Thrill the Grill

Make Gameday – or any day – a little sweeter with these winning recipes

Recipes courtesy of Nature Nate’s | naturenates.com/honey-recipes

 

Pork Spare Ribs with Honey Rub

3-4 pounds country style pork ribs

1/4 cup Nature Nate’s Raw & Unfiltered Honey

1 teaspoon liquid smoke

1 teaspoon sea salt

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon garlic powder

1/2 teaspoon freshly ground black pepper

Preheat oven to 275 degrees. In a bowl, stir until honey and liquid smoke are well combined. Coat ribs with honey mixture. Stir together remaining ingredients and rub evenly over ribs.  Place in a roasting pan and cover. Roast for 3-4 hours or until very tender. Serves 4.

 

Sesame Honey Chicken Wings 

4 pounds chicken wings

2 tablespoons sesame oil

3 cloves garlic, minced

1/3 cup Nature Nate’s Raw & Unfiltered Honey

1/3 cup orange juice

2-4 tablespoons Sriracha sauce

1 teaspoon salt

6 tablespoons sesame seeds, divided

Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients except for chicken wings and 2 tablespoons of the sesame seeds. Place the wings in a shallow baking dish in a single layer. Spoon sauce evenly over all. Cover with foil and bake for  1 hour and 15 minutes. Remove foil and spoon sauce from the pan onto the wings. Sprinkle remaining sesame seeds evenly over top. Serves 4.

 

Honey Wasabi Boiled Eggs

6 eggs, hard boiled, peeled and cooled

1 teaspoon Nature Nate’s Raw & Unfiltered Honey

1 teaspoon wasabi paste

3-4 tablespoons mayonnaise

1 green onion, chopped finely

2 tablespoons parsley, chopped finely

1/2 teaspoon salt

Cut eggs in half horizontally. Gently remove yolks and place them in a bowl with remaining ingredients. Mash well. Season to taste. Add mayonnaise to achieve desired texture.  Spoon into a pastry bag with a wide tip.* Place eggs on a platter or into a tart tin. Garnish with extra parsley and green onion slices. Makes one dozen.

*If you don’t have a pastry bag, just spoon the filling into a sturdy plastic bag. Cut off one of the tips and squeeze the filling through the hole.

 

Grilled Peaches & Honey Cream

1/4 cup cream

1/4 teaspoon salt

1/2 teaspoon vanilla

1/4 cup Nature Nate’s Raw & Unfiltered Honey

4-6 peaches, halved and pitted

1/3 cup bleu cheese or gorgonzola (optional)

2 tablespoons walnut halves, toasted (optional)

4-5 leaves fresh basil, chopped (optional)

Whisk together honey, cream, salt and vanilla. Place peaches on preheated grill (or in a pan under a broiler). Grill, skin side down, for about 5 minutes. Turn and fill the holes where the pits were with the honey mixture. Continue cooking for another 4-5 minutes while basting with the extra honey syrup. Serve these warm with gorgonzola or blue cheese, walnuts and basil, if desired.