Barbecued Ribs "Navy Style" With Maple Baked Beans, And Maple Brown Bread

Directions

1. Place the ribs into a large stockpot and cover with tomato juice and sufficient water to just cover the ribs. Add in the bay leaves, thyme sprigs, garlic cloves and whole cloves.
2. Simmer ribs over medium-low heat for 3 hrs braising them till tender.
3. As ribs simmer, add in water to pot to keep ribs covered.
4. Meanwhile, make the barbecue sauce...When ribs are tender, transfer them from the pot to a large bowl and slather with the barbecue sauce. Refrigeratethoroughly to hard the meat before grilling (the secret).
5. Barbecue Sauce:Thoroughly combine all ingredients.
6. Maple Baked Beans:Preheat oven to 300 F.Pick over and rinse beans removing any lingering stones, then cover in water and soak overnight. Drain beans and combine them in large saucepan with 5 litres of cool water. Simmer till almost tender, about 45 min. Drain, reserving cooking liquid.
7. Heat bacon in an oven and stovetop proof casserole dish, over medium heat to render the bacon fat. When the bacon begins to caramelize, add in the beans, onions and garlic and continue stirring till fully aromatized.
8. Stir in the maple syrup, ginger, dry mustard, salt, pepper, molasses and tomato juice. Add in sufficient of the reserved cooking liquid to just cover the beans.
9. Cover and bake for approximately 3 hrs, or possibly till beans are tender. Check beans periodically throughout cooking, adding more of the reserved cooking liquid if beans begin to dry out.
10. Stir vinegar into beans when they are tender and ready to serve!
11. Maple Baked Bread:Sift together the cornmeal, flours, baking soda and salt in a large bowl. In another large bowl whisk together buttermilk, raisins and maple syrup. Add in wet ingredients to dry, and stir to blend. Hide bay leaf within the batter. (Whoever gets the bay leaf has to wash the dishes!)
12. Pour the batter into a buttered aluminum container or possibly a 1-lb. coffee can. Cover the can with a buttered lid, and secure the lid with kitchen string so rising bread will not break the seal. Aluminum foil may be used as a lid, just make sure the seal is as tight as possible, and the foil overlaps the can by 2 inches.
13. Place the can in a large, wide stockpot. Add in water to the pot till it reaches halfway up the sides of the can. Bring water to a boil. Reduce heat to low, cover pot and simmer for about 2 hrs or possibly till a tester inserted into the bread comes out clean. As the bread steams add in more water to keep the water level half way up the can.
14. Spicy Potato Chips:In a medium bowl mix together sugar, paprika and cayenne pepper.
15. Preheat "at home" deep-fryer according to manufacturers instructions.
16. Using a mandolin, slice potatoes into waffle chips, or possibly "gaufrettes". Drop slices into warm oil, and cook till golden. Remove from the fryer and lay slices on paper towel to remove excess fat, then transfer to a bowl. Sprinkle seasoning over the still warm potatoes, tossing to proportionately coat.
17. Lemon Grass Lemonade:In a saucepan over medium heat simmer water with the sugar. Let syrup boil gently for a few min, then stir in lemon juice, zest, and lemon grass. When syrup returns to a boil, remove saucepan from heat and set aside till cold.
18. Pour syrup, six c. of cool water and ice into a tall pitcher. Stir with a stalk of lemongrass and serve!
19. The Plate!:Place a spoonful of beans, a handful of chips and a slice of bread slathered in butter onto a picnic plate. Add in a slab of ribs. Swirl lemonade with a stick of lemongrass, and enjoy!
20. Timing: Soak beans the night before. Ribs can be braised and marinated the day before, then barbecued the day of serving. Begin steaming brown bread three hrs before serving. Lemon grass lemonade syrup can be made and chilled several days in advance. Make spicy potato chips an hour before serving, or possibly they can be prepared the day before and stored in an airtight container.