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
Tonic

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.

. . . . .

 

Marinade:
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)

Ribs:
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.

. . . . .