Turn up the heat with Baxters’ new, Limited Edition, Jack Daniel’s® Barbecue Sauces.
The Jack Daniel’s® Extra Hot Habanero Barbecue Sauce offers the taste of Jack Daniel’s® Whiskey, blended with habanero chillies to create a smokey flavour with a fiery kick of heat, while the Hot Pepper Steak Sauce, blended with jalapeno peppers, ramps up the temperature to create a sweet but spicy sauce.
The Limited Editions range offers an exciting extension to the current range, that includes the Smokey Sweet Barbecue Glaze, Smooth Original Barbecue Sauce, which features an intense Jack Daniel’s® Whiskey flavour and Full Flavour Smokey Barbecue Sauce with hickory undertones
The new Extra Hot Habanero Barbecue Sauce is available now from Sainsbury’s and the Hot Pepper Steak Sauce is available from both Sainsbury’s and Tesco stores, RRP £1.99.
The full range is available from most major retailers, RRP £2.09.
For more information and recipe inspiration visit www.jackdanielsbbqsauces.com.
FLAMIN’ HOT BBQ MEAT BALLS
Serves 4
Ingredients
Meatballs
2 tbsp olive oil
150g onion, finely chopped
1 clove garlic, crushed
Red chilli finely chopped – optional
900g freshly minced beef
2 tsp Italian herbs, dried
1 egg, beaten
50g breadcrumbs, fresh
salt and freshly ground black pepper
Extra Hot BBQ sauce
3 tbsp olive oil
110g/4oz onion, finely diced
1 garlic clove, crushed
1 tsp sugar
salt and freshly ground black pepper
400g can chopped tomatoes
220ml (a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
150g mozzarella/parmesan grated
Garlic bread
Prep:
Meatballs:
Heat two tbsp of olive oil in a heavy stainless steel saucepan over a gentle heat. Add the onion and garlic and cook for about 5 minutes stirring throughout, until soft and translucent. Allow to cool.
In a large bowl, mix the minced beef with the cooled cooked onion and garlic mixture. Add the herbs, chilli (optional), breadcrumbs and beaten egg and season with salt and pepper and mix well.
Divide the mixture into approximately 24 and make into firmly rolled balls. Cover the meatballs and refrigerate until ready to cook.
Heat a frying pan with olive oil and seal the meatballs on a medium to hot heat turning once browned. Turn down the heat to medium to low and cook through for about 10 minutes.
Extra hot sauce:
Heat the olive oil in a stainless steel saucepan. Add onion and the crushed garlic and cook on a medium to low heat until soft and translucent. Add the chopped tomatoes & Jack Daniel’s® Extra Hot Habanero Barbecue Sauce. Cook the sauce on a simmering low heat uncovered for approximately 30 minutes.
Assembly:
When meatballs are cooked, put them into an ovenproof dish with the extra hot sauce. Taste and balance the seasoning sugar, salt and freshly ground pepper. Top with grated mozzarella/parmesan. Place under a preheated grill until the cheese has melted.
Serve the Flamin’ Hot Meatballs with fresh warm garlic bread.
STICKY & SWEET SPICY PORK RIBS
Serves 4
Ingredients
220ml (a bottle) Jack Daniel’s® Hot Pepper Steak Sauce
1.5kg baby back pork ribs, silver skin removed
Honey – half a jar
1 red chilli
Half cucumber
4 spring onions
Prep:
Put the rack of ribs into a zip-lock type plastic food bag and add the full bottle of Jack Daniel’s® Hot Pepper Steak Sauce – massage fully into the coat of the meat. Seal and leave for 12 to 24 hours in the fridge, turning occasionally.
Pre-heat the oven at 400°F/200ºC/Gas Mark 6 for 10 minutes.
Remove the marinated pork ribs and place on a roasting tray in the centre of the oven, making sure that you cover the tray tightly with aluminium foil, and cook for 30mins.
Reduce the heat to 300°F/150C/Gas Mark 2 and roast the ribs for a further 1 ½ hours until meat is tender.
Remove the foil and baste the ribs with the excess Jack Daniel’s® Hot Pepper Steak Sauce and a tablespoon of honey to each side of the ribs, making sure that you spread the mixture evenly.
Cook at 400°F/200ºC/Gas Mark 6 in the oven for a further 20 minutes, until the meat is sticky and coming off the bone but not burning. Alternatively finish the ribs off on a griddle or outdoor BBQ for 15 minutes.
Once the ribs are cooked place on a cutting board and allow to rest for 10 minutes covered with foil to retain the heat. Using a sharp knife, carefully slice between the ribs to separate into individual ribs.
Create an extra dipping sauce by adding a large splash of Jack Daniel’s® Hot Pepper Steak Sauce and honey to the roasting tray. Gently heat over the hob to reduce the consistency whilst stirring regularly and then pour the sauce into dunking bowls.
Arrange ribs on a serving platter and serve with your choice of garlic bread or corn bread to dunk into the sauce.
Serve with shredded spring onion, cucumber and finely sliced red chilli.
SLOW COOKED BEEF STEW WITH A PUFF PASTRY TOPPER
Serves 4 to 6
Ingredients
220ml (a bottle) Jack Daniel’s® Hot Pepper Steak Sauce
700g beef stewing steak or rump steak, cut into 3cm chunks
2 large carrots, cut into thick rings
2 large onions, roughly chopped
150g button mushrooms or field mushrooms, quartered
400ml water
1 beef stock cube
400g canned chopped tomatoes
75g flour or for richer beef flavour add gravy granules
Pastry
500g puff or shortcrust pastry
1/2 egg whisked or 1 tbsp milk
Sea salt, crushed
Sides
Baby new potatoes
Butter
Fresh parsley – roughly chopped
Fresh sugar snap or frozen garden peas
Prep:
Place the carrots, onions, beef, full bottle of Jack Daniel’s® Hot Pepper Steak Sauce, and water in to a slow cooker or casserole dish, crumble in 1 beef stock cube and place the lid on.
If using a slow cooker – cook on low heat for 8 to 9 hours or a high heat for 4 hours depending on the amount of time you have.
If using a conventional oven, use a casserole dish with a lid and cook for 3 hours at 325°F/170°C/Gas Mark
Once all ingredients are tender, add the mushrooms, water and sifted flour or stir in the gravy granules to thicken.
Take the lid off the casserole dish or (if you have used a slow cooker) pour into a casserole dish and gently top with rolled puff pastry – brush the topper with the whisked egg or milk to glaze and pinch the sides to make sure the topper is secure. Optional: sprinkle with a light coating of crushed sea salt.
Turn the oven up to 400°F/200°C /Gas Mark 6 and bake for approx 30 minutes until pastry is golden brown and crispy.
Serve with buttered baby new potatoes, chopped parsley and peas.