Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video




3 Parts Bourbon
1 Part Lemon Juice
1 Part Three Peaks Maple Syrup
Dash of Bitters

1. Combine in shaker with ice and shake vigorously for 15-20 seconds
2. Serve in a chilled martini glass with a lemon twist

. . . . .


3 Parts Gin
1 Part Key Lime Juice
1 Part Three Peaks Maple Syrup
1 Kaffir Lime Leaf

1. Muddle lime leaf in shaker
2. Add remaining ingredients and shake vigorously for 15-20 seconds
3. Pour over ice. Top with tonic, serve with a lime wedge.

. . . . .


1 c. Fish Sauce
½ c. Three Peaks Maple Syrup
2 Stalks Crushed Lemongrass, tender parts only
4 Cloves Garlic, crushed
1 c. ginger, peeled and crushed
1 Thai Chili, to taste
2 Bottles Beer (Pilsner or Lager)

1 Full Rack Pork Spare Ribs
Salt/Pepper to taste

1. Combine marinade ingredients and pour over ribs in non-reactive container or in a zip-lock bag. Let marinade for at least one hour
2. Meanwhile, preheat oven to 275F/135C
3. Remove ribs from marinade (reserve liquid) and place on baking sheet lined with
foil. Tightly cover ribs with another sheet of foil and bake for 2.5-3 hours.
4. Remove ribs from the pan and let chill in refrigerator for about 30 minutes.
5. Meanwhile, put all marinade left into a pt and simmer to reduce by ½. Remove from heat and with a blender or immersion blender, blend mixture until smooth. For less heat, remove chilies before blending. If mixture does not coat the back of a spoon then return to heat and reduce liquid until a spoon dipped in to the
mixture comes out coated.
6. Prepare your charcoal grill for finishing the ribs. The ribs will be fully cooked at this point so a very hot grill will add the desired char without drying out the meat.
7. Remove ribs from chiller and cut into 3-4 rib portions for serving. In a large bowl,
toss ribs with sauce until thoroughly coated.
8. Place the ribs on a well oiled and very hot grill meat side down. Once desired char is achieved, flip the ribs, brush with another coating of the reduced sauce, and cover for 1-2 minutes to create the caramelized glaze.
9. Serve Immediately.

. . . . .