Grilling/Barbecue
More Maple Recipes


Barbecued Pork Ribs

  • 1 slab pork ribs (about 4 lbs.)
  • 1 tsp fresh cracked pepper
  • 1/2 tsp salt
  • 2/3 cup Brown Family Farm pure maple syrup
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. soy sauce

Rub ribs with pepper and salt. Place in a shallow pan. Mix together Brown Family Farm pure maple syrup, vinegar and soy sauce. Pour over ribs. Cover and chill overnight, turning occasionally.

Remove ribs from pan and cook over moderately hot coals. Use marinade to baste ribs every 10 minutes. Cook for 45 minutes cooking on both sides

Spicy Sweet Sausage and Peppers   Back to top

  • 1 tbsp. olive oil
  • 1 large green pepper, chopped in 1/2 inch pieces
  • 1 large red pepper
  • 1 small yellow onion chopped in 1/4 inch pieces
  • 3 tbsp. balsamic vinegar

Prepare grill. Mix first seven ingredients together in large bowl to coat peppers and onions well. Grill mixture on an oiled rack above coals under just tender.

Meanwhile, prick sausages with a fork and grill on medium to low until just cooked through.

Spread butter on inside of buns and toast on grill until golden. Insert one sausage in each roll and cover with pepper onion mixture. Serves four.

Chili Lime Swordfish  Back to top

  • 2 tbsp. canola oil
  • 1 clove garlic, smashed, peeled, and minced
  • 1 tsp. cumin
  • 1/2 tsp. dried crushed red pepper
  • Pinch of cayenne pepper
  • 1-1/2 tbsp. Brown family Farm pure maple syrup
  • 4 tbsp. fresh lime juice
  • Salt to taste
  • 2 1 lb swordfish steaks

Prepare grill. Mix oil, garlic, spices, syrup and lime juice in bowl. Add salt to taste. Put fish in shallow baking dish and pour marinade over. Cover with plastic and refrigerate for up to two hours, turning once. Remove fish from marinade and discard marinade. Grill fish on an oiled rack above coals for about three minutes on each side. Serves four.

Asian Flank Steak   Back to top

  • 1 cup prepared teriyaki marinade
  • 1/2 cup chopped onion
  • 1/3 cup Brown Family Farm pure maple syrup
  • 1/3 cup fresh orange juice
  • 1 tbsp. sesame oil
  • 1 large clove garlic, smashed, peeled and minced
  • Pepper to taste
  • 2 lb beef flank or skirt steak
  • Fresh rosemary sprigs

Prepare grill. Mix marinade, onion, syrup, orange juice, oil, garlic, and pepper in large bowl.

Lightly score flank steak with knife. Place steak in shallow baking dish and pour over marinade, reserving 1/2 cup. Cover with plastic wrap and refrigerate for at least one hour, turning once.

Remove steak from marinade and discard marinade. Grill steak over medium coals, for about 15 minutes, turning once. Baste occasionally with reserved marinade.

Place remaining basting marinade in small saucepan and reduce. Serve steak with sauce and fresh rosemary sprigs. Serves four to six.

Maple Chipotle Barbecue Sauce  Back to top

  • 3 large chipotle in adobo sauce
  • 1/4 cup tomato ketchup
  • 1/4 cup Brown Family Farm pure maple syrup
  • 1 cup chicken broth
  • 1/8 tsp. ground allspice
  • 1 tbsp. onion, minced
  • 2 large cloves garlic, smashed, peeled and minced
  • Salt and pepper to taste
  • 1 tbsp. freshly squeezed lemon juice

In a blender combine first 5 ingredients. Heat oil until hot but not smoking in medium saucepan, over moderately high heat; add onion and garlic and cook 5 minutes until golden. Add chipotle puree, season with salt and pepper and cook over low heat until thickened, 15 minutes. Stir in lemon juice and allow to cool. Makes about 1 cup.

Ginger Garlic Shrimp Skewers  Back to top

  • 2 cloves garlic, smashed, peeled and minced
  • 2 tsp. fresh ginger, peeled and minced
  • 2 tbsp. olive oil
  • 1 tbsp. Brown Family Farm pure maple syrup
  • 2 tbsp. freshly squeezed lemon juice
  • 3 tbsp. finely chopped fresh cilantro
  • 16 large shrimp, heads removed, deveined and peeled but with tails on

Combine first six ingredients in a bowl. Add shrimp, and cover with plastic wrap. Refrigerate for one hour.

Skewer shrimp and grill over medium-high heat until just cooked through. Serves four as an appetizer.