Baby Back Ribs



Baby Back Ribs
Total Time: 3.5 hours
Prep Time: 30 min
Cooking Time: 2.5 hours
Assembly time: 15 min
Total Servings: 4-6
Difficulty: Moderate

Fall off the bone… that’s what it’s all about when it comes to a rack of ribs. When you slow roast the ribs first, the meat will be tender and stay juicy. Once roasted, they are packed and stored in bbq sauce. Then they just sit, absorbing the flavours from the sauce, ready for you to finish whenever you want. When the time is right, ribs can be thrown on a grill or heated up in the oven in less than 15 minutes. With items like these, prepped and ready to go, you can stay and do a little extra grooming at the barn.

I’ve included my recipe for Chipotle BBQ Sauce. I like to make my own sauce at home so that I can control the ingredients that go in it. The sauce will keep for a month in the fridge or for a year in the freezer. Feel free to substitute your favourite store-bought sauce in this recipe. What is important here is the three-step technique; slow cook the ribs in diluted sauce, package and freeze, heat and serve.

Baby back ribs are delicious and tender but can be pricey. A less expensive option are side ribs, commonly known as St. Louis ribs or spare ribs. St. Louis ribs tend to be meatier than Baby Backs so you may have to cook them a little longer. This cooking technique will also work with beef ribs. You can ask for short ribs to save space while cooking or opt for the full size beef rib that looks impressive on the cookout table.

Pork Baby Back Ribs        4 racks
BBQ Sauce                          1 recipe

Chipotle BBQ Sauce
Olive oil    3 Tbsp
Onion – finely-diced    2 medium
Garlic – chopped    1 bulb
Molasses    1/2 cup
Brown sugar    1 cup
Tomato paste    1 cup
Dry mustard    1 Tbsp
Chipotle in adobo    4 tbsp
Cider vinegar    1/2 cup
Chili powder    ¼ cup
Black pepper    1 tsp
Sea salt    1 tsp
Water    2 cups


1. Method – BBQ Sauce
In a heavy-bottomed pot on medium heat, sauté onions until they start to caramelize.
Add garlic and cook for two minutes until it starts to soften.
Turn off the heat and add all the rest of the ingredients.
Stir well to combine and turn the heat back to medium.
Bring the sauce to a simmer stirring often to prevent sticking to the bottom of the pot.
Simmer for 20 minutes.


Pass through a strainer, using the back of a spoon or ladle to push out all the liquid and set aside to cool.
Once completely cooled, divide into three equal portions.


2. Cook the ribs.
Cut the pork rib racks in half, rinse and pat dry.
Find a deep baking dish that will hold all the ribs at the same time.
Mix one of the sauce portions with four cups of water and pour over the ribs.
Arrange the ribs in the sauce; it’s ok to shingle them so that they all fit and they don’t have to be completely covered with liquid.
Cover tightly with aluminum foil and bake in a 325-F oven for two hours.
Check for tenderness. If the meat pulls away from the bone, they are done.
Remove from the oven, cool completely and refrigerate overnight exactly as you cooked them.

3. Freeze the ribs.
The next day, remove the ribs from the baking dish and discard the liquid.
Stack ribs two high and put in sandwich size zipper bags.
Divide one portion of BBQ Sauce evenly between the bags, moving the ribs around to coat and distribute the sauce.
Squeeze the air out of the bag, label and freeze.

4. Dinner Time
Thaw the packaged ribs in the fridge the night before.
Grill or oven broil basting often with bbq sauce.

Ribs need only to be heated through and basted with the reserved sauce.
• In the Oven: Set the rack low, oven set to broil. In a baking dish, broil, basting often until heated through, caramelized and bubbly
• On the Grill: Over a medium heat, wipe the grill with a little oil to prevent sticking. Grill them up, getting a little char on the edges and baste often.


Roasted Corn and Pepper Soup



It’s a question almost everybody asks at some point, “How can I eat homemade, healthy food at a horse show?” It’s not easy, but with a little planning and some pre-preparation, you can get organized and have most of the work done well in advance. If properly portioned and stored, your homemade creations can be ready to eat in minutes from a camper stove. Anyone who shows horses knows how chaotic it can be getting ready to head out. Grooming horses, cleaning tack, kids… the list goes on. If you can have a bunch of pre-portioned lunches and dinners ready to throw into the cooler or fridge, you’re already halfway there. Just make a quick stop to pick up some last minute, fresh ingredients and you’re done!

This is a recipe for a delicious corn soup that takes just over an hour to prepare. The recipe is broken down into three basic parts, preparing the soup, freezing it in usable amounts and final preparation. Steps 1 and 2 can be done up to a few months in advance, giving you plenty of time to get it in the freezer and scratch it off your To Do list.

This, as with most recipes, is simply a guideline. The procedure is what’s important here. Roast your veggies, add it to the simmering stock and blend. Use veggie stock instead of chicken to keep it vegetarian, or add chunks of left over pot roast to make it meaty.

Roasted Corn and Pepper Soup
Total Time: 1 hour 20 min
Prep Time: 10 min
Cooking time: 1 hour 10 min

Total Servings: 6-8
Difficulty: Easy

Onion – 200g/7oz
Red Pepper – 250g / 9oz
Sweet Corn (frozen) – 450g / 16oz
Olive Oil – 30ml / 2Tbsp
Sea Salt – 5ml / 1tsp
Cracked Black Pepper – 2ml / 1/4tsp
Chicken Stock – 2L / 8cups




#1 – Roughly chop and toss onion, red pepper, corn, oil, salt and pepper. Roast on a sheet pan in a 350F oven until golden brown. Bring stock to a simmer in a pot and add the roasted vegetables. Simmer for 30 minutes. Remove from heat and blend until smooth. Strain to remove corn skins and season to taste.
Cool and refrigerate overnight.


#2 – Label medium-sized zipper bags with the name and date. Portion bags in 500ml/2cup amounts. Close the zipper most of the way, squeeze out air and close zipper. Lay flat on a baking tray and freeze overnight. Keep frozen until ready to use.


#3 – Thaw frozen soup in warm water for 30 minutes.
Heat in a pot and serve adding a little heavy cream if desired.
Serve with a salad, bread or garlic toast.


Trail Ride Sandwich

Our 5-star chef serves up the perfect sandwich for a mountain ride.

Our 5-star chef serves up the perfect sandwich for a mountain ride.



Sandwiches built for a trail ride should have four basic components: a good quality crusty bread such as french baguette or individual rolls, a flavorful spread, a sliced meat and fresh or grilled vegetables. Try to keep it simple, too many ingredients and flavors will over-complicate taste. Avoid watery vegetables like tomato and cucumbers that will make your bread soggy.

This sandwich recipe involves a little bit of pre-preparation a day or so in advance. The creamy component for the sandwich – tangy jalapeno mayonnaise – can be made one or two days ahead. This is the flavor base for the sandwich and can also be used as a dip for veggie sticks or dressing for salad or coleslaw. The flavor will always be better the next day, once all the components have time to get to know each other a little better.

It’s no secret that leftovers make great sandwiches. If you are planning a ride, make sure to cook extra the day before. Roast beef, lamb shoulder, pork loin or chicken make excellent sandwiches and any one of them can be used in this sandwich. In this case, we roasted a shoulder of spring lamb. Roasting a lamb shoulder, contrary to popular belief, is incredibly easy. Rinse, pat dry, rub with salt and crushed chili pepper and roast long and slow in the oven.



Trail Ride Sandwich
Total Time: 40 min
Prep Time: 30 min
Assembly time: 10 min
Total Servings: 6
Difficulty: Easy

Six crusty rolls
1 cup Jalapeno Mayonnaise (see below)
1 ½ lb roast lamb
1 head butter lettuce
1 sweet onion
Salt and pepper to taste

Jalapeno Mayonnaise
4 jalapeno peppers
1 tbsp olive oil
I cup mayonnaise
1 lime
¼ cup cilantro
½ tsp cumin
1 tsp chili powder
Salt and pepper to taste


1. Jalapeno Mayonnaise
Slice the jalapenos lengthwise and remove the seeds and pith. Toss in olive oil and lay cut side down on a parchment lined baking tray. Roast in a 400°F oven until the skin is golden brown and blistered. Remove from the oven and let cool.
Place mayonnaise in a mixing bowl. Coarsely chop roasted peppers and cilantro and add to bowl. On the fine side of a cheese grater, or with a zester, zest the lime and add half of the juice from the lime.
Mix in cumin and more lime juice, salt and pepper to taste.
Keep covered in the refrigerator overnight.

2. Get your ingredients together.
Cut the rolls in half, thinly slice the meat, slice the onions paper thin, wash and dry lettuce leaves.

3. Assemble sandwiches.
Distribute the jalapeno mayonnaise on the tops and bottoms of the buns.
Distribute the meat evenly and season with salt and pepper.
Carefully lay the onions on the meat, one at a time, and distribute evenly.
Next, add lettuce and cover with the bun top.

4. Wrap up the sandwiches individually or in pairs. If you want your rolls to stay crusty, wrap the sandwiches in parchment or paper bags. If you like the bread a little softer, wrap them in plastic wrap, the moisture will soften the crust of the bread as you travel.

* TIP! To keep the sandwich cool on hot days, freeze a saturated kitchen sponge in a zipper bag. The sponge won’t leak water as it thaws and you can reuse the sponge over and over again.


Macho Salad

A hearty salad worthy of a cowboy appetite.

By Ingrid Schulz

Photos By Krista Kay Photography


Whoever said dates and goat cheese couldn’t be manly clearly hasn’t dived into this creation. At first glance, it may seem an odd mix, but trust us, this is one salad that delivers a complicated and delicious layering of taste. The cornbread croutons lend a southwestern flavor the dates add a touch of sweetness and the goat cheese, a generous tangy zip. Throw in your chicken, toss is all in the light oregano and garlic flavored homemade dressing and you’ve got a salad meal packed with protein and high on flavor.

This salad is especially great for those early still summer warm evenings, when the last thing you want on your chore list is hanging around the kitchen fixing supper. Certainly not when there might be summer’s last light and warmth to enjoy or horses to ride. You can make it all ahead and simply pull it out of the fridge and assemble a few minutes before serving.

Use the leftovers of your Sunday dinner roasted farm-raised chicken if you like, but a store-bought rotisserie chicken works just as well. Similarly, bake your own cornbread, or as a quicker alternative, buy a cornbread loaf or muffins at your local bakery. Cut the bread into bite size pieces, brush it lightly in corn oil, salt and pepper them, and toast in a 400F oven for five to ten minutes.

Cornbread and an oregano-based dressing lend to the complex flavors of the macho salad.

Cornbread and an oregano-based dressing lend to the complex flavors of the macho salad.

Macho Salad

Simply add as little or as much of each of the ingredients below in a salad bowl amply filled with a bunch of fresh greens – preferably a mix of romaine and spring greens.

Sliced chicken meat

Chopped tomatoes or grape or cherry tomatoes halved

Diced avocado

Corn, either off the cob, or canned

Chopped dates

Chunks of goat cheese

Sliced, and if preferred, toasted almonds

Cornbread croutons

Salt and pepper



2 tbsp spicy brown mustard

1/4 cup lemon juice

1-2 tsp apple cider vinegar

1-2 tsp brown sugar

1-2 cloves minced fresh garlic

1/4 tsp dried basil

1/3 tsp dried oregano

1 cup good quality extra virgin olive oil

Mix together all the ingredients.



Wild West Cocktail – Pear Stagecoach

pearsc2When I bartended at a Calgary lounge in the late 90’s, and at the tail-end of an epic oil boom, it was all about the cocktail hour. Mixing up a precise combination of a whiskey sour, old-fashioned, fizz or martini – which, whether shaken or stirred, was always made with gin, never vodka – was a bit of an art form to those of us who proudly considered ourselves classic drink masters. The regulars who seated themselves at the smooth dark leather barstools of our horseshoe-shaped bar had discerning palettes and we prided ourselves on fixing a cocktail with deliberate perfection. The citrus fruit combination of a lemon, lime and orange, as well as maraschino cherries and a bottle of bitters was never far from hand, and it should be said, though the bar menu featured a half dozen pages of unique combinations, we would have rather walked barefoot on the contents of the evening’s broken glass pail, than be caught having to look up the ingredients of any cocktail ordered out of the well-worn, leather-bound menus.

I thought that sort of bartending artistry had long been forsaken in the mundane flavored-bottle offerings of today’s establishments, which have all but lost the classic Western cowtown vibe of those idyllic lounges. That is, until I travelled to Seattle to meet a friend with the sole intention of catching up on each other’s lives, whilst working our way through two full days of exceptional restaurants and drinking establishments along the wharf. There, what I had long considered to be a lost art in cowboy town was a thriving ingredient of the Seattle dining scene. Bartenders were mixing their own house bitters, creating amazing tinctures and fusing these ingredients all into a new generation of vintage-like cocktails, serving it all up behind the sort of white aproned and black tie pride I remembered from another place and time.bittersThe entire experience filled me with a nostalgic longing and inspired me to envision a return to the idea of a classic cocktail with a western twist. Hence, the Wild West Cocktail column, and my starter spring cocktail, the pear stagecoach. In another world, this might be referred to as a “sidecar,” but I’m striving for a western rift here, so I’ve taken a few liberties. Of note, no matter how precisely I’ve poured this recipe, it doesn’t take kindly to doubling. If you’re serving more than two, be patient, and revel in the art of the creation of each set.

Pear Stagecoach

Serves two.

Four ounces (120 ml) pear brandy

Two ounces (60 ml) triple sec (such as Cointreau)

One ounce (2 tbsp) freshly squeezed lime juice

Lime zest to garnish

Combine all into a cocktail shaker with ice and shake well. Strain into two chilled martini glasses. You may want to sugar rim them if you decide the drink is too puckery on its own. Garnish with twisted lime zest.

Wild West Cocktail – Bakon Caesar

South of the border, the flagship cocktail of this savory bacon-infused vodka may be the Bakon Mary, but here in Canada, we tastefully defer to the Caesar.

South of the border, the flagship cocktail of this savory bacon-infused vodka may be the Bakon Mary, but here in Canada, we tastefully defer to the Caesar.


Could there possibly be an alcohol-based potion more redneck than a potato-stilled vodka infused with bacon? We think not. Which is we found it mildly surprising that Bakon vodka, first developed in 2009, has quickly become the new rage in flavored vodkas and is a fast favorite at high end lounges all over the world. Perhaps even the best mixologists in the world have found that the savory aspect of bacon makes a great dominant profile in a vodka cocktail, and particularly one, which has a meal-in-inself character, such as our Canadian standard, the Caesar.

Distilled from potatoes, you’ll find Bakon vodka to be perhaps surprisingly smooth, and slightly sweet with a well-rounded flavor and very little aftertaste.

Should you be inclined to search out further cocktail recipes employing this unique vodka, you’ll be delighted to know an entire culture of Bakon vodka inspired lore has sprung up on the internet, including recipes for inventive cocktails such as the Irish Boar, Pizza Shot and Bacon and Egg Martini. Try a BLT Martini featuring crushed croutons and a cherry tomato and romaine lettuce spear. Or, a CoCo Pig, a chocolate martini in which the smokiness of the bacon enhances the chocolate.

Now who said you can put wings on a pig, but you can’t make it soar?


Our version of the Bakon Caesar begins with a tall, thin cocktail glass, filled with ice, and rimmed with celery salt.

  • 1½ oz Bakon Vodka
  • Clamato Juice
  • a squeeze of lime juice
  • ½ tsp horseradish
  • a few dashes of Worcestershire sauce
  • 2 dashes of Tabasco

  • celery salt and pepper, if desired.

Stir and garnish as desired – we like a celery stalk, green olive and either a pickled bean or asparagus stalk.

Granola Bar Pie

The ultimate pie in a pinch interpretation.


Photo by Krista Kay Photography

Admittedly, there may be those high couture ranch chefs who will turn their noses at the thought of crushing up a package of granola bars, tossing the contents in with a fine selection of other pantry and fridge staples, scraping it all into a store-bought frozen pie crust and turning it out as if it were the latest Julia Child creation. Then again, those women aren’t likely driven to ride one, or any number of horses in a day, muck stalls, have little ones tripping around their legs, hold down a full time job, manage the place, or even – all of the above. Not to mention, live 40 minutes from the nearest grocery store. Or, have spouses who think nothing of inviting the half dozen arena hangers-on in for an impromptu dinner. For those of us who find ourselves in these scenarios on a regular basis, last minute inceptions we can whip up from a half-laden pantry are life-savers. This simple pie handily accomplishes just that, while giving a grand nod to the resourcefulness of our great-grandmothers who produced similar delicious creations with nothing more than a bit of flour, lard and molasses (think the ubiquitous prairie staple- shoofly pie).

Please, do us a favor, and don’t set this on the table with a demure whiff of “didn’t have enough time” and “this will have to do” murmuring, but rather, present it in your fanciest pie plate with a flourish of unapologetic pioneer pride, and know that, despite its non-descriptive ingredients, this is one of the tastiest pies your family and guests will ever have the luxury of biting into.

With its gorgeous texture and luxurious flavor, your guests will think you spent hours in the kitchen.

With its gorgeous texture and luxurious flavor, your guests will think you spent hours in the kitchen.

Granola Bar Pie

Tenderflake deep dish or other similar frozen pie crust

1/2 cup butter

1/2 cup packed brown sugar

3/4 cup corn syrup

1/8 tsp salt

1 teaspoon vanilla

3 eggs, lightly beaten

4 Nature Valley Oats ‘n Honey crunchy granola bars (2 pouches, about 3/4 cup), crushed*

1/4 cup quick-cooking or old-fashioned oats

1/4 cup milk chocolate baking chips

1/2 cup chopped walnuts (optional)

Heat oven to 350 degrees F

– Place pie crust in nine-inch pie plate, and follow the box directions for prepping the pie.

– In large bowl, microwave butter until melted.

– Stir in brown sugar and corn syrup until blended.

– Beat in salt, vanilla and eggs.

– Stir crushed granola bars, oats, baking chips and walnuts (if using) into mixture.

– Pour into crust-lined pie plate and bake 40 to 50 minutes or until filling is set and crust is golden brown.

– Cool for a bit, and serve warm, at room temperature or chilled with whipped cream or ice cream.

* To easily crush granola bars, use a rolling pin to crush bars prior to unwrapping.


Photo by Krista Kay Photography


Photo by Krista Kay Photography

Broccoli Salad


Broccoli Salad is a wonderful thing. It’s a perfect side dish to a hearty winter meal, and a meal in itself on a warm day. I used to think it was such a difficult salad to make – until I realized it was really a breeze, as long as I had the correct fresh ingredients in my fridge.


• 1/2 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 2.5 mls of crushed garlic (or 1 clove of garlic, finely diced)
• 1 pound fresh broccoli, sliced into small 1/2″ florets
• 2 cups red seedless grapes
• 1/3 of a large cucumber, cut into small chunks
• 1/2 cup shelled sunflower seeds
• 5 pieces of cooked bacon, broken up into bits
I usually combine the mayonnaise, vinegar, garlic and olive oil together in a small food processor. Mix well until it becomes a creamy dressing.
Get your broccoli ready in your salad serving bowl:
Add in the halved grapes:
Add in the cucumber chunks:
At this point, I usually like to add in about 1/2 to 3/4 of the dressing:
Stir well to coat your veggies and grapes with the dressing. Stir in the sunflower seeds:
Then I like to add in the bacon bits, reserving a small handful for sprinkling over the top. If more dressing is required to coat the salad, I will add the remainder in now too.
Chill in the refrigerator until ready to serve. This salad is a perfect side to nearly any sandwich, making it a fabulous horse show food and the longer it sits, the the veggies and grapes will have a chance to marinate in the dressing. Enjoy!

Crockpot Rice Pudding

Crockpot Rice Pudding

If the cold weather has you craving a hot, steaming dessert after supper, I have the most amazing (and simple) recipe for you! Rice pudding is the ultimate comfort food. When it’s made in a crockpot, it’s the ultimate convenience. Here’s the recipe…

Rice Pudding


• 1,892 mls (2 quarts) of Vanilla Soy Milk

• 1 cup rice

• 1 cup sugar

• 3 Tbsp margerine

• 1 Tsp vanilla

• 1/2 Tsp cinnamon

• 1/2 cup golden raisins

• pinch of salt

crockpot rice pudding



Throw all of the ingredients into your crockpot together, stir and allow the crockpot to simmer on low for approximately 5-6 hours. Stir occasionally. Serve with strawberries, blueberries, whipped cream or on its own. Enjoy!