Beer Can Chicken and Back Ribs

Makes 4 servings

– 16-oz (500-mL) can dark or amber beer
– 6 sprigs fresh thyme
– 3 sprigs fresh rosemary
– 1 tsp (5 mL) paprika
– 1 tsp (5 mL) salt
– 1 tsp (5 mL) freshly ground black pepper
– 3 1/2-5 lb (1.75-2.2 kg) chicken
– 2 Tbsp (25 mL) extra virgin olive oil
– 1 cup (250 mL) Canadian Club Barbecue Sauce (Chicken & Ribs or Honey Smoke)

Method:
Preheat grill to high heat.

Take two sprigs each of thyme and rosemary and stick them into the beer can. Remove leaves from remaining thyme and rosemary, chop finely and combine with paprika, salt and pepper. Coat chicken in oil and sprinkle with herb mixture. Insert beer can into the chicken’s posterior.

Use indirect heat by turning off one side of your grill. Stand chicken on roasting pan on unlit side of grill, close lid and cook for 35 to 45 minutes or until juices run clear and internal temperature reaches 170 F (75 C). Remove from grill and let rest five minutes before removing beer can and carving.

Serve with Canadian Club Barbecue Sauce on the side for dipping.

Rye ‘n’ Cola Back Ribs

Makes 4 servings

– 2 racks pork back ribs
– 1 tsp (5 mL) salt
– 1/2 tsp (2 mL) freshly ground black pepper
– 1 onion, peeled and quartered
– 6 cloves garlic, crushed
– 8 cups (2 L) cola
– 3/4 cup (175 mL) Canadian Club Barbecue Sauce (Chicken & Ribs or Hickory Bold)

Method:
Preheat oven to 200f (95c).

For the ribs, trim any visible fat and remove membrane from underside if attached. Season both sides with salt and pepper and place meat-side down in large baking dish. Arrange onion and garlic evenly around ribs. Pour enough cola to cover ribs completely. Cover with aluminum foil and bake for 3 hours. Remove from oven and allow ribs to come to room temperature in cooking liquid, about 1 1?2 hours.

Preheat grill to low.

Place ribs meat-side down on grill and close lid. Cook, turning occasionally, until meat is browned and caramelized, about 30 to 45 minutes, or until tender and bones are exposed at ends. With 10 minutes remaining, brush ribs with Canadian Club Barbecue Sauce. Cut into 3-rib pieces and serve.