Char Siu Elk Ribs: Enjoy sweet, salty and spicy ribs, right off the grill

Fall is by far my favourite season, especially when wild game is on the menu, with its pure, additive-free, delicious flavour. And my favourite game meat? Elk. I find its bold, distinguished taste makes it superior to deer or caribou, and a perfect match for the traditional Cantonese barbecue method of char siu. Serves 6.

Watch chef Cameron Tait prepare this dish in his backyard…

Marinade

• ½ yellow onion, finely diced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 3 tbsp honey
• ½ cup hoisin sauce
• ½ cup soy sauce
• ½ cup Sriracha sauce
• ¼ cup orange juice
• 3 tbsp Chinese cooking wine
• 3 tbsp grenadine syrup
• 1 tbsp five-spice powder
• ½ tsp black pepper
• 1 tsp kosher salt
• 1 tsp paprika
• 4-lb elk rack

1. Place all marinade ingredients in a blender and purée until the mixture has a smooth consistency.
2. Remove membrane from back of ribs. Pour marinade over ribs, wrap in foil and chill for 24 hours.
3. Preheat oven to 350°F. Place ribs and marinade in a roasting pan, cover with foil and roast for about 3½ hours, turning every hour, until the meat is fork-tender. Remove from oven and let rest, then cut ribs into individual pieces.
4. Place ribs on a barbecue set to medium-heat, then brush with pan drippings until lightly charred and caramelized.

To watch Cameron Tait prepare this dish and others, go to www.outdoorcanada.ca/food.

For the glass

Notes of grapefruit, orange and pine make Muskoka Brewery’s Mad Tom IPA a great match for this bold and spicy dish.