Year ‘Round Back Ribs!

Year ‘Round Back Ribs!


Back Ribs have always been synonymous with BBQ and Smoking which is not wrong in any way. Eating Ribs outside in the hot summer sun is always an experience especially with good conversation and the people you love by your side, eating Ribs can be about more than just pure sustenance. Unfortunately as Canadians, no matter the language you speak or where between our coastlines you live, there’s a couple of hard hitting truths that we all have to accept. First, we are just too polite. As Canadians it has almost become customary to apologize when someone else bumps into us at the grocery store. Second and let's face it, we all ride moose to work and back everyday, we all have pet beavers and apparently Canadian bacon is somehow different from bacon. The third truth that we simply have to accept is that we all have to deal with WINTER!

That's right folks, September 21st marked the first day of Fall (or Autumn if you want to be fancy) which means that winter is just a hop, skip and a jump away from being our reality for what will feel like forever. Now for the point in all this. With winter fast approaching, chances are, your barbecue or smoker will either be placed in storage or become buried under the piles and piles of snow. Or maybe you’re that guy who wears a t-shirt and shorts in the middle of a blizzard which probably means you are still grilling too but for the rest of us, we have some great recipes to share!

Oven Style, Fall off the Bone Back Ribs

This recipe is less of a recipe and more of general cooking instructions and guidelines. Now, remember everyones oven cooks differently so these times can be a little approximate. 

Step 1: Take your rack of ribs and flip it over so that the ends of the bones are facing upwards.

Step 2: Peel off the thin membrane from the bottom of the ribs (This membrane holds them together and can become pretty tough to bite through when cooked).

Step 3: Pre-heat your oven to 225ºF and prepare to bake them for roughly 4 - 5 hours.

Step 4: Season your Ribs with a bit of salt and pepper (or with any spices that you enjoy).

Step 5: Place each one of your racks of ribs in a pouch made of aluminium foil and place them in the oven on a large baking sheet

Step 6: After about 4 - 5 hours, open your pouches and make sure your ribs are thoroughly cooked. Now, remove your ribs from the pouches and coat them with your favorite rib sauce. Place them back into the oven for a few more minutes and voila! Perfect Fall off the Bone Ribs!


Slow Cooker Thai-Style Ribs


  • 3 ½ pounds of pork back ribs, racks cut in half.
  • 1 can of frozen orange-pineapple-apple juice concentrate. Thawed and undiluted.
  • ¾ cup soy sauce
  • ¼ cup of peanut butter
  • ¼ cup of minced fresh cilantro
  • 2 tablespoons of minced fresh ginger
  • 1 clove of garlic, pressed.
  • 2 teaspoons sugar

Step 1: Place ribs in a large shallow bowl or ziploc bag.

Step 2: In a bowl, combine the juice concentrate, soy sauce, peanut butter, cilantro, ginger, garlic and sugar with a whisk. Keep ¾ of a cup of your mixture and pour the rest over the ribs. Now, chill the marinating ribs for 8 hours.

Step 3: Remove ribs from marinade and discard the marinade. Next, place 1 rack of ribs at the bottom of the slow cooker and stand the rest on their sides around the sides of the slow cooker. 

Step 4: Cover and cook on HIGH for 1 hour. Then reduce heat to LOW and cook for 5 hours.

Step 5: Microwave remaining marinade for 1 - 1 ½ minutes to use as extra sauce and for dipping.

From all of us here at Bonaventure, we hope that you and your family stay safe and healthy. Let us know if you enjoy these recipes and feel free to show us some of the different ways you’ve used our products, your recipe could be featured on our blog, facebook page and mailing list as part of the Bonaventure Home Chef Highlight! 

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