The days are getting longer and hotter, and you’re itching to head outside to kick off grilling season. After a few weeks of eating the same boring burgers and hot dogs, you’re looking for something a little more exciting—and so are your guests. These recipes can help take your grilling skills to the next level and make your next party something to brag about.
When people come over for Buffalo chicken, they expect authentic flavor, so give the people what they want by making Buffalo chicken sandwiches with Frank’s RedHot Buffalo Wings Sauce.
Now that you’ve proved your grilling chops, it’s time to kick it up a notch. Every party has a few tough critics, so it’s important to make something impressive and delicious that appeals to a different palate. Enter: sweet chili ribs. Start with two full racks of pork spareribs, and then load them up with Frank’s RedHot Sweet Chili Sauce, garlic and ginger, making sure to spread that mixture all over the ribs.
For more grilling tips and recipes, visit franksredhot.com/recipes.
Buffalo Chicken Sandwich
- 4 boneless, skinless chicken breast halves (if thick, cut horizontally into two even pieces)
- 1 bottle (12 ounces) Frank’s RedHot Buffalo Wings Sauce, divided
- 1/4 cup blue cheese or ranch dressing
- 4 hard rolls, split
- 1/4 cup blue cheese crumbles
- lettuce leaves (optional)
- tomato slices (optional)
- red onion rings (optional)
Marinate chicken in 6 ounces Buffalo wings sauce for 30 minutes or up to 3 hours. › Mix remainder of Buffalo wings sauce and dressing together. › Keep refrigerated until ready to use. › Grill chicken 12 minutes, turning once, or until no longer pink in center. › Place 2 tablespoons of mixed sauce on each roll half. Place chicken on top of roll half, and top with 1 tablespoon blue cheese crumbles. › Add lettuce, tomato and onion rings, if desired. › Top with second roll half. › Repeat for remaining sandwiches.
Sweet Chili Ribs
- 2 full racks pork spareribs, trimmed (about 6 pounds)
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 1 bottle (12 ounces) Frank’s RedHot Sweet Chili Sauce, divided
Heat grill to 250°F, and prepare for indirect cooking. › Spread ribs with ginger and garlic. › Place ribs on rib rack or in foil pan. › Cook on covered grill 2 hours. › Spread 6 ounces sweet chili sauce evenly over ribs then cook another hour, until tender. › Baste ribs with remaining sweet chili sauce during last 15 minutes of cooking. › If desired, at end of cooking time grill ribs over direct heat to char slightly.
