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Thrills For The Grill

Contributed by: News Canada

(NC) - Bored with burgers? Thrill your grill with mouthwatering meat dishes the whole family will love.

Beer n' Smokin' Stampede BBQ Ribs

Thrills For The Grill
Simmering the ribs in beer imparts a real beer flavour to the meat. All the better to accentuate the bourbon, coffee and chipotle flavours of the sauce. For a tangy sidedish, these ribs go great with coleslaw.

Prep time: 5 minutes - Cook time: 80 - 85 minutes.

  • 4 cans President's Choice (PC) De-Alcoholized Beer
  • 1 onion, cut in quarters
  • 2 bay leaves
  • 1 rack pork back ribs, cut in half (about 1-1/4 lb)
  • 1/2 cup New! PC Smokin' Stampede BBQ Sauce

In large saucepan, combine beer, onion and bay leaves. Cover. Bring to a boil. Add ribs to beer; reduce heat to simmer. Cover and cook for 1 hour or until meat is tender.

Preheat barbecue to medium-low heat.

Drain ribs, discarding cooking liquid. Place hot ribs on large plate; immediately coat with some of BBQ sauce. Place ribs on greased grill. Close lid; cook 15 to 20 minutes, turning and brushing with more sauce every 5 minutes.

Transfer ribs to cutting board. Cut between ribs.

Makes 2 Servings

Grilled Montreal Steak and Corn Plate

(NC) - The classic dish of corn on the cob and a great steak has summer written all over it!

Prep time: 10 minutes - Cook time: 20 minutes

  • 1/2 cup salted butter, softened
  • 1 tbsp New! President's Choice (PC) Montreal Steak Spice
  • 4 ears corn
  • 2 tsp New! PC Montreal Steak Spice
  • 4 boneless striploin steaks 8 oz.
  • 1 lime, cut in four wedges

In small bowl and using wooden spoon, beat butter until smooth. Beat in 1 tbsp steak spice. Spoon onto piece of plastic wrap. Roll into a log. Chill until firm.

Preheat barbecue to medium heat.

Discard corn husks. Rinse corn under cold running water. Shake off excess water. Wrap each ear separately in foil. Place on grill. Cook with lid up for 15 to 20 minutes, turning occasionally. Meanwhile, rub 2 tsp steak spice over both sides of steaks. Place steaks on greased grill; cook uncovered for 4 to 5 minutes per side for medium, or to desired doneness.

Place a steak on each of four dinner plates. Cut log of butter in half. Re-wrap half to use another day; cut remainder crosswise into eight medallions. Carefully unwrap corn; place one ear of corn on each plate. Top corn and steak each with a compound butter medallion. Serve wedge of lime with corn.

For even more tips and recipes, visit

Makes 4 Servings



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