Here’s something to chew on: it was only within the last 100 years or so that barbecue ribs as we know them gained popularity. Before that – and before refrigeration – pork was primarily packaged in wood barrels, and butchers couldn’t fit the spare ribs. This meant in places where hogs were being packed and processed, ribs were priced incredibly cheap, or completely free of charge. Around the world, the ribs of various animals are also consumed alongside those of pork, and

“Alberta has access to excellent quality pork and beef, so start with the best ribs you can source. It makes all the difference," says Chef Lancelot Monteiro of the Prow at Buffalo Mountain Lodge. Ready to get a little wild? Try this recipe for BBQ Wild Boar Ribs. “I wanted something that blends the rich flavour of Alberta boar with some of the classic smoky-sweet profiles I love from Southern-style barbecue,” he explains. “This is simple enough for a home cook but delivers

“The Maui Ribs I’m sharing here is a dish that is near and dear to my heart,” says Chef Joel Harris at Calgary's Aloha Modern Kitchen. “Cooking these ribs over an open fire after a long day at the beach, Ohana surrounding the table – the smell takes me back to Hawaii and the time in my life that shaped me into the chef I am today.”

Summers are for memories and cold treats, so this summer give shaved ice desserts a try! Imagine a mound of a fluffy, lightly sweetened,...

Our ancestors first cooked meat over an open flame about 700,000 years ago. No one really knows how exactly this came about, but one...

This recipe first appeared in our July / August 2019 issue of Culinaire courtesy Renée Kohlman. It’s summertime, and the entertaining is...

This recipe first appeared in the July / August 2015 issue of Culinaire courtesy Renée Kohlman Ah, summer. There’s nothing like it!...