Chef Michael Hunter is renowned for his food knowledge and ability to let the goodness of local, natural ingredients shine in his recipes. No surprise—this is the best cornbread we’ve ever tasted, and the ribs are divine. Taking our lead from Chef Michael, we encourage more adventurous foodies to substitute regular pork back ribs for Ontario-raised wild boar!
“Cornbread is one of my favourite BBQ side dishes and that’s probably because it’s really more like a cake than bread. It’s sweet from the corn, rich from the butter with a hint of tanginess from the buttermilk. It’s perfect for any bbq or summer cookout.”- Michael Hunter
Smoked Cheddar & Buttermilk Cornbread
In a medium bowl, mix dry ingredients until evenly combined.
Cream soft, room temperature butter and sugar by hand, mashing butter into sugar with a whisk until fully combined and light and fluffy. Add one egg at a time and whisking each time until combined.
Fold or whisk in dry ingredients until combined - don’t over mix.
Bake in a cast iron pan or bread pan at 375°F (190°C) until set. You can use a BBQ with a closing lid OR a cast iron pan with a cast iron lid set over a small amount of coals beside your cooking fire, placing extra coals on top of the lid to even out the heat.
Sticky Maple Chili and Birch Syrup Back Ribs
Peel the membrane on the back of the ribs off with your hands and discard.
Rub the ribs with all of the spices, salt and pepper, brown sugar, brush with the maple and birch syrup. Marinate overnight, (or for at least 3 hours if you are pressed for time) saving any remaining liquid from the marinade in the pan for brush while cooking.
Cook by roasting over low heat over coals or in a smoker for 1.5 – 2 hours until the ribs can be pulled apart. If the ribs are still tough after 2 hours, wrap with tin foil and cook for an additional 30 minutes to gently steam inside the wrap.
Brush the ribs hourly with the soft butter and any leftover syrup and liquid from marinating overnight.