Hot ‘n’ Spicy Baby Back Ribs
Perfect for any grilling holiday that is marked on your calendar these Hot ‘n’ Spicy ribs are a menu must-have. Mama’s Ribs are sweet, sticky and oh so spicy, seasoned in our Hot blend for the perfect kick. These baby backs are sure to bring the heat to your next grill out!
- 1/2 cup packed brown sugar
- 2 1/2 tsp Slap Ya Mama Hot Blend Cajun Seasoning
- 6 pounds pork baby back ribs
- 1/4 cup honey
- 1 bottle (12 ounces) dark beer or beef broth
- 1/4 cup apple cider vinegar
- 1 bottle of your favorite barbeque sauce (18 ounces)
- Combine the brown sugar and Slap Ya Mama Hot Blend Cajun Seasoning; rub all over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle honey over ribs. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs.
- Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place ribs on the grill over medium heat. Close lid and grill for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
Parmesan Grilled Corn
Parmesan grilled corn spiced up with Slap Ya Mama Original Blend Seasoning is the perfect addition to any BBQ.
Preheat grill to 400 degrees F.
In a bowl, combine ¼ cup parmesan cheese, butter, thyme and Slap Ya Mama Original Blend Seasoning. Mix well and set aside.
Using a large sheet of foil, create a tray for the corncobs to sit in. Lay corn flat inside foil tray. Coat corn with the butter mixture, making sure the corn is entirely covered. Using the foil tray and more foil, tightly wrap corn into a foil pack, making sure there are no holes in the foil pack.
Place foil pack on grill and cook for 35 to 40 minutes or until corn is fully cooked.
Carefully open foil pack, sprinkle remaining parmesan cheese over the corn and top with chopped parsley.
Serve and enjoy!
New Orleans Barbecue Shrimp
Barbecue shrimp is a classic New Orleans dish everyone loves. Spiced up with Slap Ya Mama, you’ll be begging for more after one bite. Enjoy!
- 2 pounds jumbo or colossal fresh shrimp, heads on
- 7 cups cold water
- 12 tablespoons unsalted butter, divided
- 2 tablespoons finely chopped fresh rosemary leaves
- 11/2 teaspoons ground black pepper
- 2 teaspoons Slap Ya Mama Cajun Seasoning
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/4 cup Worcestershire sauce
- 1/4 cup Slap Ya Mama Cajun Hot Sauce
- 2 tablespoons fresh lemon juice
- 1/2 cup dark or amber beer
- 2 loaves French bread, for serving
- Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.
- In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.
- In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Slap Ya Mama Cajun Seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, Slap Ya Mama Cajun Hot Sauce, and lemon juice. Add shrimp, and cook just until pink and firm.
- Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.
Makes about 4 Servings