Here’s something to chew on: it was only within the last 100 years or so that barbecue ribs as we know them gained popularity. Before that – and before refrigeration – pork was primarily packaged in wood barrels, and butchers couldn’t fit the spare ribs. This meant in places where hogs were being packed and processed, ribs were priced incredibly cheap, or completely free of charge. Around the world, the ribs of various animals are also consumed alongside those of pork, and

For Chef Shiv Negi of Your Spot Barbecue in Edmonton, cooking ribs is an art that anyone can master with a few things in mind. “Use a dry rub and let it sit, ideally overnight, so that the flavours soak in,” he begins. “If you’re grilling, use hickory or applewood chips, but if you’re indoors a touch of liquid smoke adds nice depth.” Simple Baby Back Ribs are a great way to get back into grilling this season. “This recipe brings together everything I’ve learned over the ye