FATHER'S DAY RECIPES
KANSAS CITY-STYLE BARBECUE SAUCE MAKES ABOUT 1 1⁄2 CUPS INGREDIENTS: 1 cup ketchup 1⁄2 cup apple cider vinegar 2 tbsp Worcestershire sauce 2 tbsp unsulfured blackstrap molasses 6 tbsp packed light brown sugar 2 tbsp canola oil 6 garlic cloves, finely chopped 2 tsp kosher salt 2 tsp sweet paprika
SERVES 4
INGREDIENTS: 4 2- to 2 1⁄2-lb. racks baby back ribs 3 tbsp kosher salt 3 tbsp freshly ground black pepper 2⁄3 cup Kansas City-style barbecue sauce INSTRUCTIONS: 1. Trim any hanging fat off the ribs. Season with the salt and pepper on both sides. Let stand at room temperature for 1 hour. 2. Prepare the grill for smoking at 225 F to 275 F. 3. Place the ribs meat-side up on the grate over the drip pan. Close the lid. If desired, wrap the ribs in aluminum foil after 1 hour 30 minutes or once the bark (crust) is reddish brown. 4. Turn over the ribs, close the lid and continue cooking for 1 hour 30 minutes more or until the ribs pull apart with a gentle tug. 5. Remove the foil (if using), baste the ribs with the sauce, close the lid and cook meat-side up for 10 more minutes or until the sauce is set. Serve immediately. COOKING TIP: The back of pork ribs is cov- ered with a membrane that some pitmasters say prevents the meat from absorbing the smoke, but this is a myth. Many don’t bother removing it, and leaving it on helps keep the ribs from falling apart when you move them.
1 tsp ground cinnamon 1 tsp cayenne pepper INSTRUCTIONS:
1. In a medium bowl, whisk together the ketchup, vinegar, Worcestershire sauce, molasses and sugar until smooth. 2. In a medium saucepan, heat the oil over medium heat. 3. Add the garlic. Cook for about 30 seconds or until golden. 4. Add the salt, paprika, cinnamon and cayenne. Cook for 10 seconds or until fragrant. 5. Stir in the ketchup mixture. Bring to a simmer and let simmer for about 1 minute or until the flavours meld. 6. Let cool and refrigerate overnight before using to let the flavours develop. COOKING TIP: When making barbecue sauce, it’s not necessary to boil the ingredients, only simmer them. Simmering them allows the flavours to meld; boiling them causes the ingredients to separate.
Long Island Cold Brew Rich, smooth and quietly indulgent, this Long Island Cold Brew gives Father’s Day a spirited upgrade. Bold cold brew blends with a mix of light spirits and a touch of sweetness, cre- ating a cocktail that’s both energizing and elegantly balanced. A cool, luxe sip for a well-deserved celebration.
INGREDIENTS: 1/2 oz Baileys 1/2 oz Kahlua 1/2 oz vodka 1/2 oz white rum 1/2 oz tequila 2 oz cold brew coffee
INSTRUCTIONS: 1. Combine all the ingredi- ents in a cocktail shaker with 1 cup of ice and shake vigorously. 2. Strain into a glass with another cup of ice.
(can substitute iced coffee)
2 cups ice
SAVOUR MANITOBA | SPRING 2026 | 51
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