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Cottage Country Cooking: Chef Rory Golden’s Muskoka Maple Barbecue Sauce

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef Rory Golden

This week, chef Rory Golden of Deerhurst Resort offers a maple syrup–flavoured barbecue sauce that’s especially good on grilled chicken, pork chops, ribs, and even as a burger topping.

3 tbsp. vegetable oil
1/2 cup finely diced white or yellow onion
2 cloves of garlic, minced
1/4 cup cider or white wine vinegar
Juice of 1 lemon
Zest from ½ of same lemon
1 tsp. Dijon mustard
2 tbsp. Worcestershire sauce
1/4 cup pure maple syrup
1 cup tomato ketchup
1/4 tsp. Tabasco or other Louisiana-style hot sauce

Heat oil in a medium saucepan. Add the onion and garlic and sauté, stirring occasionally, until softened (but not browned).

Add the vinegar and lemon juice. Simmer for three to four minutes until reduced.

Add lemon zest, mustard, Worcestershire sauce and maple syrup, and return to simmer for another three to four minutes.

Stir in ketchup and simmer the mixture, stirring often, for another five to seven minutes.

Remove from heat and store in a sealed container in the refrigerator for up to one week.

Chef’s Kitchen Tips
The sauce recipe can be doubled—it makes a good hostess gift. If you have kids and/or prefer a smoother, milder sauce, omit the Tabasco and blend the sauce in a blender (or with an immersion stick) after cooking and allowing to cool slightly.

When summer ends you can also use this versatile sauce as the final step in chef Golden’s Easy Oven Ribs!

3 lbs. prepped pork back or side ribs
1 tbsp. paprika
1 tbsp. granulated sugar
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. cayenne pepper
1/2 tsp. granulated garlic
Deerhurst maple barbecue sauce

Preheat your over to 400 degrees Fahrenheit.

Stir together paprika, sugar, salt, cumin, coriander, cayenne pepper and garlic in a small bowl. Then rub the spice blend over your ribs.

Place on the rack of a roasting pan and roast for about 45 minutes turning ribs once.

(If you haven’t already made a batch of maple barbecue sauce, this would be an ideal time to do so.)

After 45 minutes, remove your roasting pan from the oven and pour off any fat. Brush the barbecue sauce generously over your ribs.

Increase the oven temperature to 425 degrees Fahrenheit. Continue roasting and basting the ribs with sauce until they’re sticky and slightly browned, about 10 more minutes.

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