Some people have their favorite celebrities, I have my favorite chefs. My most favorite, is Chef Michael Smith, a Canadian who lives on the east coast. I watch his shows and try a lot of his recipes, but what I love about him is his philosophy of cooking. He says that when you follow a recipe, it should only be a guideline – ultimately, its what you and your family like thats important. He’s always encouraging people to try new things on his shows and spends most of the time explaining the basics like when to add acids to your meals or why certain herbs pair well with specific foods. I cant tell you how many times those tips have come in handy in my kitchen :).

So recently I started craving some ribs. I love them, especially when I coat them in my own bbq sauce. Greg likes them too, but he’s not really a pork fan, and he definitely doesnt like fat on his meat. Its for these reasons that I only make ribs every few months, and only when I find a really nice cut. When I started getting my craving last week, I looked around but I couldnt find anything that looked like something Greg could enjoy too. Thats when I thought about my favorite chef, and started thinking about how I could change the rib recipe to be the right one for me and my family.

The end result (I know, I’m hardcore but I LOVE cooking) was that I bought a small roast and proceeded to ignore the fact that it was indeed a ROAST. I cut it into rib fingers and cooked them just like ribs. We had them for dinner last night and Greg was so in love with his dinner, I couldnt have been happier :D.  I put the recipe below for anyone who wants to try. Have fun!

Boneless Beef Ribs

– 1 small rump roast
– Aromatics (I used some wilty celery from my fridge, a carrot, some green onion and 2 cloves of garlic)
– BBQ sauce
– Salt & Pepper
– 4 tblsp olive oil


Cut the roast into rib shaped fingers. Season with salt and pepper on both sides.
– Heat the oil in a pan and sear the "ribs" on all sides to get them nice and brown. Dont cook them.
– In a large pot, place your seared ribs and aromatics. Cover with water and boil for 45 minutes. No more, no less.
– Discard the water and aromatics, lay your ribs in a roasting pan, or crock pot
– Coat with bbq sauce.

If you use a roast pan – bake at 325 for 2 hours or until they fall apart with a fork
If you use a crock pot – leave on low heat for 6 hours, or high heat for 3 or 4 hours

I served them with mashed potato’s and sundried tomato and basil bread.

One Comment Add yours

  1. Joan says:

    that’s actually a really great idea! i love ribs, but derek hates all of the work involved with getting around the bones. yer a genius!


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