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Stemmler's Meat & Cheese
 

 

Serves 4-6 People 10 min prep time plus 2.5 hrs cook time

 

Ingredients

- 2 Litres Local Apple Cider
- 1 Cup Apple Cider Vinegar
- 2 Cups Water or Chicken Stock
- 1 Cup Local Maple Syrup
- 2 Bay Leaves
- 2 Tbsp Salt
- 1 Tbsp of your Favorite Seasonings
- 1 Cinnamon Stick
- 1 Tbsp Black Peppercorns
- 2 Side Stemmler’s Pork Back Ribs
- 1 Cup Rib Cooking Liquid
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Dijon Mustard

 

Instructions:

1. Combine the first 9 recipe items in a large sauce pot and bring to a boil (set aside
1⁄4 cup of maple syrup)

 

2. When it starts boiling, turn off, pour into a deep baking dish then add ribs. Cover
and bake in oven for 1.5 hours at 300F

 

3. Once braised, remove ribs from the liquid, place in another baking dish and pour a
ladleful of the braising liquid over the ribs to keep moist. Set aside.

 

4. Preheat oven to 425F or start your BBQ.

 

5. Strain the liquid for the glaze in a small sauce pot. Bring to a simmer, add the
worcestershire, mustard and the rest of the maple syrup then cook down until it's
reduced by half and thickened (20 minutes). **This will be the Rib Sauce**

 

6. Brush both sides of the ribs with the glaze, place ribs in the baking dish and transfer
to the oven or the bbq.

 

7. Bake in oven for 20 more minutes on each side or 10 minutes each side on the
BBQ. Brush with any extra glaze before serving.

 

8. Serve with your favorite local and seasonal side dishes, such as Asparagus and
Roasted Potatoes. Enjoy!

 

 

 

Serves 4-6 People 15min prep time plus 2.5 hrs cook time

 

Ingredients

- 2 Sides Stemmler’s Pork Back Ribs
- 4L Braising Liquid (as seen in other recipe)
- 3 Cups Rib Sauce
- 1⁄2 Cup Stemmler’s Smoked Cheese Curds
- 1⁄2 Cup Regular Cheese Curds
- 1⁄2 Cup Local Maple Syrup
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp Dijon Mustard
- 6 Local Yellow Fleshed Potatoes

 

Instructions:

1. Combine the 9 braising liquid ingredients (from step 1 in the previous recipe) in
a large pot and make the braising liquid. Then also use step 2 as in the Sticky Rib
Recipe and cook the ribs the same way.

 

2. As the Ribs are braising, slice potatoes into small french fry strips. Hold them in
water so they don't turn colour.

 

3. Once braised, remove ribs from the liquid, place in another baking dish and pour a
ladleful of the braising liquid over the ribs to keep moist. Set aside. Strain the liquid in
a small sauce pot. Bring to a simmer, add the worcestershire, mustard and the rest of
the maple syrup then cook down until it's reduced by half and thickened (20 minutes)
 **This will be the Poutine Gravy**. Cook another 10 minutes until it looks and feels
like a gravy. Shred the Rib Meat into a bowl with your fingers or a knife then add a
ladle of the gravy and keep warm.

 

4. Add 2 litres of cooking oil (sunflower or canola) to a pot and heat up. Strain the cut
potatoes and shake off the excess water. Cook the fries until they become golden
brown then transfer them to some paper towels with a slotted
spoon. Season with salt & pepper.

 

5. Place some golden brown fries on a plate. Combine the amazing regular and smoked

cheese curd together and then add some on the fries. Finally top it with the shredded
rib meat and smother it with gravy. Delicious any time!

 

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