Matty Matheson shares his recipe for "back alley ribs," which involves boiling the ribs for an hour and a half, creating a traditional barbecue sauce with molasses, pomegranate, and spices, and topping the ribs with a seasoned nut mixture called duqqa. He emphasizes the importance of love and respect in cooking and sharing food with others. The recipe involves several steps, including roasting the ribs, blending the sauce, and grilling the ribs with the sauce and duqqa. The final result is a delicious and sticky rib dish that can be easily made at home.
Here are the key facts extracted from the text:
1. Matty Matheson is the host of the show "Keep It Canada."
2. The recipe being made is for "back alley ribs."
3. The ribs are boiled for about 1.5 hours before being grilled.
4. The barbecue sauce is made with molasses, pomegranate juice, apple cider vinegar, and spices.
5. The sauce is simmered for about an hour to thicken.
6. A mixture of nuts and seeds called "dooka" is made with pumpkin seeds, white sesame seeds, fennel seeds, sunflower seeds, pistachios, and black sesame seeds.
7. The dooka is pulsed in a blender to create a crumbly texture.
8. Fresh herbs such as parsley and cilantro are used as a garnish.
9. The ribs are grilled over coals and basted with the barbecue sauce.
10. The finished ribs are served with a sprinkle of dooka and a squeeze of fresh lime juice.
11. The recipe uses a Blend Tech blender.
12. The recipe uses a Weber grill.
13. The ribs are cut in half before boiling.
14. Two tablespoons of salt are used per liter of water for boiling the ribs.
15. The recipe uses eight racks of ribs.
16. Four pomegranates are used for the pomegranate juice.
17. The sauce is blended with a blender to create a smooth consistency.
18. The recipe uses four tablespoons of canola oil to cook the onions and garlic.