For the ribs

• 1 kg (2.2 lb) baby back ribs
• 125 ml (1/2 cup) store-bought barbecue sauce
• 125 ml (1/2 cup) maple syrup
• 1 garlic clove, grated or very finely chopped, or 2.5 ml (1/2 tsp) garlic
  powder
• 2.5 ml (1/2 tsp) salt

For the poutine

• MapleBBQ poutine sauce (see note in the recipe below)
• 1 bag of “savoury wedges” fries
• Bergeron Brins de gouda cheese
• Green onion, finely sliced
• MAG roasted onion mayonnaise

*Find the recipe for the BBQ poutine sauce right here

For the ribs:

1. Cut the ribs into sections of
   about 6 ribs each. Fill a large pot two-thirds full with cold water, then add
   the ribs. Bring to a boil over high heat. Reduce heat, cover partially, and
   simmer for 1 hour, or until the meat is very tender.
2. In a bowl, thoroughly mix the barbecue sauce, maple syrup, garlic, and salt.
3. Carefully remove the ribs from the boiling water and pat them dry.

Oven method:

1. Line a baking sheet with aluminum foil and grease it.
2. Place the ribs on the prepared sheet. Using a brush, generously coat the ribs with the barbecue sauce.
3. Position the oven rack in the centre of the oven and turn on the broiler. Broil the ribs for 2 minutes, flip them over, brush with more sauce, and continue cooking for another 2 minutes. Repeat until the ribs are well caramelized, about 10 minutes total.
4. Let cool, then remove the meat from the bones and cut into bite-sized pieces.
   Add the remaining sauce, mix well, and set aside.

Barbecue method:

1. Preheat the barbecue to medium-high heat.
2. Brush the ribs with the barbecue sauce. Grill for 2 minutes per side, brushing with more sauce between turns. Repeat for a total cooking time of about 10 minutes, until the ribs are nicely caramelized.
3. Let cool, remove the meat from the bones, cut into bite-sized pieces, and mix with the remaining sauce. Set aside.

To assemble the poutine:

1. Prepare the barbecue poutine sauce, replacing the brown sugar with 125 ml (1/2 cup) maple syrup. Keep warm.
2. Cook the fries according to the package instructions.
3. Divide the fries among serving plates. Top with rib meat and Brins de gouda cheese, then drizzle with the maple barbecue sauce.
4. Garnish with green onion and a generous drizzle of MAG roasted onion mayonnaise. Serve immediately.