Honey BBQ Recipes

HONEY-BBQ TEXAS SPARERIBS

Serving Size: 4

2 2/3 pounds spareribs, cut in serving pieces

1 cup beef broth, canned, low sodium

½ cup MR. SPICE HONEY BBQ SAUCE

4 teaspoons sherry (optional)

2/3 teaspoon ginger root, chopped

1 medium garlic clove, finely chopped

Place spareribs in shallow glass dish. Mix beef broth, MR. SPICE HONEY BBQ SAUCE, sherry, ginger, and garlic. Pour over ribs. Cover and refrigerate at least 6 hours, turning 2 to 3 times. Remove ribs from marinade. Save marinade.

Arrange ribs, meaty side up, in a single layer on a rack in a foil-lined broiler pan. Cover.

Cook in 350 degree oven for 45 minutes. Continue to cook uncovered, brushing occasionally with marinade, until tender (about 50 minutes).

TURKEY MEATLOAF

Serving Size 4

1 tablespoon chicken broth, low sodium (or vegetable oil)

1 medium onion, chopped

½ cup bread crumbs

1 pound turkey light meat, skinless, ground, raw

1 stalk celery, chopped

1 tablespoon parsley

2 egg whites (optional)

¼ cup MR. SPICE HONEY BBQ SAUCE

Heat broth (or oil) in large skillet, and sauté onions until tender. In a large bowl, combine cooked onions, bread crumbs, turkey (or chick pea puree), celery, parsley, eggs (if you chose to use them) and MR. SPICE HONEY BBQ SAUCE. Pack into an oiled pan (best size 8 ½ by 4 ½ by 2 ½). Bake at 350 degrees for 50 to 60 minutes. Let stand 10 minutes. Drizzle a bit of MR. SPICE HONEY BBQ SAUCE on each serving plate. Cut Turkey Meatloaf into ½” pieces and place one on each plate on top of sauce. Serve immediately.

NOTE: Instead of bread crumbs and ground turkey, you may use one 20-ounce can of chick peas, drained, and puréed in the blender.

HONEY-BBQ LAMB & VEGETABLES

Serving Size 4

1 pound lamb shoulder, cut in 1” cubes

¼ cup MR. SPICE HONEY BBQ SAUCE

½ teaspoon oregano

2 tablespoons beef broth canned, low sodium (or vegetable oil)

1 green bell pepper, cut in 1” pieces

1 eggplant, cubed

1 medium onion, quartered

2 tablespoons lemon juice

Place lamb in a glass bowl. Mix MR. SPICE HONEY BBQ SAUCE, lemon juice, broth (or oil), and oregano. Pour mixture over lamb. Cover and refrigerate 6 hours, stirring occasionally.

Remove lamb, saving marinade.

Put lamb on skewers, leaving space between each piece. Broil on each side about 3” away from the heat for 5 minutes.

Alternate green bell pepper, onion, and eggplant on skewers, leaving space between each piece.

Place vegetables on rack in broiler pan with skewered lamb. Brush everything with reserved marinade. Broil kabobs, turning and brushing with marinade twice, until brown (about 4 to 5 minutes).

NOTE: You can replace the lamb with beef, pork, or any of your favorite meats

CRISPY CHICKEN BBQ

Serving Size 4

1 pound chicken breasts, skinless, cut in serving pieces

1/3 cup MR. SPICE HONEY BBQ SAUCE

1 cup wheat germ

2 teaspoons parsley, chopped

Canola oil, if using Option B

Dip each piece of chicken in MR. SPICE HONEY BBQ SAUCE and coat thinly all over with mixture of wheat germ and parsley.

Follow either Option A for low fat, or Option B for regular, below:

A.    Put in shallow casserole dish. Bake at 350 degrees for 40 minutes

B.    Higher fat version: Pour oil to a depth of ½” in a skillet and heat. Add chicken pieces in a single layer. Cook over medium heat until browned, turning several times. Cover the skillet and cook until chicken is done, about 10 minutes.

NOTE: Nutritional analysis based on Option A.

MARINATED CHICKEN BBQ

Serving Size 4

4 chicken breasts, skinless, cut in serving pieces

¼ cup MR. SPICE HONEY BBQ SAUCE

1 tablespoon chicken broth, low sodium (or vegetable oil)

½ small onion, chopped

1 clove garlic, chopped

Place chicken in a shallow dish. Mix ingredients and pour over chicken. Cover and refrigerate at least one hour, spooning mixture over chicken occasionally. Remove chicken from marinade, saving marinade.

Place chicken in ungreased oblong dish, and brush with marinade.

Cook, uncovered, at 350 degrees for one hour, brushing chicken with marinade at least once.

SPICY COCONUT SHRIMP

Serving Size 4

2 tablespoons beef broth canned, low sodium (or vegetable oil)

1 pound shrimp, shelled, and deveined

2 small onions, sliced

1 clove garlic, chopped

2/3 cup skim milk

1 green bell pepper

1/3 cup MR. SPICE HONEY BARBEQUE SAUCE

1 tablespoon coconut, shredded

Heat broth (or oil) in 10" skillet until hot. Cook and stir shrimp, onions, garlic, and green bell pepper until shrimp tum pink (about 2 to 3 minutes).

Stir in skim milk (or coconut milk, pineapple juice, or vanilla soy milk) and MR. SPICE HONEY BARBEQUE SAUCE. Simmer uncovered until shrimp is tender, about 5 minutes.

Transfer to serving dish and garnish with shredded coconut.

NOTE: For an indulgence, you can substitute coconut milk for the skim milk. If you're adventurous, try pineapple juice or vanilla soy milk.

WILD BAKED-POTATO BARBEQUE

Serving Size 4

4 potatoes

2 tablespoons chicken broth, low sodium (or vegetable oil)

1/2 cup MR. SPICE HONEY BARBEQUE SAUCE

2 onions, chopped

1 cup mushrooms, sliced

Bake potatoes at 350 degrees for 45 minutes.

About 10 minutes before the potatoes are finished, sauté the onions, and mushrooms in the broth (or oil) until tender. Add MR. SPICE HONEY BARBEQUE SAUCE. Stir 30 seconds. Cover and remove from heat.

When the potatoes are finished, split them open. Pour the MR. SPICE HONEY BARBEQUE SAUCE mixture in the middle. CHOW DOWN!!!