Recipes

Easy Indoor BBQ Ribs

Ingredients:
2 racks baby back pork ribs, membranes removed
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
3 tablespoons light brown sugar
1/4 teaspoon (or to taste) chili powder
1/4 teaspoon (or to taste) cayenne pepper
2 tablespoons chopped parsley, optional, for garnish
1 15oz package ChicaGrill BBQ Sauce

Directions:
Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line a large baking sheet with aluminum foil.
To prepare the ribs, in a small mixing bowl combine the salt, black pepper, paprika, light brown sugar, chili powder and cayenne; mix to combine. Rub into the ribs thoroughly on both sides.
Place the ribs on the foil-lined baking sheet and bake for 2 hours undisturbed, covered with aluminum foil.
Uncover ribs and brush generously with ChicaGrill BBQ Sauce on both sides. Place under the broiler for ~4 minutes, each side, or just until the ChicaGrill BBQ Sauce starts to bubble and caramelize.
Garnish with chopped parsley and serve with remaining ChicaGrill BBQ Sauce and a smile!

**Chica’s tip: marinate your ribs overnight with the seasonings above and some beer to add some extra flavor!
Serves 4.

Crockpot BBQ Pulled Pork

Ingredients:
2 – 2.5 lbs. boneless pork loin
1/2 onion sliced
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon cumin
2 teaspoon salt
1 teaspoon chili powder (optional)
½ 15oz package ChicaGrill BBQ Sauce
2 cloves garlic, minced
¼ cup water
¼ cup beer

Directions:
Add all ingredients to the slow cooker.
Cook on medium for 6 hours or on low for 8-10 hours.
Shred the pork loin and add additional ChicaGrill BBQ Sauce to reach desired flavor and consistency.
Serve sandwich style and enjoy!
**Chica’s tip: marinate your pork loin overnight with the dry seasonings above and ¼ cup ChicaGrill BBQ Sauce to really marry flavors!
**Top the pulled pork with homemade or store-bought green chili coleslaw to spice it up!
Serves 4.

BBQ Grilled Shrimp

Ingredients:
1 pound uncooked shrimp
1 tablespoon olive oil
4 tablespoons ChicaGrill BBQ sauce
Salt/pepper to taste

Directions:
Preheat grill to high.
Toss shrimp with olive oil, BBQ Sauce and salt and pepper.
Grill shrimp for 1-2 minutes per side, depending on shrimp size.

**Chica’s tip: you can cook the shrimp indoors in a cast iron skillet or grill top on the stove.
**You can skewer the shrimp and add your favorite veggies (green peppers, red peppers, orange peppers, onions, mushrooms, zucchini, tomato, etc…) and grill!
**Not into shrimp? Substitute your favorite cut of fish (cod, orange roughy, trout, salmon, etc…cut into 1” pieces).
**Not into fish at all? Make it a BBQ Veggies dish! Toss your favorite veggies with the olive oil, ChicaGrill BBQ Sauce and salt and pepper and grill or pan sear.
Serves 4.

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Basic Red Chile Sauce

If you are using high quality red chile powder, this recipe is the one that most emphasizes the natural flavor of the chiles. It is also the easiest to make. We'll be adding some additional variations to the recipe page that use more ingredients and have more steps. You can use this recipe for enchiladas, tacos, soups/stews, on top of eggs, or whatever tickles your fancy!

Cuisine New Mexican

Keyword Chile, Red Chile, Sauce

Author Cristina

Ingredients

• 4 Tbsp Red Chile Powder
• 1.5 Cup Water You can also use veggie or chicken stock instead of water

Instructions

• Heat water to low boil
• Add chile powder to water and whisk to combine
• Simmer gently for 5-10 minutes or until desired consistency is achieved

Notes

• Increase amount of chile powder to taste
• Add Salt to taste
• Sauce can be refrigerated up to 2 weeks