RECIPE MAGIC!

FALL-OFF-THE-BONE RIBS
Sweet and heat is the magical BBQ combo. Our recipe is pure and simple. There's no need to resort to a bottled sauce with its myriad of filler ingredients. Our version has a slap of tang, a smoky heat, and the sultry sweetness of fresh maple syrup. No extra fructose/sugar, cornstarch, thickener, salt, fat, molasses, added flavouring - you know, the basic bottled BBQ sauce ingredient list.  And, you want to spend more time with family and friends rather than hanging out over a smoky grill? We have a quick fall-off-the-bone BBQ rib recipe that's pretty darn amazing. And for good measure, we've included the classic hours-long version for those who are inclined that way. We've also added three other versions so you can make your ribs to order. Everyone's happy!

INGREDIENTS:
3 lbs pork spareribs (about 3 racks)
1/2 cup Chipotle EVOO
1/3 cup Maple dark balsamic
[Option: To reduce heat replace half of Chipotle oil with 1/4 cup EVOO]

QUICK DIRECTIONS:

To make our sauce add balsamic, then oil, to a bowl and whisk until completely blended and creamy. Set aside. Preheat gas grill to medium-high. Place rib racks, cut in half if necessary, in large pot of gently boiling (simmering) water. Simmer for 40 - 50 minutes. Remove from pot and drain. Once dry, brush generously with sauce. Place on grill, sauce side down. Then carefully brush sauce on facing side. Turn every 5 to 10 minutes, brushing on each side for a total of 30 minutes. Serve with extra Chipotle EVOO and Maple balsamic. NOTE: There will be a small loss of flavour with parboiling but it's worth the time saved to spend with friends and family.

SLOW COOK DIRECTIONS (Several Hours):

Heat grill (or oven, if using) to low (225 degrees). Remove membrane and extra bits of fat from ribs. Place on grill (or on parchment lined rimmed baking sheet if roasting). Cook until the internal temperature is 175 degrees, around 3 hours. Then brush each side with sauce turning the ribs over every 10 minutes, brushing again, for at least 30 minutes until the ribs are richly coated in sauce. Serve with extra Chipotle oil and Maple balsamic. 

GARLIC ESPRESSO RIBS

To make our sauce add ESPRESSO dark balsamic, then GARLIC olive oil, to a bowl and whisk until completely blended and creamy. Set aside. Preheat gas grill to medium-high. Follow basic directions above.
SPICY CALABRIAN PESTO & NEAPOLITAN HERB RIBS
To make our sauce add NEAPOLITAN HERB dark balsamic, then SPICY CALABRIAN PESTO oil, to a bowl and whisk until completely blended and creamy. Follow directions above.

TROPICAL ORANGE AND MANGO RIBS
To make our sauce add ORANGE white balsamic, then BLOOD ORANGE olive oil, to a bowl and whisk until completely blended and creamy. Follow directions above.