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Featured Recipe:
Slow-Grilled BBQ Pork Ribs


4 lbs pork back or side ribs

1/4 c packed brown sugar

2 tbsp sweet paprika

2 tsp chili powder

1 tsp pepper

1 large clove garlic, minced

1/2 tsp cayenne pepper

1/4 tsp salt


1/2 cup ketchup

3 tbsp packed brown sugar

1 tbsp sweet paprika

1 tbsp chili powder

1 tbsp Worcestershire sauce

2 cloves garlic, minced

Dash hot pepper sauce


Remove membrane from underside of ribs if attached. Combine brown sugar, paprika, chili powder, pepper, garlic, cayenne pepper and salt. Rub all over ribs. Cover and marinate, refrigerate for 8 - 24 hours


In saucepan over medium heat, combine ketchup, borwn sugar, paprika, chili powder, Worcesterhsire sauce, garlic and hot pepper sauce; bring to boil. Reduce heat to medium-low; simmer until reduced to 1/2 cup, about 15 minutes.

Set foil drip pan under 1 rack of 2 burner BBQ or under centre rack of 3 burner BBQ. Heat remaining burners to medium heat.  

Grill ribs, covered and meaty side down, on greased grill over unlit burner, turning once, until meat is tender and pulls away from ends of bones; about 1 hour.

Brush both sides with about half the sauce. Increase heat to medium-high. Close lid and cook, turning once, until glazed, about 10 minutes. Serve with remaining rib sauce

Makes 6 - 8 servings

From: Canadian Living/The Barbeque Collection



Tangy Coleslaw - Canadian Living/Barbeque Collection


8 cups shredded cabbage                                                                                                                              

1 1/4 tsp salt                                     

1 sweet red pepper - thinly sliced

Half red onion - thinly sliced

1 tbsp chopped fresh dill (1 tsp dried)

1/4 cup red wine vinegar

1 tbsp granulated sugar

1 tbsp vegetable oil

1 tsp dry mustard

1/4 tsp celery seeds

1/4 tsp pepper



Toss cabbage with 1 tsp of the salt.  In seperate bowl, toss red pepper with remaining salt. Let both stand until cabbage is soft, 1 - 2 hours. Drain cabbage; squeeze out excess moisture. Toss together drained cabbage, undrained red pepper, onion and dill.

Whisk together vinegar, sugar, oil, mustard, celery seeds and pepper; toss with cabbage mixure until coated.  Let stand for 20 minutes or, covered and refrigerated, up to 4 days.


Makes 8 servings 

Red pepper coleslaw.jpg-image
Slow Roasted Pork with Wine,Onion, and Carrots

This is a fabulous recipe with great leftovers. 
Serves 4-6

- Kosher Salt and Pepper
- 1 61/2 to 7 lb boneless pork shoulder
- 1 lge yellow onion cut in 1/2 rings
- 3 med carrots cust in 1/2 x 2" strips
- 10 cloves of garlic peeled
- 1 c. of white wine

Combine 2 tbs of salt and 2 tsp of pepper and rub all over pork put pork in roasting pan fat side up cover and refrigerate over night up to 3 days.

Remove pork from fridge at least 11/2 hrs before cooking. Position rack in the middle of the oven and preheat to 300 degrees

Put roast in and cook for 41/2 hrs.

Add onions, carrots, garlic wine and 1 c of water in pan and roast another hour stirring occasionally.

Remove roast from oven raise temp to 375 meanwhile using tongs rip roast in rustic chunky pieces and put back in oven till tops browned approx. 15 mins.

Remove pork and vegetables and let rest for 15-20 mins and serve with mashed potatoes.

This is a great recipe that has been made numerous times and for leftovers just shred the pork and put in a saucepan with your favorite BBQ. sauce serve on a bun for great pulled pork sandies.