Honey BBQ RECIPES

Honey BBQ 7 Layer Dip

Instructions

1. Create Honey BBQ Beans: Add all ingredients to a bowl. Mix together. Keep separate until assembly.

2. Create Guacamole: Add all ingredients to a bowl. Mix together. Keep separate until assembly.

3. Create Pico de Gallo: Add all ingredients to a bowl. Mix together. Keep separate until assembly.

4. Assemble the Dip: Spread the Honey BBQ Beans across the base of the dish. Then top with a layer of guacamole, a layer of sour cream, a layer of shredded lettuce, corn, pico de gallo, and olives. Serve with corn tortilla chips.

Honey BBQ Chicken Wings

Instructions

In a shallow bowl, combine almond flour, tapioca starch, paprika, chili powder, cayenne pepper, black pepper and salt, and mix.

1. In another bowl, whisk egg.

2. Dredge each piece of chicken in egg then flour mixture until coated well. Shake to remove any excess, and set on a plate.

3. Line air-fryer basket with parchment paper and place chicken pieces inside, leaving enough room for air to flow. Work in batches if needed.

4. Lightly spray with cooking oil spray and cook at

5. Place in parchment-lined air fryer basket, lightly spray with cooking spray, and cook at 375˚F for 12 minutes, shaking halfway.

Prepare Sauce:

1. When chicken is almost done, heat a small pot or medium-sized nonstick pan over medium.

2. In a small bowl, whisk together the honey bbq sauce and water.

3. Pour mixture into pot/pan and allow to slightly thicken.

Combine & Serve - Transfer chicken to bowl, pour heated sauce and toss to coat well.

Honey BBQ Jackfruit Sandwiches

Instructions

1. Drain and rinse the jackfruit. Chop off the inner core of each jackfruit piece and discard. Break the jackfruit apart to create a nearly shredded appearance, leaving some pieces intact.

2. Warm a frying pan on medium-low heat. Add oil and onion. Cook for 5 minutes or until the onion is translucent. Add jackfruit, paprika, garlic powder, chili powder, salt, and pepper. Combine and cook for 5 minutes, stirring occasionally. Add the Mr. Spice Honey BBQ sauce and water. Stir to combine. Reduce heat and simmer (covered) for 20 minutes, stirring occasionally.

3. Meanwhile, prepare the coleslaw. In a large bowl, combine mayo, lime juice, honey/maple syrup, salt, and black pepper. Whisk together. Add shredded cabbage and carrots. Toss to coat the ingredients. Store in the refrigerator while the jackfruit cooks.

4. Serve jackfruit on whole grain buns along with the coleslaw. Add any additional condiments.

Honey BBQ Baby Back Ribs

Instructions

1. 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.

2. 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.

3. 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 2 hours or until rib meat pulls away from bones and is tender.

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

Honey BBQ Jackfruit Tacos

Instructions

1. 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.

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

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

4. 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!

Spicy Coconut Shrimp

Instructions

1. 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).

2. Stir in skim milk (or coconut milk, pineapple juice, or vanilla soy milk) and Mr. Spice Honey Barbecue Sauce. Simmer uncovered until shrimp is tender, about 5 minutes.

3. Transfer to serving dish and garnish with shredded coconut.

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

BBQ Baked Beans

Instructions

1. Preheat the oven to 400 degrees.

2. Place oil into a skillet over medium heat.

3. Add the onion and green pepper to the skillet and cook for about 7 minutes until onions are translucent, stirring occasionally.

4. Turn the skillet to low heat and add the garlic powder, bbq sauce, brown sugar, mustard powder, vinegar, red pepper flakes and ketchup. Stir occasionally until the mixture is warmed and a little thickened, about 10 minutes.

5. Combine the beans with the sauce in a 9x9 casserole dish (2 ½ quart). Stir well.

6. Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake another 15-20 minutes.

Note about beans: The recipe is shown with a mixture of pinto and kidney beans. If you prefer a more traditional baked bean dish, use canned navy beans.