Our Canadian-Themed Campfire Feast Menu:

Drinks and Appetizer:

Canadian Paper Plane Cocktails, Premier Gruyere Cheese, Provencal Olives, and Sweet Red Grapes

First Course:

Campfire Gruyere Grilled Cheese Sandwiches with Whisky Caramelized Onions and Homemade Apple Ketchup

Main Course:

Maple & Whisky Spicy Pork Ribs, Fresh Corn Cobs with Chipotle Cream, Grilled Zucchini

Dessert Course:

Campfire Waffles with Mixed Berry Compote and Maple Chantilly Cream

Cocktail & Appetizer Course: A Canadian Twist

The Paper Plane Cocktail has quickly soared to the top of my list of favorite libations! 🥂 Traditionally crafted with equal measures of Aperol, Amaro Nonino, bourbon, and fresh lemon juice, we decided to give it a distinctly Canadian flair. Our twist involved swapping out the bourbon for a superb Canadian rye whisky. We highly recommend using one of Alberta’s finest, distilled from prairie-grown rye grain and pure glacier-fed mountain water, for an unparalleled smoothness and depth of flavor. For each perfectly balanced drink, combine 15 ml (½ oz or 1 tablespoon) of each ingredient. Stir them gently over ice, then serve in an elegant glass, garnished with a vibrant lemon or orange slice. It’s the ideal refreshing start to any meal.

First Course: Elevated Campfire Grilled Cheese

For our first course, we transformed a classic comfort food into a gourmet campfire delight. Utilizing our sturdy cast iron campfire sandwich makers, we crafted grilled cheese sandwiches that were anything but ordinary. The secret? Slowly caramelized onions, infused with a hint of maple syrup and a generous splash of Canadian whisky. These onions cooked down until they were meltingly soft, deeply browned, and bursting with a sweet, savory complexity. We buttered the outsides of slices of excellent sourdough bread, creating a crisp, golden crust. Inside, a thick slice of premium Gruyère cheese provided a nutty, robust flavor, perfectly balanced by a slice of mozzarella for that coveted, irresistible stretchy melt. A generous dollop of the whisky-caramelized onions topped off the cheese before grilling. Each sandwich was cooked until golden and crispy on the outside, with a warm, gooey center.

To accompany these masterpieces, we served a homemade apple ketchup. While we don’t have a specific recipe to share at this time, it was a creation born from a batch of apple paste I had in the freezer. We enhanced it with additional maple syrup, a touch more Canadian whisky, apple cider vinegar for tang, and a blend of aromatic spices. The result was a sweet, tangy, and subtly spiced condiment that perfectly cut through the richness of the grilled cheese, making for an incredibly satisfying start to our meal.

Main Course: Our Signature Spicy Maple & Whisky Ribs

And now for the star of the show: our hot and heavenly ribs! These succulent ribs deliver an irresistible spicy kick that is beautifully balanced by the natural sweetness of maple syrup and the rich, complex notes of Canadian whisky. The glaze caramelizes to a sticky, savory perfection, making every bite an explosion of flavor. Be sure to have plenty of napkins on hand, as these ribs are wonderfully sticky and utterly delicious!

Alongside our signature ribs, we served Grilled Corn-on-the-Cob with Chipotle Cream. The corn was grilled to perfection, then slathered with a creamy, cheesy, and subtly smoky chipotle sauce, adding another layer of indulgence to the meal. Simple grilled garden zucchini rounds out this smoky campfire meal, providing a fresh, tender counterpoint to the rich ribs and creamy corn.

Grilled pork ribs are an excellent choice for any gathering, especially when cooking outdoors. The beauty of our recipe lies in its flexibility. You start by generously coating the ribs with our robust spicy rub. Then, they are oven-roasted for a few hours until they reach a state of sublime tenderness – this vital step can be performed up to several days in advance, a true boon for stress-free entertaining. When it’s time to serve, simply brush them with our delectable maple-whisky glaze and finish them over an open campfire, on your backyard barbecue, or even under the broiler or in a hot oven for an indoor feast. Any time is truly rib time with this adaptable and delicious recipe!

Dessert: Rustic Campfire Waffles with Berry Compote

To conclude our magnificent meal, we delighted our guests with charming campfire waffles. I was fortunate enough to discover a vintage cast iron waffle iron at a thrift store – initially rusty, but after thorough cleaning and seasoning, it now works like a dream, producing wonderfully tender waffles kissed with the smoky essence of the campfire. For the topping, we gathered the last of our season’s raspberries (a delightful mix of three different varieties) and cooked them down into a vibrant, chunky compote. And yes, you guessed it – we flavored it with the quintessential Canadian duo: rich maple syrup and a hint of Canadian whisky, which added a wonderful depth to the berries. Spooned generously over the warm, crispy waffles and finished with a dollop of maple-sweetened Chantilly cream, this dessert was a truly memorable and fitting finale to our Canadian-themed dinner.

Easy Recipe for Spicy Ribs: Step-by-Step Perfection

When planning your rib feast, a general guideline is to allow about 1 lb (454 grams) of pork back or side ribs per person. This means one large rack typically feeds two individuals generously. Both back ribs and side ribs (also known as spare ribs) are excellent choices for this recipe. Side ribs tend to be meatier but can be a bit tougher, often requiring a slightly longer cooking time to achieve maximum tenderness. Back ribs, on the other hand, are generally less meaty but naturally more tender. Regardless of your choice, our long, slow roasting method guarantees that both types of ribs will turn out incredibly moist, succulent, and fall-off-the-bone tender.

Removing the membrane from the bony side of each rib rack is an optional step that some prefer for an even more tender result. If you choose to undertake this, here’s a simple trick to make it effortless: carefully pry the tip of a small, sharp knife underneath the membrane near the skinny end of the rack. Once you’ve lifted a small section, use a paper towel to grasp the loosened membrane firmly (this provides excellent grip) and slowly pull it up and off the entire rack of ribs. It should come off in one satisfying piece.

After preparing your ribs, cut each full rack in half, slicing directly through the meat between two of the center bones. This simple step makes the ribs much easier to handle and ensures they fit snugly into your roasting pan, allowing for even cooking and more efficient use of space.

Next, it’s time for the spice rub! In a small bowl, thoroughly mix all the ingredients for your spicy rub. Once combined, generously coat all sides and edges of the rib racks, ensuring every inch is covered. Don’t be shy; really massage the rub into the meat. As a general guide, approximately ½ cup of this potent spicy rub will be ample for about 4 lbs (1.8 kg) of ribs, creating a deeply flavored foundation.

Once seasoned, nestle the rib racks snugly into a sturdy roasting tin or baking pan, ideally in a single layer. To lock in all the heat and moisture, cover the pan tightly with aluminum foil. This creates a steamy environment that tenderizes the ribs beautifully during the long, slow roasting process.

Now, bake them low and slow, allowing the flavors to meld and the meat to become incredibly tender. If you’re planning to grill or finish the ribs the following day, or even a few days later, carefully remove the roasted ribs to a covered dish or plate, covered with foil, and refrigerate. Don’t discard those precious pan juices! Scrape them into a small container and also refrigerate them; they form the flavorful base for our delicious glaze.

When the moment arrives to enjoy your perfectly tender ribs, you have a few options for serving. You can keep the racks whole for a dramatic presentation, or cut them into more manageable 2- or 3-rib portions, making them easier to handle and share. Now for the star glaze: combine the reserved pan juices (which will have beautifully jelled when chilled) with equal amounts of savory soy sauce, robust Canadian whisky, sweet maple syrup, and tangy balsamic vinegar. Bring this mixture to a gentle simmer, allowing it to reduce and thicken into a glorious, syrupy glaze.

generously brush this delectable glaze over all sides of the ribs. Then, it’s time for the grand finale: grill them over hot campfire coals for an authentic outdoor experience, on your barbecue for a classic char, pop them under the broiler for quick caramelization, or roast them at a high temperature in the oven. Whichever method you choose, cook until the glaze caramelizes into a beautifully charred, sticky, and utterly delicious layer that coats every mouth-watering bite.

Serve these irresistible ribs with generous piles of napkins – they are wonderfully messy, as all good ribs should be! A dedicated bowl for the bones will also be appreciated by your guests. Get ready for happy sighs and contented smiles.

Enjoy every single, delicious bite!

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Guten Appetit!

Spicy Maple & Whisky Ribs, Canadian-Style

Margaret Bose Johnson

These exquisitely fiery pork ribs boast a delightful sweet-tangy glaze, infused with the rich, distinct flavors of Canadian whisky and maple syrup. The two-step cooking process involves pre-roasting them in the oven for maximum tenderness (a perfect make-ahead option!), followed by finishing on the grill, over a campfire, or under the broiler for that irresistible smoky, charred exterior.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Barbecuing & Grilling, Dinner

Cuisine American, Canadian

Servings 4

Equipment

• ▢
  roasting pan or 9×13-inch baking dish
• ▢
  aluminum foil
• ▢
  campfire grill, barbecue, or oven

Ingredients

 

• ▢ 2 large racks of pork back ribs or side ribs (about 4 lbs/1.8kg total weight)
• ▢ ¼ cup (60ml) water

for the Spicy Rib Rub:

• ▢ 2 tablespoons brown sugar
• ▢ 1 tablespoon fine sea salt
• ▢ 2 tablespoons red pepper flakes/chile flakes (reduce to 1 tablespoon for a milder spice level)
• ▢ 1 tablespoon mild smoked paprika
• ▢ 2 teaspoons oregano
• ▢ 2 teaspoons ground allspice
• ▢ 2 teaspoons garlic powder
• ▢ 2 teaspoons onion powder

for the glaze:

• ▢ drippings from ribs or 2 tablespoons oil
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons Canadian rye whisky or apple juice
• ▢ 2 tablespoons maple syrup or honey
• ▢ 2 tablespoons balsamic vinegar

Instructions

 

• Preheat your oven to 325℉ (170℃).
• If desired, remove the membrane from the bony side of each rib rack. To do this, carefully poke a sharp knife under the membrane at the skinny end of the rib rack to loosen it slightly. Use a paper towel to grasp the loosened membrane for a better grip, and pull it back and off the ribs as far as it will go. Once the membrane is removed, cut each full rib rack in half, slicing between two bones, to create four smaller racks that are easier to handle and fit in your roasting pan.
• In a small bowl, stir together all the ingredients for the spice rub until well combined. Generously coat all sides and edges of all four rib racks with this mixture, rubbing it into the meat thoroughly to ensure maximum flavor penetration.
• Arrange the seasoned ribs in a single layer in a roasting dish or baking pan large enough to hold them comfortably. Sprinkle any remaining spice rub over the ribs, then pour the ¼ cup of water into the pan beside the ribs. Cover the pan tightly with aluminum foil to lock in moisture and heat during roasting.
• Bake in the preheated oven for 2 to 2½ hours, or until the ribs are incredibly tender and nearly falling off the bone.
• Once the ribs are cooked, carefully drain any accumulated pan juices from the roasting pan into a small saucepan. If the liquid amounts to less than approximately 2 tablespoons, add enough oil to make up the difference. If there’s no liquid, simply use 2 tablespoons of oil as your base. If you plan to finish the ribs immediately, wipe out the roasting pan and line it with fresh aluminum foil for easier cleanup. Return the tender ribs to this foil-lined pan.
• If you are preparing the ribs for a later date (even up to 3 days in advance), remove them from the pan and refrigerate them in a covered container. Pour the roasting juices into a separate small container and refrigerate; these will be used for the glaze on serving day.
• To create the glaze, add the soy sauce, Canadian whisky (or apple juice), maple syrup (or honey), and balsamic vinegar to the saucepan containing the roasting juices/oil. Bring this mixture to a gentle simmer over medium heat and cook, stirring occasionally, until it thickens into a beautiful, syrupy glaze (this usually takes about 5 to 8 minutes).
• Using a pastry brush, generously brush the prepared glaze over all sides of the tender ribs, ensuring an even coating.
• Now, it’s time for the final touch! Grill the glazed ribs over hot campfire coals for a smoky, rustic char, on a barbecue grill for classic char marks, or in your oven. If using the oven, you have two options: either set the baking dish with the ribs on a rack near the top of the oven and cook them under the broiler until well browned (watch them very carefully to prevent burning!), or roast them in a preheated 450℉ (230℃) oven for 10 to 15 minutes, until the glaze is beautifully caramelized and browned. Continue brushing any remaining glaze over the ribs as they finish cooking.

Notes

Removing the membrane from the ribs before roasting them is entirely optional. Since the meat becomes incredibly tender during the long, slow cook, the membrane often becomes so soft that it’s hardly noticeable. However, if you prefer, you can certainly remove it.

For ultimate convenience, these ribs can be oven-roasted the day before (or even up to 3 days in advance) you plan to serve them. The maple-whisky glaze can also be prepared ahead of time. Simply keep both the roasted ribs and the glaze chilled in the refrigerator. On the day of serving, just apply the glaze and finish the ribs on the grill, over a campfire, or in the oven until they are heated through and beautifully caramelized.

As a general guide for portioning, allow approximately 1 lb (454g) of ribs per person to ensure everyone gets a satisfying serving.

You will need about ½ cup of the dry rub mixture for every 4 lbs of ribs (this translates to roughly 2 tablespoons of rub per pound of meat).

Tried this recipe?Let us know how it was!