Chef’s Tips: A Good Ribbing
- Keane Straub
- 1 day ago
- 4 min read
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 include goat, ostrich, alligator, and kangaroo. Here in Alberta, we’re a little tamer, but that doesn’t stop our chefs from providing tips and tricks to make some of the juiciest, most flavourful ribs in the province.
“Some of my earliest memories are of watching my grandmother by the wood fire,” says Chef Shiv Negi of Your Spot Barbecue in Edmonton. “There were no shortcuts, just instinct and patience. That’s where I first understood the soul of the barbecue.” Working in the United States, he learned the craft of slow cooking, and it was in Eastern Europe that he came to recognize the importance of simple ingredients and cooking from the heart.
For Chef Shiv, 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 years,” explains Chef Shiv. “It’s simple and honest. Let the flavours speak for themselves.”
“Good ribs aren’t just food,” he adds, “they’re a reason to gather. Fire up the grill, share a meal, and enjoy homemade BBQ sauce.”
Alex Sang-Ho Kwon, Chef and owner of SOT in Calgary, is a fan of tradition. “I like to start with flavours and combinations like foie gras with Sauternes, kimchi and pork, or fish and soy sauce. Then I add my own colour and flavour to them.”
His favourite dishes at SOT, the Beef Bulgogi and Braised Short Ribs, are reflections of his dedication and attention to detail. “It took me almost half a year to adjust the recipes and I think they are one of the best bulgogi and short ribs you can find in town.”
When it comes to braising, Chef Alex says it’s important to sear the ribs first. “This adds the depth of flavour to them and adds to the final texture.” And while it takes more time and effort than grilling a steak, you can feed more people for less money.
“Braised short ribs used to be a feast dish in Korea back in the days. I re-created the cooking method by using the oven instead of simmering in a pot. It makes the meat more tender and juicy.”
If you have the time, he says the short ribs can be brined overnight in salt and sugar water, like they do in-house at SOT. “Any roasted root vegetables can be added to the dish with braising liquid. Also, feel free to add any butter or spiciness to it if you like them!”
“I’m inspired by the emotional connection food creates, and how a dish can comfort, surprise, or transport someone,” says Chef Lancelot Monteiro. “I try to let each plate speak with honesty and intention.”
As Head Chef at the Prow at Buffalo Mountain Lodge, he believes that good food doesn’t need to be complicated, just thoughtful. His favourite dish, The Prow Salad, is a perfect example of this: house-made white anchovy and roasted garlic vinaigrette, topped with a grilled chicken breast.
But we’re here for meat, and Chef Lancelot knows a thing or two about that, too. “Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference.”
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 restaurant quality flavour.”
Finish with a good barbecue sauce and caramelize them on the grill, he advises. “And most importantly, let your ribs rest before cutting. That’s when the juices settle and texture finishes perfectly.”
Chef Joel Harris, Executive Chef and owner of Calgary’s Aloha Modern Kitchen, just can’t quit the Hawaiian way of life, and we’re all the better for it. “The islands of Hawaii are my constant inspiration for my cooking. I look to old recipes and play tribute to the cultures and people of Hawaii, using fresh and local produce from local farms.”
Spam Musubi brings back memories of days spent surfing: “It always made the best snack after a good surf session.” Huli Huli chicken takes him back to Maui with the smell of burning wood akin to sunset fires on the beach.
“The Maui Ribs I’m sharing here is a dish that is near and dear to my heart,” he adds. “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.”
There’s no low and slow here, unless you count the two or three days needed for marinating. “Grill them first at a very high heat to get the char needed, then move them to the top rack to continue cooking the rest of the way.” They’re done quickly, which is makes an excellent choice for a hungry crowd. “Get your local butcher to cross-cut the short rib about 2.5 cm thick for the perfect ribs!”
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