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Sweet and Spicy Short Ribs with Egg Noodles

4 (9 oz.) beef short ribs

2 to 3 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

1 (8-10 oz.) jar hoisin sauce

2 cups beef broth

1 (8 oz.) package egg noodles, prepared according to package directions

Preheat oven to 325˚F. In a skillet, brown ribs on all sides; transfer to a casserole dish or Dutch oven. Pour broth over ribs. Cover and bake 2 hours. Combine seasoning and hoisin sauce and pour over ribs. Cover, return to oven and bake another 20-30 minutes until tender. Serve ribs over egg noodles.

SIMILAR RECIPES

Sweet and Spicy Chicken

Sweet and Spicy Chicken

3 to 4 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

4 chicken leg quarters

1 Tbsp. olive oil

1 yellow onion, cut into 1/2-inch wedges

1 (28 oz.) can diced tomatoes

1 (10 oz.) box raisins

Place onions on the bottom of a slow cooker. In a skillet, cook chicken skin side down in olive oil until golden, about 4 minutes; flip and cook 2 minutes. Transfer chicken to slow cooker and top with tomatoes and raisins. Cook on low 5-6 hours or on high 3-4 hours.

Jerk Fish

Jerk Fish

1 lb. white fish, such as cod

1 to 2 Tbsp. Halladay's Sweet & Spicy Jerk Chicken Seasoning

1 cup spinach

1 Tbsp. butter or olive oil

Preheat oven to 350˚F. Evenly coat fish with seasoning; place on a sheet of foil. Top with spinach and butter. Close foil into a pouch. Bake (or grill) until fish is firm, about 15 minutes.

Spicy Chicken and Broccoli

2 lbs. boneless, skinless chicken breasts, thinly sliced crosswise

2 Tbsp. olive oil

1 head broccoli, steamed

1/2 cup hoisin sauce

2 Tbsp. Halladay's Maple Habanero Seasoning

Cooked jasmine rice, optional

In a large skillet, cook chicken in olive oil until browned and cooked through, about 3 minutes. Stir in broccoli hoisin and seasoning; cook until heated through, about 3 minutes. Serve over rice.

Bacon, Beef & Mushroom Ragu

Bacon, Beef & Mushroom Ragu

3 to 4 slices of bacon, chopped

1/4 lb. cremini mushrooms, chopped

2 to 3 Tbsp. Halladay's Classic Meat Sauce

1 lb. ground beef

1 medium onion, finely chopped

3 Tbsp. tomato paste

2 cups beef stock

1 lb. ziti or pasta of choice

Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving ½ cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.