Recipes incorporating Muirhead Barbeque Sauce

Muirhead  Recipes

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Recipes Incorporating Muirhead  Barbeque Sauce

Barbeque baby back ribs Barbeque coleslaw Barbeque meatloaf Seafood en brochet


Muirhead  BARBEQUE BABY BACK RIBS

             1 jar (17 oz.) Muirhead  Barbeque Sauce
             2 racks of baby back ribs

Preheat oven to 325° F. Cut ribs to serving size pieces (2 to 3 ribs each). Place ribs on a rack in a shallow roasting pan. Pour ½ inch of water into the roasting pan. Brush ribs lightly with Muirhead  Barbeque Sauce. Cover pan tightly with aluminum foil. Bake for 2 ½ hours or until meat is tender.

Preheat the grill. Place ribs directly on hot grill and brush liberally with Muirhead  Barbeque Sauce. Grill until a nice glaze forms, about 10 to 20 minutes. Do NOT burn. Serves 4 to 6.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2004
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Muirhead  BARBEQUE MEATLOAF

             1 ½ pounds ground meat
             1/3 cup Muirhead  Barbeque Sauce for loaf
             ¾ cup breadcrumbs
             2 tbsp. chopped parsley
             2 eggs
             1/3 cup Muirhead  Barbeque Sauce for basting
             3 bacon strips

Mix first five ingredients well and shape into loaf form in a roasting pan. Baste loaf with 1/3 cup Muirhead  Barbeque Sauce and top with bacon strips. Bake at 350° for one hour. Serves 6.

Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2006
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Muirhead  Barbeque COLESLAW

             Head of white cabbage about 8" diameter, shredded
             ½ jar (17 oz.) Muirhead  Barbeque Sauce
             Salt and pepper to taste

Combine cabbage with Muirhead  Barbeque Sauce. Add salt and pepper to taste. Toss several times. Refrigerate overnight or at least 2 hours. Serves 8.

Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2005
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SEAFOOD EN BROCHET

             1 green pepper, cut into 1 inch pieces
             16 cherry tomatoes
             8 small red skinned potatoes, cooked
             8 small onions, par-boiled
             8 shrimp, peeled
             8 sea scallops
             8 small pieces of monk fish
             1/2 jar Muirhead  Barbeque Sauce
             8 wooden skewers

Preheat broiler or grill. Skewer alternate pieces of green pepper, tomatoes, scallops, peeled shrimp, red skinned potatoes, onions, and monk fish. Baste with Muirhead  Barbeque Sauce. Broil or grill for 10 minutes, turning and basting twice with Muirhead  Barbeque Sauce. Serve with additional Muirhead  Barbeque Sauce on the side. Serve immediately. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2006
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