoke the ribs for approximately 2 hours, or until the meat is close to falling off  the bone.
• Using a brush, generously coat ribs with the barbecue sauce and finish over direct heat. Continue “mopping
sauce” and turning ribs until they look the way you like them.