SPICE UP YOUR SAUCE
Canadian Whisky Maple Barbecue Sauce with Pork Ribs
Makes about 1 ⅔ cups sauce; (410 ml) serves 4 to 6
CANADIAN WHISKY MAPLE BARBECUE SAUCE 1 cup (250 ml) ketchup ⅓ cup (80 ml) Crown Royal Canadian whisky ⅓ cup (80 ml) maple syrup 2 tbsp (30 ml) brown sugar 1½ tsp (7.5 ml) table salt 2 tbsp (30 ml) apple cider vinegar ½ tsp (2.5 ml) garlic powder ½ tsp (2.5 ml) onion powder 2 tsp (10 ml) smoked paprika 1 tbsp (15 ml) Worcestershire sauce 1 tbsp (15 ml) liquid smoke flavouring
1. To make Canadian Whisky Maple Barbecue Sauce, in a medium saucepan over medium-high heat, mix all ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, until slightly reduced and thick. Remove from heat and cool to room temperature. Ideally, pour into a non-reactive, airtight jar and chill for about a day to thicken more. Can be stored in refrigerator for up to 1 month. 2. To make Pork Ribs, start by making a dry rub. In a clean, dry jar, combine salt, sugar, spices and coffee. Seal and shake well to mix. Store in a cool, dry place until ready to use, up to 1 month.
3. Preheat oven to 300 F (150 C).
4. Remove thin membrane at back of rib bones if butcher has not already done so. Brush ribs with mustard on both sides, then generously coat both sides with rub. 5. Place each rack on a piece of foil large enough to fully enclose and seal rack. Place sealed foil packages on a large baking sheet and bake for 2½ hours. Remove from oven and let rest, still sealed, until room temperature, about 1 hour. Can be stored in refrigerator for up to 1 day, then brought to room temperature before cooking further. 6. Pour as much barbecue sauce as desired into a small bowl. Using a silicone brush, brush on ribs. If using grill, preheat grill and cook glazed
PORK RIBS 1 tbsp (15 ml)
table salt
ribs following manufacturer’s instructions. If using an oven, broil glazed ribs until sauce caramelizes and looks lacquered on surface, 3 to 5 minutes. Brush again with barbecue sauce before serving.
brown sugar
2 tbsp (30 ml)
smoked paprika garlic powder onion powder
1 tbsp (15 ml)
1 tsp (5 ml)
1 tsp (5 ml)
freshly ground black pepper
1 tsp (5 ml)
cayenne pepper
¼ tsp (1 ml)
ground coffee (optional)
1 tbsp (15 ml)
pork ribs
2 racks
prepared mustard
1 to 2 tbsp (15 to 30 ml)
Crown Royal Canadian Whisky $29.99 Canada 1487
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