Carolina Reaper Grilled Five-Spice Short Ribs Recipe

                                    Carolina Reaper Grilled Five-Spice Short Ribs Recipe

                          Fire up your grill and get ready for some serious spicy tasty Smoked Ribs.

Ingredients

• 3 to 4 pounds beef short ribs, bone-in
• For the rub:
• 2 tablespoons Chinese 5-spice powder
• 1 tablespoon  fine grained sea salt
• 2 teaspoons sugar
• 2 teaspoons ground white pepper
• 1 tablespoon Carolina Reaper Chili Pepper Powder
• For the sauce:
• 1 cup hoisin sauce
• 1/3 cup dry sherry
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1/4 cup ketchup
• 1 teaspoon Carolina Reaper Chili Pepper Powder
• 2 tablespoons unseasoned rice vinegar, or more to taste
• 2 cloves garlic, minced
• 1 tablespoon peeled, minced ginger
• 2 scallions, white and green parts minced
• 4-5 chunks of cherry wood

Instructions:

1.  
   Combine all of the ingredients for the rub in a small bowl. Liberally coat the ribs with the rub on all sides. Cover the ribs in plastic wrap and refrigerate overnight.


2.  
   While the ribs are smoking, combine all of the ingredients for the sauce in a medium saucepan. Cook over low heat, stirring frequently, until the sauce thickens slightly, about 10 minutes. Remove from the heat and set aside to cool.
   
   
3.  
   When the ribs are done, brush them all over with sauce. Place them on a hot grill for 1-2 minutes per side, or keep them in the smoker for an additional 15 minutes, to caramelize the sauce. Serve with remaining sauce.

For all your hot spicy chili pepper needs www.firehousechilli.com
You can also use Trinidad Scorpion and 7 Pod Chili Peppers

7th Heaven Chocolate, Chili & Tequila Cake Recipe

7th Heaven Chocolate, Chilli & Tequila Cake Recipe

An easy chocolate cake with a kick from chilli and tequila
"This cake is unbelievably easy to make..A brilliantly simple cake recipe (mix it all together in one bowl and bake it!).Chocolate, Chili & Tequila...Can life get any better than this? I Think not!

Serves 12

Ingredients

• 200g dark chocolate with 70% cocoa solids
• 200g butter
• 2 tsp dried Ghost Pepper chilli flakes
• 4 eggs
• 150g caster sugar
• 3 tbsp ground almonds
• 1 tbsp plain flour
• 2 tbsp tequila, plus a little extra to serve
• Salt flakes

Method

1. Preheat the oven to 180°C/gas mark 4. Grease a 23cm round cake tin and line with greaseproof paper.
2. Melt the chocolate, butter and chilli in a glass or metal bowl over a pan of barely simmering water or in a microwave, taking care not to burn the chocolate. The bowl must not touch the water as this will split the mixture. Remove from the heat, stir and leave for a few minutes to cool.
3. Stir in the eggs one by one, then the sugar, followed by the almonds, flour, a pinch of salt and the tequila. Pour the batter into the cake tin and sprinkle over a generous amount of salt flakes. Bake for 20 minutes.
4. Leave to cool and just before you serve, drizzle a little tequila over each slice.

Chili Flakes available at www.firehousechilli.com