• 2 Full Racks of Ribs
  • Salt & Pepper
  • Red Maple Original BBQ Sauce
  • Your choice of: Pineapple juice, Soda, Stock or Water.
  • Aluminum foil

Preheat your oven to 200C/400F. Lightly salt and pepper your ribs. Wrap the ribs in two layers of foil leaving a funnel shaped vent hole on one end. Pour in your choice of liquid as listed above, just enough so you see the foil puff out a little bit and then close the vent hole. Place the ribs on a tray lined with a baking sheet and place in the oven. Bake for the first 1/2 hour at 200C/400F then turn the oven down to 150C/300F and bake for another 2 hours. Remove from the oven, and allow to cool for 30 minutes. Open up the foil packages and remove the ribs carefully without breaking to the baking sheet. Gently brush both sides with Red Maple Original BBQ Sauce, place back in the oven for 20 minutes. Take them out of the oven, turn the oven up to 190C/375F. Put the ribs back in for another 45 minutes and baste both sides at every 15 minute interval. Remove from the oven, cut into portions and serve. The final product will be so tender you may have problems keeping meat on the bones until served.
Can be done in the oven or on the grill
Serve with a side of fries or pan fried potatoes.



Chipotle Chicken Kebabs


  • 8 boneless skinless chicken thighs (Cut into 40 mm / 1.5 inch cubes)
  • 1 large white onion (Cut into 40 mm / 1.5 inch chunks)
  • 200 ml of Red Maple Chipotle BBQ Sauce
  • 4 metal skewers (at least 30 cm / 1 foot)

Two hours before we cook, we marinate the chicken cubes into 100 ml of the sauce. After the two hours you're going to Skewer the chicken cubes onto the skewers but alternate chicken cubes with onions. On a hot BBQ Grill on medium high, grease the grill and begin cooking the kabobs directly on the grill for 15 minutes. For the last 15 minutes of cooking baste them with the remaining 100 ml of sauce. Serve that with roasted potatoes.




Beef Short Ribs


  • 6 large short ribs
  • 250 ml / 1 cup of orange juice
  • 500 ml / 2 cups of white beef stock, chicken stock, or water
  • 1 medium sized onion diced small
  • 1 medium carrot diced small
  • 1 large stalk of celery diced small
  • Salt and pepper
  • 60 g / 2 ounces of vegetable oil for browning
  • 240 g / 8 ounces of Red Maple Tangerine BBQ Sauce

Preheat oven to 190C/375F. In a large casserole dish on top of the stove, put in your oil until it starts to smoke on medium high, season meat with salt and pepper and brown off your meat 3 pieces at a time. Be sure to brown all sides (because they are square). Remove all from your pan, add diced onions, celery and carrots to the pot. Stir until any brown bits are removed from the bottom of the pot, and until the onions take on a translucent colour. Put your brown meat back on top of vegetables. Pour in one cup of orange juice and two cups of stock, cover, put in the oven. Wait 10 - 15 minutes then turn the oven down to 150C/300F. Cook for 2 and a half hours. After an hour in the oven, take the lid off. At the 2.5 hour mark take the dish out of the oven. Carefully remove the meat from the broth (very tender). Add 240 grams / 8 ounces of Red Maple Tangerine BBQ sauce to the broth. Allow the whole mixture to reduce on the top of the stove until it starts to thicken. Using a hand-held immersion blender, pour the vegetables into the mixture and puree until it is nicely diced. Place the meat back into the sauce and back into the oven, ensure the meat is coated on all sides with sauce and cook for another 40 minutes. Then take them out of the oven and serve with garlic mashed potatoes and some orange zest for garnish on top of the meat (use tangerine skins if you have it).



Pulled Pork Sandwich


  • Salt and coarsely ground pepper
  • 1 2.2-2.6 kg / 5-6 lb boneless pork shoulder or Boston butt, rinsed and dried
  • 6 soft hamburger buns, split
  • Coleslaw, for serving
  • Red Maple Mesquite and Mustard BBQ Sauce

Preheat your oven to 190C/375F. Season the pork with salt and pepper. Create a browning effect by putting the butt in the oven for 30 minutes. Remove and brush with Red Maple BBQ Mesquite BBQ Sauce. Cover and cook for 3 hours at 150C/300F. Remove and smother with Red Maple Mesquite BBQ Sauce and place back in the oven uncovered for 30 minutes.
Shred the pork and transfer to a rimmed baking sheet (you'll want to catch all the flavourful juices) and let stand until cool enough to handle. Shred into bit-size pieces, pile on a platter and pour any juices from the baking sheet on top.
Make the Sandwiches:

Mound the pork on bun bottoms, paint with Red Maple Mustard BBQ Sauce, top with slaw, and cover with the bun tops. The best sandwich ever!



Ginger Teriyaki Vinaigrette


  • 60 ml of Red Maple Ginger Teriyaki Sauce
  • 60 ml of Vegetable Oil
  • 60 ml of Rice Wine Vinegar
  • 2 teaspoons of toasted sesame seeds.

Whisk together in a small bowl and serve. It's that simple!
Salad suggestions:

Bitter endive and romaine salad with sliced red onions
One package of bean thread noodles cooked and chilled with 250 ml / 1 cup of bean sprouts, 65 ml / 0.25 cup of fresh chopped cilantro, 125 ml / 0.5 cup of Julian red bell pepper, and half a head of romaine lettuce cut into 12 mm / 0.5 inch strips.
Or a combination of all of the above.
Also try adding shrimp or chicken for an entree salad



Breaded Shrimp with Red Maple Chili Teriyaki Dip


  • 190 ml / 3/4 cup of flour
  • 500 g / 1 lb of shrimp : 16-20 (cnt per lb)
  • Two eggs
  • Salt and pepper
  • Bread crumbs.
  • And enough delicious Red Maple Chili Teriyaki Sauce for dipping!

Lightly dredge the shrimp in flour and shake off any excess flour.
Whisk the eggs together with a 35 ml / 0.25 cup of water and a dash of pepper.
Take the floured shrimp and put it in the egg batter.
Lift the shrimp out with a slotted spoon and drop them in the bread crumbs and toss in the bowl until completely coated.


When frying - There are two options:

  • Deep frying
    • Place all the shrimp in a home deep fryer or a deep sauce pan filled 3/4 of the way up with oil. Bring to temperature, we can test the temperature by throwing in some bread and seeing if it sizzles. When the oil is at temp, drop the shrimp into the basket and slowly lower the shrimp into the oil and cook/fry until golden brown. Remove from the fat, pour onto paper towel and then straight into a paper basket lined with wax paper. Serve with a gracious serving of Red Maple Chili Teriyaki Sauce.
  • Pan Frying
    • Allow for 3-6 mm / 0.25 inch of oil on the bottom of the pan. Bring the oil up to temperature until it begins to dimple in the pan or begins to smoke lightly. Very carefully, place the shrimp down on its side in the pan doing a few at a time (8-10). When they have a nice golden brown on one side flip them over and do the other side. Then put them on a paper towel. Cook the rest of the shrimp. When they are all done put them into a bowl lined with wax paper and serve with Red Maple Chili Teriyaki Sauce.



Garlic Teriyaki Chicken Wings


  • 125 g / 3/4 lb of chicken drummets per person
  • Red Maple Garlic Teriyaki Sauce
  • Green Onions
  • Sesame Seeds

Preheat your oven to 190C/375F. Put them on a lightly oiled baking sheet and put them into the oven for 25 minutes. Remove from the oven and toss in 80 ml / 1/3 cup of Red Maple Garlic Teriyaki Sauce per 125 g / 3/4 lb of chicken wings. Garnish with chopped green onions and sesame seeds and serve immediately.



Wasabi Teriyaki Glazed Baked Salmon


  • Four filets of Wild Pacific salmon
  • 60 g / 2 ounces of Red Maple Wasabi Teriyaki Sauce per piece.

Turn the oven up to 225C/450F, because you want it really smoking hot. On a lightly greased baking sheet, place the salmon filets skin side down. Brush each of the filets with a small amount of Red Maple Wasabi Teriyaki Sauce. Place in the oven for 3:30 - 4:00 Minutes, remove salmon from the oven. Turn the broiler on, brush a nice thick coating of wasabi teriyaki on the salmon, place onto the broiler on the second rack down for another 3-5 minutes until the salmon is done.
Serve and enjoy


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