Master Chef Sharone Hakman‘s line of gourmet BBQ sauces can add excitement to any dish from burgers to Brussels sprouts. They are fantastic for grilled meats, but they also shine as a marinade, with veggies or even in cocktails!
Whether you choose Chipotle Bourbon, Habanero Pineapple or Thai Chile Tamarind, each sauce is handcrafted to perfection with a complexity of layers and counterbalanced flavors. Try one of Hak’s recipes that follow, or substitute Hak’s BBQ Sauce next time you fire up the grill!
HAK’S RIBS
Serves 2
INGREDIENTS
- 1 slab baby back ribs
- Hak’s Rub (recipe below)
- 2 bottles dark beer (like Guinness)
- 1 bottle Hak’s BBQ Sauce
HAK’S RUB
- 2 tablespoons salt
- 1 tablespoon fresh cracked pepper
- 2 tablespoons smoked paprika
- 1 teaspoon chipotle powder
- 2 tablespoons brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon ground thyme
- 1 tablespoon ground coriander
DIRECTIONS
Preheat your over to 200F. Stir rub ingredients together to blend. Rub Hak’s rub generously over the ribs and then place in a roasting pan. Pour beer in the roasting pan around the ribs. Cover lightly with foil. Place in oven and cook for about 4 hours.
Preheat your grill to high. Remove ribs from roasting pan. Pour Hak’s BBQ Sauce into a bowl and with a brush, apply the sauce generously to the ribs. Place ribs on the grill and allow the sauce to caramelize both sides of the ribs, about 30 seconds each side. Do this several times to give it a nice coat. Enjoy!
HAK’S BACKYARD BURGER
Serves 4
INGREDIENTS
- 2 pounds fresh ground beef
- 8 strips bacon (Sharone likes cured applewood smoked center cut)
- 4 burger buns
- 4 slices sharp cheddar
- 3 red onions
- 1 bottle Hak’s BBQ Sauce
- Salt & pepper, to taste
DIRECTIONS
Set your oven to 350F and bake the bacon for 20 minutes, until crispy and golden (there is no problem frying them up if you prefer). Slice the red onions into rings and saute with oil until caramelized, about 20 minutes. Season with salt and pepper to taste.
Preheat your grill to high. Form four 1/2 pound thick patties and season with salt and pepper. Grill ‘em! Sharone does about 2 minutes each side, twice over, for a medium rare. Top with slices of cheese. Toast your buns and assemble. Top the burgers with the bacon and onions, then smother each with a healthy pour of Hak’s BBQ Sauce.
