Lee Lindsey and I go way back. We first met at a party at Jerry and Mick Jagger’s place on the island of Mustique in December 1986 when we bonded over being new mothers (Tatjana and Sam are born just 5 days apart), and have remained friends ever since.

Our kids grew up together in London

Our kids grew up together in London

Tatjana and Sam, later joined by Lee’s daughter Grace, all grew up together in London. There were many birthday parties, Sunday lunches, and BBQ’s at the Lindsey household. Then we lost touch for about 10 years – Lee moved her family first to Nashville to pursue her music, then settled in her native Canada where she started Tall Poppy Records, and I moved back to Los Angeles.

Then, out of the clear blue sky one day I got a call from her – “Julie Anne? It’s Lee! What are you doing in October?

Considering it was early January I replied, “I have no idea, why?”

My favorite venue of all - Barbados celebrating Lee's birthday

My favorite venue of all – Barbados celebrating Lee’s birthday

“I have a major birthday coming up, I’ve rented a house in Barbados and I’m treating ten girlfriends to a holiday there – I’d love for you to join us?

“Duh, a YEAH!” I was so touched – when you think about all the people you meet in a lifetime, it is quite an honor to be in someone’s top ten. All us girls had the most brilliant time – especially being serenaded during cocktails at sunset every evening, thank you SO much again, Lee!

Backstage with Lee, Gene Simmons, and Sam Bradley

Backstage with Lee, Gene Simmons, and Sam Bradley

Once reunited, we decided not to let another ten years slip by, so Lee came down to LA to stay with me when Sam preformed at Hotel Cafe a few years in a row. Of course I have seen Lee live on stage before when she sang with Sam Bradley

Lee Lindsey's Flowers Tour

Lee Lindsey’s Flowers Tour

… but that was just a teaser for the real deal when I finally got to see Lee perform with her own band this weekend when her Flowers tour touched down for one night at Amplyfi in Hollywood.

Lee Lindsey and Julie Anne Rhodes

Still hangin – Lee Lindsey and Julie Anne Rhodes

So proud of my girl! Lee’s turned into one of the best folk song-writer’s I know (listen here to my personal fav, Rejection), and the band were so tight together – great musicians that sing such perfect, crystal clear harmonies! Catch the Flowers Tour, or ….

Flowers

Flowers

… buy Lee’s album, Flowers here. BTW, Lee also happens to be a killer cook – she shared this lip-smackin rib recipe with me a few years ago, and it’s been a huge Personal Chef Approach hit ever since.

Lee's Shuswamp Ribs

One  of my longtime close friends – Lee Lindsey, shared this recipe with me for the site. This recipe brings back so many fond memories of her legendary barbecues and Sunday lunches in London. Lee is actually from Canada, she lived in Hong Kong and London, and we met in Mustique, so her recipes (like mine), reflect a fusion of international flavors.

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

Lee's Shuswamp Ribs

  • 2 racks pork ribs
  • 1/3 cup maple syrup
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 3 cloves garlic crushed
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste

Directions

Lee's Shuswamp Ribs

  1. Cut into 3 rib portions. Place in a large Dutch oven and cover with water. Bring to boil, then turn heat down to simmer for 12-15 minutes. Drain ribs and pat dry completely.
  2. Prepare a hot grill.
  3. Whisk together the barbecue sauce ingredients; maple syrup through red chili flakes, and baste both sides of the ribs generously.
  4. Sear ribs 2-3 minutes per side to seal in juices, and turn heat down to low (if using a charcoal grill, move meat to top rack - away from the hot coals).
  5. Baste ribs every 5 minutes, turning every 10 minutes, until well caramelized and tender; about 25-30 minutes.

Serving Suggestions

Serve with any remaining barbecue sauce on the side, with garlic roasted potato salad and cole slaw, simple grilled vegetables, or roasted green vegetable.

Heat To Eat

These are yummy at room temperature - just remove from refrigerator 30-40 minutes before serving; or vent lid of container and heat in microwave on 50% power for 3-5 minutes, turning ribs midway to distribute heat evenly.

Notes

This sauce is also great on grilled chicken and on grilled salmon without the garlic. Cut the ribs into individual ribs to serve as an appetizer too (great appetizer to followed by my Jewels Turkey Jasmine Burgers).

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  • May 8, 2014
    4:30 am

    It’s always lovely to connect with old friends you have not seen for some time. Lee sounds like a true beautiful friend. You are both lucky to have each other.
    I must say……..Lee’s ribs (and I have said this before) are AMAZING!
    They have become our household favourite all year round. Definitely a winner recipe!
    :)

    • May 8, 2014
      9:09 am

      So glad you like them Aussie Mum! I’m going to send Lee your comment – she’ll get a kick out of it!