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Four Course Rib Dinner for Canada Day

Canada Day is the anniversary of an important milestone on the way to the country’s full independence: the joining on July 1, 1867, of the colonies of Canada, Nova Scotia, and New Brunswick into a wider British federation of four provinces. The nation became completely independent with the passing of the Constitution Act of 1982.

Food-wise, Canada is home to some of the best berry-growing conditions on earth. Every year, the California strawberry industry produces over 2 billion pounds of berries per year. Canada is also well-known for its maples, with more than 10,000 maple farms in Canada, producing close to 10 million gallons of syrup per year. In addition, Canada is one of the largest exporters of red meat and livestock in the world, exporting around 45 per cent of Canadian beef and cattle production each year.

What better way to celebrate Canada Day then a classic feast of juicy meat slow roasted to perfection, crisp salad on the side and quintessential Canadian butter tart for dessert! I love the simple stuff with the freshest flavors, but that doesn’t have to be boring. Accompany your Canada Day feast with a glass (or two!) of chilled “O Canada” sangria! Cheers, and Happy Canada Day! 

Mixed Green Strawberry and Feta Salad

  • 8 ounces fresh strawberries
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil 
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Mixed greens
  • 1/3 cup crumbled feta cheese

Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth. Toss over mixed greens and sprinkle with feta. 

Bourbon Maple Ribs


  • 3 pound rack beef or pork spare ribs, rinsed and patted dry
  • 1 Tablespoon Kosher Salt or Sea Salt (15g)
  • fresh cracked Black Pepper to taste


  • 1/2 cup Apple Juice 
  • 1/2 cup Maple Syrup 
  • 1/4 cup Maple Crown Royal Whiskey or Bourbon
  • 1/4 cup Tomato Paste 
  • 1 Tablespoon Apple Cider Vinegar 
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons Brown Sugar 
  • 1 teaspoon cumin
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon Kosher Salt 
  1. Preheat the oven to 225 degrees.
  2. Season your ribs with salt and pepper to taste.
  3. Place ribs, meat side down, in baking dishes.
  4. Cover the baking dishes with aluminum foil and place in the oven.
  5. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
  6. Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
  7. Put a layer of glaze sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
  8. Remove from oven, brush again with the glaze, and serve them up.

Canadian Butter Tart (aka pie!)

  • Refrigerated or frozen pie pastry, thawed but cold
  • 1 cup butter, melted
  • 3 tablespoons white vinegar
  • 4 eggs, lightly beaten
  • 4 cups brown sugar
  • 2 teaspoons vanilla
  • 1⁄4 cup currants
  1. Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell.
  2. Let butter cool to room temp, then add the remaining ingredients. Stir until smooth.
  3. Spoon into unbaked tart shells, filling about 2/3 full.
  4. Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over.

Here’s some history on butter tarts; this may be the most delicious anatomy and history lesson you’ll ever read. 

O Canada Sangria 

  • 750mL Bottle of Canadian Sauvignon Blanc
  • 200mL Bottle of Canadian Whisky (like Maple Crown Royal)
  • 1 cup Lemonade
  • 2 Tablespoon Canadian Maple Syrup
  • 1 cup Fresh Canadian Blueberries
  • 1 small Canadian Apple (sliced thinly, skin on)
  • ½ Canadian Pear (sliced thinly, skin on)
  • ½ can Frozen Lemonade (optional)

Mix all ingredients in a pitcher, at least 30 minutes before serving to allow the flavors to meld. Serve cold. Cheers! Happy Canada Day! 


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