Series: 12 Days of Recipes

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Hurry Up Grilled Pork Ribs

From start to finish, it’s only 3 hours to cook these competition-quality ribs. They are guaranteed to be tasty and some of the best you have ever cooked. Here is the House of Q Hurry Up Grilled Pork Ribs Recipe!

Ingredients:

• ½ cup (125 mL) House of Q House Rub
• 1 cup (250 mL) House of Q Apple Butter BBQ Sauce
• 1/3 cup (75 mL) maple syrup
• 1/3 cup (75 mL) apple juice
• Foil
• *Available from Well Seasoned

Instructions:

Ribs are great to cook on the grill. However, to get tender ribs, there are a few steps to cooking them WITHOUT BOILING the ribs.

1. Start by removing the membrane on the back of the ribs. Lift an edge of the tough film and then use a paper towel to help you grab the membrane. If you have a good grip of it, you can pull the whole thing off in one pull.
2. Smear House of Q Slow Smoke Gold mustard sauce (yes, you can use regular hotdog mustard) all over the ribs and then coat generously with House of Q House Rub. Let the ribs sit at room temperature for 10 minutes so the rub can start to draw moisture from the meat and stick to the ribs. If you move the ribs too soon, all of the rub will fall off.
3. Prepare your grill for indirect cooking, medium heat. Place the ribs on the OFF or cool side and add smoke chips such as apple, cherry or hickory to the HOT side. Close the lid and smoke the ribs for about 45 minutes to one hour for the first step. This step will give the meat a lot of flavour and set the rub on the meat.
4. Prepare a sheet of foil with some maple syrup drizzled on it – the same width as the rack of ribs. Curl up the corners of the foil and add a bit of apple juice, being careful it doesn’t run out of the foil. Take a rack of ribs from the grill and place meat-side down on the maple syrup. Loosely wrap the foil and return to the grill again, on the indirect side, for another 45 – 60 minutes. This step will make the meat soft and tender.
5. Open the foil pouches and being wary of the steam and hot liquids inside, remove the ribs and place back on the indirect side of the grill. Brush with Apple Butter BBQ Sauce and close the lid. This step allows the sauce to set on the ribs and to tighten up some of the meat fibres so the racks don’t fall apart. This glazing step should only take 15 – 25 minutes. Remove the racks from the grill and let rest for 5 – 10 minutes. Cut between the bones for each portion and serve.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Molten Lava Truffle Cakes

Deeeelish!

Ingredients:

• 5 ounces bittersweet chocolate, chopped into small pieces*
• 6 tablespoons unsalted butter, plus more for ramekins
• Sugar for sprinkling
• 3 large eggs
• ⅓ cup light brown sugar
• 1 teaspoon vanilla extract*
• 3 tablespoons all-purpose flour
• ½ teaspoon kosher salt*
• 1 Triesta Sliceable Truffle, sliced into ¼ inch slices*
• 1 cup of slightly sweetened, whipped cream
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 425°.
2. Coat 6 ramekins with butter and sprinkle with demerara sugar, tapping out excess.
3. Combine butter and chocolate in a medium heatproof bowl set over a large saucepan of barely simmering water, stir constantly until chocolate is melted.
4. Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until light and tripled in volume, about 4 minutes. Beat in vanilla. Gently fold melted chocolate into egg mixture until incorporated. Fold in flour and salt until smooth.
5. Divide half of batter among prepared ramekins (about ⅓ cup each). Place 1 slice of Triesta Raspberry Sliceable Truffle in the center of each partially filled ramekin. Divide remaining batter among ramekins.
6. Bake until tops are firm but cakes wobble slightly when jiggled, 13–15 minutes. Let cool 30 seconds before inverting onto small plates. Serve immediately with freshly whipped cream.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Hog Shack Meatloaf

Don't forget, the secret to great meatloaf is to let it rest properly before serving!

Ingredients:

• 1 lb. lean ground beef
• ½ lb. ground pork
• 1 cup dried bread crumbs
• ½ cup diced cooking onion
• ½ cup milk
• 1 large egg beaten
• 2 tbsp. Hog Shack BBQ Sauce*
• 1 ½ tbsp. Hog Shack BBQ Rub*
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons BBQ Sauce and rub. Use your hands to mush and mix these ingredients together until well combined. Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
3. Pour the ¼ cup of sauce on top of the meatloaf and spread it into an even layer.
4. Bake uncovered for 55 minutes.
5. Let the meatloaf rest for 8-10 minutes before serving.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Cilantro Lime Blender Hollandaise

This sauce makes a delicious topping for a Sweet Potato & Black Bean Breakfast Hash with Poached Eggs. Bang!!

Ingredients:

• 3 Egg yolks
• ¼ tsp. Dijon Mustard*
• 1 tbsp. freshly squeezed Lime Juice
• 1 tsp. Sriracha Revolver Cilantro Lime Hot Sauce*
• ½ cup salted Butter
• *Available from Well Seasoned

Instructions:

1. In the container of a blender or small processor, combine the egg yolks, mustard, lime juice and hot sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot.
3. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
4. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Lemon Drop Tea Cookies

Karla’s Specialteas is committed to providing only the freshest natural and organic loose leaf teas! Make yourself a soothing cup while you wait for your cookies to bake!

Ingredients:

• 1 heaping teaspoon Karla’s Specialteas Lemon Drop Tea
• 1/3 cup boiling water
• ¼ cup butter, softened
• ½ tsp. vanilla extract*
• ½ cup sugar
• Zest of 1 fresh lemon
• 1 large egg
• 2 cups all-purpose flour
• ¼ teaspoon salt*
• 2 tablespoons confectioners' sugar
• *Available from Well Seasoned

Instructions:

1. Place tea in a 1-cup glass measuring cup. Add boiling water; steep 5 minutes. Strain & cool completely.
2. Preheat oven to 400°. In a small bowl, cream butter, lemon zest and sugar until light and fluffy. Beat in egg, vanilla and cooled tea. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
3. Shape level tablespoons of dough into balls; place 2 inches apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely. Mix confectioners' sugar and remaining cinnamon. Dust cookies with cinnamon mixture.

We're doing a December Advent Calendar, counting down amazing local products until Christmas. Not only do all of our items make great gifts, AND you have a chance to win the whole set (check out our contest), we're working to pair a recipe with each day!

Asado Inspired Charcoal Rubbed Roasted Squash

Sebastian & Co signature products are hand-crafted, small batch and artisan-produced, all designed by, or developed in conjunction with, Sebastian and his team.

Ingredients:

• One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
• 2 tablespoons Well Seasoned Extra Virgin Olive Oil*
• 2 tbsp. Sebastian & Co. Charcoal Rub*
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil and sprinkle in the Charcoal Rub, toss to coat.
2. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until fork tender, tossing once halfway through.
3. Transfer to a bowl and serve.