Canada’s vast landscapes provide a bounty of indigenous ingredients perfect for infusing homegrown flair into barbecue cuisine. Two pillars of Canadian identity – maple syrup and fruits – lend their essence to create unique sauces and rubs tailored for proteins and vegetables off the grill. Let’s highlight some mouthwatering recipes that harness maple, berries, stone fruits, and more to craft an authentic taste of Canada at your next cookout.

Maple Syrup Barbecue Sauces

Pure maple syrup straight from Quebec’s sugar maples provides natural sweetness and that beloved maple flavor lacking in commercialcorn syrup imitations. Blending maple syrup with tomatoes, vinegar, garlic, spices and beer or bourbon creates sauces with depth and character.

Beer and Maple Chicken Thighs – Chicken legs and thighs baste in a sauce of maple syrup, Canadian lager, soy sauce, garlic and cracked black pepper for full-bodied flavor. The beer’s malty notes balance the maple’s sweetness.

Plank Grilled Salmon with Maple Glaze – Wild salmon fillets nailed to cedar planks grill up with perfect smoky essence. Regular maple glaze basting provides complementary sweetness as the salmon cooks. The plank imparts aroma while keeping the fish moist.

Maple Dijon Pork Tenderloin – Slather pork tenderloin medallions with a room-temperature marinade of maple syrup, Dijon mustard, balsamic vinegar, basil, and minced garlic. This infuses juicy flavor before a quick hot grill sear.

Fruit-Infused Barbecue Sauces

Canada’s cornucopia of berries, stone fruits, and exotic produce find their way into homemade fruit barbecue sauces as well. Sweet, tangy and vibrant, fruits make the perfect foil to savory grilled meats and vegetables.

Peach Bourbon Baby Back Ribs – Pork ribs coated in a sticky sauce of pureed Ontario peaches, bourbon, maple syrup, smoked paprika and black pepper. Bake them tender before lacquering the sauce on the grill.

Blueberry Hoisin Pork Chops – Lean pork chops marinated overnight in a blueberry, hoisin sauce, rice vinegar and ginger marinade for an Asian fruit fusion flavor. Quick grill them to caramelize the sauce.

Grilled Skirt Steak with Mango Salsa – Flank steak gains summery contrast paired with a fresh pico de gallo-style salsa made with diced mangos, red onions, chilies, cilantro and lime juice. Spoon it over the sliced grilled steak.

Maple Dijon BBQ Sauces

For a more savory-smoky direction, maple pairs sublimely with bold mustards, soy sauce and spices for sauces that complement heartier cuts. The maple’s sweetness balances the strong aromatics.

Maple Dijon Baked Beans – This BBQ classic gets a Canadian spin by simmering navy beans in maple syrup, whole grain Dijon mustard, smoked bacon, garlic, and pepper. The beans absorb the flavors.

Skillet Maple Dijon Chicken – Chicken thighs and legs caramelize when seared and roasted in a skillet sauce of maple syrup, stone-ground mustard, soy sauce, garlic, and cracked black peppercorns.

Maple Bison Burgers – Lean ground bison patties shine paired with garlic aioli, arugula, bacon and a bun brushed with maple dijon sauce of maple syrup, Dijon, Worcestershire sauce, onion and garlic.

Dry Barbecue Rubs

For seasoning without saucing, dry spice rubs coat meats with robust flavor for the grill. Maple sugar, chili flakes, brown sugar, cumin and garlic powder make savory, slightly-sweet blends.

Salmon with Maple Chili Rub – Wild salmon filets grilled with a dry rub of maple sugar, ancho chili powder, smoked paprika, garlic powder, cumin and lemon zest. The rub caramelizes deliciously.

Jerk Chicken Legs – Chicken legs marinated overnight in a wet Jamaican jerk paste of scotch bonnet peppers, allspice berries, thyme, onion, and garlic for fiery flavor.

Maple Brown Sugar Striploin – Grilled Alberta striploin steaks crusted with a brown sugar and maple rub also containing chili powder, cumin, cracked black pepper and cinnamon. Savory with a hint of sweetness.

Canada’s natural bounty offers home cooks a varied palette to paint their own flavors onto backyard barbecue. Whether sauces, glazes, marinades or dry rubs, maple syrup and fresh produce add distinctive northern character perfect for the grill. What’s your favorite way to harness Canadian flavors in your barbecue?