Braised Manitoba elk ribs in a maple whisky barbecue glaze

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This article was published 11/09/2002 (8442 days ago), so information in it may no longer be current.

1 medium onion, minced

2 tablespoons (25 mL) garlic, minced

3 tablespoons (45 mL) butter

2 cups (500 mL) ketchup

4 tablespoons (60 mL) brown sugar

2 cups (500 mL) tomato sauce

1 cup (250 mL) apple cider vinegar

1 pinch allspice

1 teaspoon (5 mL) chili powder

1 pinch cayenne

1 teaspoon (5 mL) oregano

1 1/2 teaspoons (7 mL) kosher salt

2 teaspoons (10 mL) fresh cracked black pepper

4 shakes Worcestershire sauce

2 teaspoons (10 mL) garlic powder

1 fluid oz. (30 mL) maple syrup liqueur

Ribs:

2 cups (500 mL) Fort Garry Ale (dark)

2 racks or 20 oz. (600 g) farm-raised elk back ribs (connective tissue peeled from the back and discarded)

Sauce:

In a heavy pot, saut the onions and garlic in 1.5 tablespoons (22 mL) of butter until slightly caramelized. Add remaining ingredients, holding back the maple liqueur and 1.5 tablespoons (22 mL) butter. Simmer sauce on low heat for 25 minutes. Remove from heat, whisk in butter and liqueur. Allow to cool.

Ribs:

Place the ribs in a medium baking dish with 2 cups (500 mL) of the barbecue sauce, 2 cups (500 mL) of Dark Ale, plus additional water to cover the ribs. Bake at 350F (180C) oven for 45 minutes. Remove from liquid and brush with barbecue sauce either in an oven or on a barbecue (recommended). Broil just to caramelize the sauce onto the ribs. Brush again before serving.

Serve with choice of freshest-available Manitoba vegetables and starch of your choice.

Yield: 2 servings.

Source: Chef Ray Miller of Just Off Broadway.

Taste-tester notes: This zingy rib sauce is delicious, but elk ribs are near impossible to find! Instead, Chef Ray Miller suggests beef ribs or venison ribs. In place of maple syrup liqueur, I used 2 tablespoons (25 mL) pure maple syrup and 1 tablespoon (15 mL) whisky. I found the sauce a little runny and suggest omitting or reducing the 2 cups (500 mL) of water.

Curried red lentils

1 small onion, diced

1 tablespoon (15 mL) canola oil

1 cup (250 mL) red lentils

1 white potato, peeled and diced

1 clove garlic, minced

1 teaspoon (5 mL) curry powder

1/2 teaspoon (2 mL) cumin

1/2 teaspoon (2 mL) cinnamon

1/2 teaspoon (2 mL) turmeric

1 teaspoon (5 mL) paprika

Pinch of cayenne (more if you like the heat)

1 tablespoon (15 mL) tomato paste

3 cups (750 mL) water or stock

Salt and pepper to taste

Saut the onions until golden.

Add garlic, potato and spices. Saut for one minute.

Add tomato paste and water or stock. Bring to a boil and simmer, covered, until potato is soft and lentils are mushy.

Puree lentils until smooth. Check and adjust seasoning. Serve hot.

Source: Chef Alexander Svenne (from his lentil trio with wheatberry pilaf recipe) of Pineridge Hollow.

Taste-tester notes: This easy, flavourful curry is excellent over basmati rice and since you can make it mild if desired (just a pinch of cayenne), it is suitable for most palates. Simmer lentils for about 15 to 20 minutes.