Your best pool and hot tub resource in Kelowna

End Of Summer BBQ Around The Swimming Pool




With the colder temperatures quickly rolling in it could be one of the last weekends to relax around the pool and have a BBQ!  Bobby Flay is the BBQ master and this rib recipe is so good we had to share it!


Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds.  This recipe is a bit of work but so worth it!  Yields 4 servings.


BBQ Sauce


2 Tablespoons canola oil      4 cloves smashed garlic      

3 inch piece ginger, peeled and chopped      1 large Spanish onion chopped

1 habanero chopped      1 cup pineapple juice      3 cups fresh pineapple chunks      

2 cups hoisin sauce      ½ cup ketchup      

¼ to ½ cup dark brown sugar (depending on sweetness of the pineapple)

3 tablespoons ancho chile powder      2 heaping tablespoons Dijon mustard

2 tablespoons honey      2 tablespoons soy sauce   

2 teaspoons ground star anise      1 teaspoon ground cinnamon      

Salt and pepper


Heat the oil over med - high heat in a heavy bottomed saucepan.  Add the garlic, ginger and onions and cook until soft, about 5 minutes.  Add the pineapple chunks and habanero, cook for 1 minute.  Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes.  Add the hoisin, ketchup, brown sugar, ancho powder, mustard, honey, soy sauce, star anise and cinnamon and cook until thick, about 30 mins.  Transfer the mixture to a blender and blend until smooth.  Season with Salt and pepper.  Pour into a bowl and cool.




¼ cup Spanish paprika      1 ½ tablespoons dry mustard      1 tablespoon ground ginger

1 tablespoon ground star anise      1 ½ teaspoons ground allspice      

1 ½ teaspoons salt 1 ½ teaspoons ground black pepper      

1 teaspoon Thai chile flakes

2 racks St. Louis style pork ribs (12 ribs each ), membrane removed

2 cups soy sauce      ½ cup peeled and coarsely chopped ginger      

6 cloves garlic, smashed      1 bunch scallions, chopped      

1 tablespoon each of white and black sesame seeds


Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl.  Rub the ribs on the top side, wrap in plastic wrap and refrigerate for at least 4 hours and up to 24 hours.  

Remove the ribs from the refrigerator 1 hour before grilling.


Combine 4 cups of water, the soy sauce, ginger and garlic and put it in a small heavy disposable pan.  The mixture is used to form a steam when you are cooking your ribs and absorb into the meat.


To grill your ribs place them top side down and cook about 10 mins till golden brown and a crust forms.  Next place the disposable pan that you have the liquid mixture in on the BBQ.  Cook your ribs slowly for about 2 hours, you may need to turn the temperature down a bit, the slower the cooking the better.  For the final 30 minutes remove the disposable pan, and brush your ribs liberally with the BBQ sauce frequently.  Remove your ribs, sprinkle with the sesame seeds and green onions and serve!