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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 07.04.06
Montreal

GREG DUNCAN

Ribs, salsa, summertime

I pity the poor piggies at this time of year. Once our outdoor grills get fired up, there is one inevitable barbecue truth on the horizon. Ribs will make their way to our patios and smoky sessions will begin.

The variety of smells wafting across my neighborhood in late afternoon is something to behold as families gather round for outdoor eats. If only I could hover above and view what everyone is making I think to myself more times than not: Just what is it that smells so good coming from the Smith's place anyway?

As a culinary sleuth with a pretty good sense of smell, I can almost distinguish the smoky aromas of charred steak spice versus a deep marinade and baste.

This week you may want to attempt the barbecue guessing game yourself and discover that you, too, can discern burgers from chicken as they grill next door. If you are in my neighborhood you just may catch a waft of these babies as they grill.

If you can also identify this watermelon salsa I'll be serving as a side dish, then you are truly an expert and are invited to come over. See you soon.

Maple Glazed Ribs

3 pounds baby back pork ribs
3/4-cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1-tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2-teaspoon salt
1/2 teaspoon mustard powder

Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.

In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.

Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.

Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

Watermelon Fire & Ice Salsa

3 cups seeded and chopped watermelon
1 tablespoon chopped cilantro
1 to 2 tablespoons (2 to 3 medium) Jalapeno peppers
1/2-cup green peppers
2 tablespoons lime juice
1 tablespoon chopped green onion
1/2-tablespoon garlic salt

Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups.

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