DYK that cider is having a moment? It’s true! 2015 saw over 180 new cider flavours launched in Canada alone.

We’re totally jumping on the fruity bandwagon! This summer, our go-to has become Molson Canadian Cider. Made with Canadian apples, its crisp and refreshing taste makes it the ultimate sipper for backyard hangs and beach days with friends. It’s also super versatile; you can have Molson Canadian Cider on its own over ice, add to a cocktail, or even use it in the kitchen.

We’ve all cooked with wine and beer before, so why not mix it up for summer16? If you think about it – cider is sweet and acidic at the same time, which kinda makes it the perfect candidate for braising meat or adding depth to savoury sauces. With lots of flavours to choose from, including Pear and Stone Fruit (peach and apricot together, Y-U-M!), the opportunities are endless.

CONTEST!

We’re giving away a BBQ prize pack valued at $200, courtesy of Molson Canadian Cider! To enter, RT:

Hey @Shedoesthecity & #MolsonCanadian, I’d love to try cooking with cider, please pick me!

Must be 19 years of age to enter. Winner will be announced on July 14, 2016.

Now, back to the eats! Here’s a tested and delicious recipe to start with:

Spicy Cider Spareribs

Cooking time: 1 hr 30 min; yield: 4 portions

What you’ll need:

  • 2 kg (4.4 lb) spareribs
  • 1 onion, coarsely chopped
  • 4 cloves of garlic, coarsely chopped
  • 10 ml (2 tsp) allspice (cinnamon, ginger, cloves and nutmeg) or mixed spices (ginger, allspice, cinnamon, coriander, mustard, bay leaf, cloves, black pepper)
  • 2 ml (½ tsp) Cayenne pepper, ground
  • Salt and pepper, freshly ground
  • 1 473 ml can of Molson Canadian Cider
  • 125 ml (½ cup) tomato paste
  • 60 ml (¼ cup) brown sugar
  • 30 ml  (2 tbsp) lime juice
  • 80 ml (1/3 cup) Hoisin sauce
  • 60 ml (¼ cup) coriander, freshly chopped

Preparation

Place the spareribs, onion, garlic and spices in a large pan. Season with salt and pepper. Pour in 375 ml (1½ cups) of Molson Canadian Cider, adding water as required to cover the spareribs. Bring to a boil, then reduce the heat and allow to simmer for 1 hour 15 minutes.

Mix together the tomato paste, brown sugar, lime juice, Hoisin sauce, coriander and remainder of the Molson Canadian Cider. When the spareribs are cooked, drain and immediately coat with sauce. Allow to marinate for at least 30 minutes. Spareribs can be slow cooked ahead of time and then marinated in the refrigerator for several hours.

Preheat the barbecue to medium heat. Place the spareribs on the grill. Brush with sauce during cooking and allow to cook for about 15 minutes, turning at half time.

Enjoy with a salad and well-chilled Molson Canadian Cider.