BBQ

Cooked in a pan on the grill, the fish and the sauce acquire a nice smoky flavor. For this recipe, you will need a charcoal grill with a tight-fitting lid and soaked wood chips (e.g. mesquite).

In my version of baby back ribs, I first slow-cook ribs and vegetables in stock and white wine in a large pan on the charcoal grill. When done, I puree the vegetables to make a flavorful and smoky BBQ sauce which is then used to finish the ribs. It's quite a bit of work, but the result is very rewarding.