Honey BBQ RECIPES

HONEY BBQ 3-2-1 BABY BACK RIBS

321 Rib Pic v1.jpg

Serving Size: 4

Ingredients:

2, 2/3 pounds baby back ribs, 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

6 TB of unsalted butter, cut into cubes

Place baby back ribs in gallon zip lock bag. Add beef broth, MR. SPICE HONEY BBQ SAUCE, sherry, ginger, and garlic. Close bag and mix ingredients together. Cover and refrigerate at least 6 hours, turning 2 to 3 times.  

Pre-heat oven to 250 degree F. and wrap baking pan in foil. Remove ribs from marinade and place on foil covered pan. Place in oven for 3 hrs. Save marinade. 

Remove ribs from oven, flip over to expose bone side.  Add cubes of butter on top of ribs. Begin to wrap the ribs with foil but leave opening to add marinade back in. Completely seal ribs and put back in oven.  Bake for 2hrs or until rib meat pulls away from bones and is tender. 

Remove from foil, baste with more Mr Spice BBQ sauce and bake at 350 until sauce is set.

HONEY-BBQ JACK FRUIT TACOS

 Calories: 572  Protein: 34g  Carbohydrates: 7g  Fat: 44g  Sodium: 160mg  Cholesterol: 146mg

Serving Size: 4

8 handmade or your favorite brand of corn tortillas

1 1/2 cups canned jack fruit, drained

1 medium avocado, sliced

1 cup red and green cabbage, shredded

1/2 cup Mr. Spice Honey BBQ sauce

1/4 cup radishes, thinly sliced into rounds

1/4 cup pickled red onion

2 tablespoons fresh cilantro, chopped

1 tablespoon Mr. Spice Tangy Bang hot sauce 

Lime Cream Sauce

1/4 cup vegan mayonnaise  such as 'Just Mayo' or 'Veganaise'

2 tablespoons lime juice, fresh squeezed

Rinse, drain and dry jack fruit well and place in medium bowl. Add honey BBQ sauce and toss to coat. Let marinate for 30 minutes while you make lime cream sauce and chop vegetables.

In small bowl add vegan mayonnaise and lime juice. Stir with spoon until well combined. Cover and set aside. 

Over medium heat sauté jack fruit for 5-7 minutes.

Top each tortilla with BBQ jack fruit, red and green cabbage, radishes, pickled onions, slice of avocado, fresh cilantro, a drizzle of lime cream sauce, and a little hot sauce. Serve immediately. Enjoy!

TURKEY MEATLOAF

 Calories: 181  Protein 24g  Carbohydrates: 16g  Fat: 2g  Sodium: 338mg  Cholesterol: 48mg

Calories: 181

Protein 24g

Carbohydrates: 16g

Fat: 2g

Sodium: 338mg

Cholesterol: 48mg

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 WITH VEGETABLES

 Calories: 286  Protein: 17g  Carbohydrates: 12g  Fat: 20g  Sodium: 197mg  Cholesterol: 65mg

Calories: 286

Protein: 17g

Carbohydrates: 12g

Fat: 20g

Sodium: 197mg

Cholesterol: 65mg

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

 Calories: 188  Protein: 24g  Carbohydrates: 17g  Fat: 3g  Sodium: 54mg  Cholesterol: 43mG

Calories: 188

Protein: 24g

Carbohydrates: 17g

Fat: 3g

Sodium: 54mg

Cholesterol: 43mG

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

 Calories: 116  Protein: 22g  Carbohydrates: 4g  Fat: 1g  Sodium: 128mg  Cholesterol: 52mg

Calories: 116

Protein: 22g

Carbohydrates: 4g

Fat: 1g

Sodium: 128mg

Cholesterol: 52mg

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

 Calories: 171  Fat: 2g  Protein: 26g  Sodium: 68mg  Carbohydra1es: 11g  Cholesterol: 173mg

Calories: 171

Fat: 2g

Protein: 26g

Sodium: 68mg

Carbohydra1es: 11g

Cholesterol: 173mg

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

 Calories: 107  Fat: 0g  Protein: 4g  Sodium: 34mg  Carbohydrates: 25g  Cholesterol: 0mg

Calories: 107

Fat: 0g

Protein: 4g

Sodium: 34mg

Carbohydrates: 25g

Cholesterol: 0mg

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!!!