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

“Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference," says Chef Lancelot Monteiro of the Prow at Buffalo Mountain Lodge. Ready to get a little wild? Try this recipe for BBQ Wild Boar Ribs. “I wanted something that blends the rich flavour of Alberta boar with some of the classic smoky-sweet profiles I love from Southern-style barbecue,” he explains. “This is simple enough for a home cook but delivers

“The Maui Ribs I’m sharing here is a dish that is near and dear to my heart,” says Chef Joel Harris at Calgary's Aloha Modern Kitchen. “Cooking these ribs over an open fire after a long day at the beach, Ohana surrounding the table – the smell takes me back to Hawaii and the time in my life that shaped me into the chef I am today.”

“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the temperature of the pan is important when cooking, to get the flavour of the finished dish right. “Don’t cook the meat before the pan is ready.” “Don’t think Korean dishes are complicated. It’s very simple to make a traditional flavour, and I hope readers aren’t afraid of trying this and other Korean recipes.”