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Beef Recipes | Main Dishes, Appetizer and Snacks

Hot & Spicy Marinade

Renowned Marinades

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Ingredients

1 rack of Beef Dino Ribs
1 bottle Allegro Hot & Spicy Marinade
Allegro Sweet Heat Seasoning (to taste)
1 cup Allegro Honey BBQ Sauce
12 Hawaiian Sweet Rolls
1 cup Sharp Cheddar Cheese
Dill pickle chips
Butter (melted)
Salt (to taste)
Pepper (to taste)
Garlic Seasoning (to taste)

Directions

Place the ribs in a large airtight container or a heavy-duty resealable bag. Pour the Allegro Hot & Spicy Marinade over the ribs, ensuring they are fully submerged or well-coated. Refrigerate for at least 8 hours, or overnight for the best flavor and tenderizing results.
Preheat your oven to 325°F (165°C). Remove the ribs from the marinade and pat them slightly with a paper towel (you want some moisture left so the seasoning sticks). Rub a generous amount of Allegro Sweet Heat Seasoning over all sides of the rack.
Place the ribs in a roasting pan or on a wire rack set over a baking sheet. Cover tightly with foil to lock in the moisture. Roast for approximately 4 hours, or until the meat is fork-tender and beginning to pull away from the bone.
During the last 30 minutes of cooking, remove the foil and brush the ribs liberally with Allegro Honey BBQ Sauce. Return them to the oven uncovered to allow the sauce to tack up and caramelize.
Once the ribs are done, let them rest for 15 minutes. Remove the bones (they should slide right out) and shred the beef into bite-sized chunks or slices, tossing them with any remaining pan juices.
Slice the entire pack of Hawaiian rolls in half horizontally. Place the bottom half of the rolls in a baking dish. Layer the pickles across the rolls, followed by the shredded beef and the cheddar cheese. Place the top half of the rolls on. Brush the tops with melted butter and sprinkle generously with SPG seasoning.
Lower the oven to 300°F and bake the sliders for 5–10 minutes, or until the cheese is completely melted and the tops of the rolls are golden brown. Slice into individual sliders and serve warm.

Courtesy of @jennys_coastal_cuisine