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Summer Eats - Signature Dishes
CBC Television | July 26, 2006
Watch (runs 8:39)
Dayboat is a market term for fish that has been caught that day, appropriate for chef Gordon Bailey's love of working with fresh ingredients, but his restaurant is not just for seafood. Bailey works with all the Island has to offer, including pork from Garden Province Meats to make his Biker Chef Ribs.
Bailey has worked in fine restaurants across Canada and in Europe and won top prizes in international competitions. He served part of his apprenticeship in Prince Edward Island, and eventually returned here for the easy access to fresh seafood and brilliant produce. He served as executive chef at the Inn of Bay Fortune before becoming the founding chef of Dayboat in June 2005.
Despite his impressive credentials, Bailey is no food snob.
"Food is about being creative and just having fun," he says.
Biker Chef Ribs, featuring ketchup and chipotle sauce, is a recipe that anyone can feel comfortable making in their own backyard.
Biker Chef Ribs2 full racks pork ribs
2 cloves chopped garlic
2 chopped onions
2 cups ketchup
2 tbsp chipotle sauce
2/3 cup brown sugar
1/3 cup white wine vinegar
1/3 cup chili powder
1 1/3 cups chicken stock
Sweat onions and garlic in pan. Mix together brown sugar, vinegar, chili powder and chicken stock. Add to onions and garlic. Simmer for two to three minutes. Add ketchup and chipotle sauce. Simmer for 1 to 1½ hours.
Charbroil ribs on the barbecue for five minutes on each side to caramelize. Place ribs in a shallow baking dish and cover with sauce. Place covered in a 350 F oven or in closed-lid barbecue at medium to low heat for 1 � hours.