Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: 8 x ½ rack portions

Ingredients

• 4 Full Racks Johnston’s Baby Back Ribs
• 1 Tbsp Fresh Ginger, Minced
• 1/3 Cup Lemon Juice
• ¾ Cup Orange Juice
• 1 Tbsp Garlic, Minced
• ½ Cup Hoisin Sauce
• 1 Tbsp Rice Wine Vinegar
• ¼ Cup Honey
• 1 tsp Sambal
• Zest of 1 Lemon, Chopped
• Zest of 1 Orange, Chopped
• Pinch of Salt & Pepper
• 1 Tbsp Soy Sauce
• 3 Tbsp Ketchup
• 1 Tbsp Sesame Oil
• 1/3 Cup Shallots, Diced

Cooking Directions

1. Take silver skin off back of Johnston’s Baby Back Ribs then boil ribs until tender but not falling off bone.
2. Heat a medium sauce pan, add oil and sauté shallots and garlic.
3. Add all other ingredients and simmer until thick, stirring frequently.
4. Cut boiled Johnston’s Baby Back Ribs in half racks, then slather with sauce.
5. Place on BBQ.
6. Turn over Johnston’s Baby Back Ribs frequently, adding more BBQ sauce each time until ribs are caramelized and hot through.