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  • Apple Pork Loin
    • 3½ lbs pork loin
    • 1 cup apple cider
    • 3 tbsp brown sugar
    • 2 tbsp Dijon mustard
    • 1 ½ bottle Rickard’s Dark
    • 1 tsp black pepper, freshly ground
    • 1 tsp salt
    • 2 tbsp olive oil
    Serves Six ● 5 minutes prep ● 90 minutes cook time
    In a small mixing bowl combine all the ingredients except the olive oil. Slowly whisk in the olive oil. Place the pork loin in a heavy re-sealable plastic bag, and pour the marinade over top, leaving approx. 1 cup of marinade for basting later in the cooking of the loin. This cup of marinade can be heated on the side burner and reduced to half for a delicious finishing flavour when applied on the loin. Yum Yum!!Place the bag in a flat dish. Marinate for six to 24 hours turning occasionally. Once ready for grilling, place a drip pan beneath grids, remove the loin from the re-sealable bag of marinade and pour the leftover liquid into the pan with a cup or two of water. Preheat barbecue on high. Reduce heat to low, brush grids with olive oil, and place roast on the grids. Cook for 1½ hours, turning occasionally and basting with the heated and reduced marinade that you put aside earlier. Enjoy!
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    Apple Pork Loin

    INGREDIENTS
    3½ lbs pork loin
    1 cup apple cider
    3 tbsp brown sugar
    2 tbsp Dijon mustard
    1 ½ bottle Rickard’s Dark
    1 tsp black pepper, freshly ground
    1 tsp salt
    2 tbsp olive oil

    In a small mixing bowl combine all the ingredients except the olive oil. Slowly whisk in the olive oil. Place the pork loin in a heavy re-sealable plastic bag, and pour the marinade over top, leaving approx. 1 cup of marinade for basting later in the cooking of the loin. This cup of marinade can be heated on the side burner and reduced to half for a delicious finishing flavour when applied on the loin. Yum Yum!! Place the bag in a flat dish. Marinate for six to 24 hours turning occasionally.

    Once ready for grilling, place a drip pan beneath grids, remove the loin from the re-sealable bag of marinade and pour the leftover liquid into the pan with a cup or two of water. Preheat barbecue on high. Reduce heat to low, brush grids with olive oil, and place roast on the grids. Cook for 1½ hours, turning occasionally and basting with the heated and reduced marinade that you put aside earlier. Enjoy!
    INGREDIENTS
    THE MOVES
  • Lamb Lollipops
    • 2 racks of lamb, trimmed clean to the bone and each cut into 7-8 chops
    • 3 tbsp aged balsamic
    • 2 tbsp Dijon mustard
    • 3 tbsp maple syrup
    • 1 bottle Rickard’s Dark
    • 3 tbsp extra virgin olive oil
    • 1 tbsp garlic powder
    • Salt and pepper
    Serves Fourteen - Sixteen ● 3 minutes prep ● 30 minutes cook time
    Pre-heat grill to high. Combine and mix salt, pepper and garlic powder in a small bowl, then take seasoning and rub each lamb lollipop. Sear the lamb on high heat - both sides, cooking for about 2 minutes per side, remove and tent keeping lollipops warm. In a small saucepot add the Dijon, maple syrup, balsamic vinegar and ½ cup of Rickard’s Dark (do what you will with the rest) and cook on high temperature till bubbles form – reduce heat to medium and cook down until the liquid forms a light glaze. Brush lamb with glaze and serve.
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    Lamb Lollipops

    INGREDIENTS
    2 racks of lamb, trimmed clean to the bone and each cut into 7-8 chops
    3 tbsp aged balsamic
    2 tbsp Dijon mustard
    3 tbsp maple syrup
    1 bottle Rickard’s Dark
    3 tbsp extra virgin olive oil
    1 tbsp garlic powder
    Salt and pepper

    THE MOVES
    Pre-heat grill to high. Combine and mix salt, pepper and garlic powder in a small bowl, then take seasoning and rub each lamb lollipop. Sear the lamb on high heat - both sides, cooking for about 2 minutes per side, remove and tent keeping lollipops warm. In a small saucepot add the Dijon, maple syrup, balsamic vinegar and ½ cup of Rickard’s Dark (do what you will with the rest) and cook on high temperature till bubbles form – reduce heat to medium and cook down until the liquid forms a light glaze. Brush lamb with glaze and serve.
    INGREDIENTS
    THE MOVES
  • Maple Pork Ribs
    • 2-3 lbs pork side ribs
    • 1 cup pure maple syrup
    • 1 cup BBQ sauce
    • 1 tbsp toasted sesame seeds
    • 2 bottle Rickard’s Dark
    • Salt & pepper
    • 1 tsp garlic powder
    • 4 wood planks
    Serves Four ● 5 minutes prep ● 2 hours cook time
    Soak planks in a deep baking sheet filled with water and/or Rickard’s Dark for at least 1 hour. This can be done during first stage of cooking the ribs. Light one side of your barbecue, and preheat until temperature gauge shows - 350ºF (175ºC). Sprinkle ribs liberally with salt and pepper and place ribs meat side up in a roasting pan. Cover pan tightly with foil and place on the unlit side of your barbecue. Bake for 1 1/4 hours. In a saucepan over medium heat on the stove or on the side-burner of the barbecue, combine BBQ sauce, maple syrup, sesame seeds, garlic powder and one bottle Rickard’s Dark. Bring to a boil then simmer for 15 minutes, stirring occasionally. Remove ribs from roasting pan, and baste completely the meat side and bone side with still warm sauce. Retain 1/2 of sauce for additional basting. Place ribs on soaked planks, bone side down. Put the planks with the ribs on them on one side of the barbecue with low heat setting directly underneath them. Turn the other side of the barbecue to med-high and close lid. Keep temperature around 350ºF. Planks should begin to smoke within a few minutes, and produce a fragrant smoke in your barbecue. Adjust the amount of smoke you would like to add by increasing/decreasing direct heat underneath the planks, and opening/closing the lid. Do not allow planks to catch fire. Allow ribs to cook on the planks for 25 minutes. Use remaining sauce to baste ribs several times throughout cooking. Remove planks with ribs from the grill and place the planks directly on a plate or tray for serving. Serve with apple sauce.
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    Maple Pork Ribs

    INGREDIENTS
    2-3 lbs pork side ribs
    1 cup pure maple syrup
    1 cup BBQ sauce
    1 tbsp toasted sesame seeds
    2 bottle Rickard’s Dark
    Salt & pepper
    1 tsp garlic powder
    4 wood planks

    THE MOVES
    Soak planks in a deep baking sheet filled with water and/or Rickard’s Dark for at least 1 hour. This can be done during first stage of cooking the ribs.

    Light one side of your barbecue, and preheat until temperature gauge shows - 350ºF (175ºC). Sprinkle ribs liberally with salt and pepper and place ribs meat side up in a roasting pan. Cover pan tightly with foil and place on the unlit side of your barbecue. Bake for 1 1/4 hours.

    In a saucepan over medium heat on the stove or on the side-burner of the barbecue, combine BBQ sauce, maple syrup, sesame seeds, garlic powder and one bottle Rickard’s Dark. Bring to a boil then simmer for 15 minutes, stirring occasionally.

    Remove ribs from roasting pan, and baste completely the meat side and bone side with still warm sauce. Retain 1/2 of sauce for additional basting. Place ribs on soaked planks, bone side down. Put the planks with the ribs on them on one side of the barbecue with low heat setting directly underneath them. Turn the other side of the barbecue to med-high and close lid. Keep temperature around 350ºF. Planks should begin to smoke within a few minutes, and produce a fragrant smoke in your barbecue. Adjust the amount of smoke you would like to add by increasing/decreasing direct heat underneath the planks, and opening/closing the lid. Do not allow planks to catch fire. Allow ribs to cook on the planks for 25 minutes. Use remaining sauce to baste ribs several times throughout cooking. Remove planks with ribs from the grill and place the planks directly on a plate or tray for serving. Serve with apple sauce.
    INGREDIENTS
    THE MOVES
  • Stuffed Portobellos
    • 6 large portobello mushrooms, stems removed
    • 1 lb Italian sausage, casings removed
    • ½ cup prepared marinara sauce
    • ½ cup mozzarella cheese, grated
    • 1 bottle of Rickard’s Dark
    • Olive oil
    • Salt and pepper
    Serves Six ● 5 minutes prep ● 5 minutes cook time
    Cover the mushrooms in Rickard’s Dark to marinate a minimum of eight hours, or as long as 24. Preheat barbecue to medium. Crumble the sausage in a small skillet and cook over medium heat until it is lightly browned. Drain off any excess fat. Wipe the outside of the mushrooms with a damp cloth to remove excess marinade. Brush the mushrooms generously on both sides with olive oil and sprinkle with salt and pepper. Place the mushrooms, gill side down on the cooking grids. Grill for 2-3 minutes until some of the juices are released. Turn and sprinkle with sausage, marinara sauce and mozzarella cheese evenly between the 6 portobellos. Continue grilling for 2-3 minutes until the cheese is melted and the mushroom is tender.
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    Recipe Name Stuffed Portobellos
    Prep Time 5 minutes
    Cook Time 5 minutes
    Servings 6

    INGREDIENTS
    1. 6 large portobello mushrooms, stems removed
    2. 1 lb Italian sausage, casings removed
    3. ½ cup prepared marinara sauce
    4. ½ cup mozzarella cheese, grated
    5. 1 bottle of Rickard’s Dark

    PANTRY BASICS
    Olive oil
    Salt and pepper

    Instructional

    Cover the mushrooms in Rickard’s Dark to marinate a minimum of eight hours, or as long as 24.

    Preheat barbecue to medium. Crumble the sausage in a small skillet and cook over medium heat until it is lightly browned. Drain off any excess fat. Wipe the outside of the mushrooms with a damp cloth to remove excess marinade. Brush the mushrooms generously on both sides with olive oil and sprinkle with salt and pepper. Place the mushrooms, gill side down on the cooking grids. Grill for 2-3 minutes until some of the juices are released. Turn and sprinkle with sausage, marinara sauce and mozzarella cheese evenly between the 6 portobellos. Continue grilling for 2-3 minutes until the cheese is melted and the mushroom is tender.

    INGREDIENTS
    THE MOVES
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