UNION is a neighbourhood restaurant with eclectic French cuisine. It’s inspired by the classic Paris bistro and the French vigour for good food. UNION offers a weekly menus of classic-inspired fare made from local ingredients. From Farm to Chef to Table.
One of their most popular dish is their Sticky Ribs. Try the recipe or if you're in the neighbourhood, drop by – they'll love to see you. And be sure to catch this finger-licking dish on a brand-new episode of BIG FOOD BUCKET LIST on October 1st, 8 p.m. ET/PT on Food Network Canada! Food Network Canada is also available to stream live and on demand with STACKTV.
- Prep time 30 minutes
- Cooking time 2 hours
- Total time 3 hours
- Portion size 4 servings
Ingredients
Rib Rub:
Braising Liquid:
Method
Braising Liquid: Combine all the ingredients for Braising Liquid, in a large bowl and whisk up with a wood spoon or a whisk, if you have one. The brown sugar is going to want to settle on the bottom and you don’t want to lose out on any of it. With your hands, you can squeeze and crush up the tomatoes as well.
Ribs and Rib Rub: Combine all ingredients for the Rib Rub. Rub mixture on the ribs, front and back. Sear them in a coated canola oil or duck fat pan - cut them in half if they don’t fit. We use duck fat but it’s not a game changer for these.
Once seared, on medium heat, for approximately, 3 to 4 minutes each side, put them flesh side down in a roasted pan with a heavy bottom and pour the braising liquid on overtop of them.
You can lean them on each other to fit (put the meatier side on the bottom), then cover with tin foil and turn your oven to 450°F and put on the very bottom of it. Like pull the rack out of the oven and right on bottom. This is so they braise and roast and the sauce reduces to a glaze.
Cook for about an hour - you should smell them by then. Check and see if the meat pulls from bone - if too much don’t worry, they will tighten back up on the BBQ. Try not to overcook because the flavour and fat in the meat will have run out into the sauce.
You can do this all in the morning or afternoon and let them cool in sauce and then BBQ them before dinner. Easier to handle when cooler.
For the BBQ: Get some charcoal and light it up!
When coals are hot, bank them to one side and put the ribs flesh side up on the other side. Put a lid on with the vent open and leave for 45 minutes to an hour. They will have a reddish caramel hue with a tight almost crisp skin.
To finish and serve: Heat the sauce in a pan and reduce if needed and pour over hot ribs coming off BBQ or if you BBQ ribs earlier, you can heat back up in a pan in the sauce for dinner like we do for service at restaurants. It’s a good move and it’s easier to portion when they are cold.
72 OSSINGTON AVENUE, TORONTO, ON
TEL: (416) 850-0093
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