Escape the heat with these indoor barbecue recipes

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Chef Jesse showed creative BBQ dishes that you can do even if you don't have an outdoor space.

Baby Back ribs with Chef Jesse BBQ Sauce
Serve 6
¼ cup paprika
½ tsp Cayenne pepper
½ tsp black pepper
½ tsp White pepper
2 tsp granulated garlic
2 tsp granulated onion
1 tablespoon brown sugar
1 tablespoon Smoked Salt
2 pounds of baby back 9 cleaned and membrane removed
1/3 cup of apple juice
Mix all the spices above in a bowl, then rub on the ribs, put the ribs in a shallow glass container, cover overnight. Next day preheat oven 350, roast ribs for 1 hour uncovered, or until golden brown,then after the ribs brown, wrap the ribs in foil, add apple juice ,( apple juice will create steam to tenderize the ribs) then put in shallow pan, lower the to 300, cook for 1 ½ more or until fork tender, let rest for 10 minutes, brush on BBQ brown for 5 minute more, keep hot.

Chef Jesse BBQ Sauce

1 tbsp canola oil
1 onion, Minced
1 medium garlic, minced
1 cup Ketchup
1 cup chili sauce (Heinz 57)
2 tsp hot sauce
½ cup of apple juice
1 cup Honey
1 cup water
2 tbsp of Cider vinegar
1/4 cup creole mustard
½ honey
1tbsp Worcestershire sauce
½ tsp fresh Thyme
Pinch salt and pepper (to taste)
In heavy saucepan, add oil over medium heat, cook onion and garlic until softened, 3 to 5 minutes, Stir in ketchup, chili sauce, hot sauce, apple cider, water, cider vinegar , Honey, creole mustard, Worcestershire, thyme, salt and pepper, bring to a boil, reduce heat, simmer uncovered for 20 minutes, adjust the taste

CHEF JESSE’S SHRIMP BOIL
Make 8 Servings
½ cup old bay seasoning
2 tablespoons of kosher salt
4 quarts water
1 (12oz) beer
8 medium red potatoes cut in quarters
2 medium Vidalia onions cut in wedges
1 garlic clove cut in half
2 pounds smoked sausages cut in 2 inches, length
8 fresh sweet corn on the cob, cut in half
4 medium shrimp shell on or off, season with favorite Creole spice
Fresh spring thyme
Sprinkle of crush red pepper
In an 8 quart stock pot, bring to old bay season, salt, water and beer to a boil.
Add potatoes and onions, cook over high heat for 8 minutes.
Add smoked sausages; continue to cook on high for 5 minutes.
Add corn to pot, continue to boil for 7 minutes, add fresh thyme.
Add shrimp in shells, cook for 4 minutes.
Drain liquid, pour on platter, and add more old bay seasoning

CREAMY COLE SLAW

1 large green cabbage, minced
1 carrot, shredded
3 green onions, minced
1 medium green pepper diced ½ cup mayonnaise
½ cup sour cream
½ teaspoon salt
2 teaspoons sugar
1 tablespoon cider vinegar
2 teaspoons prepared mustard “Horse Radish” pinch
1/8 celery seeds, black, white, red pepper
In a large bowl combine the mayonnaise, sour cream, salt, sugar, vinegar and mustard. Stir, pour over cabbage and refrigerate for serving.

CHEF JESSE’S SHRIMP BOIL
Make 8 Servings
½ cup old bay seasoning
2 tablespoons of kosher salt
4 quarts water
1 (12oz) beer
8 medium red potatoes cut in quarters
2 medium Vidalia onions cut in wedges
1 garlic clove cut in half
2 pounds smoked sausages cut in 2 inches, length
8 fresh sweet corn on the cob, cut in half
4 medium shrimp shell on or off, season with favorite Creole spice
Fresh spring thyme
Sprinkle of crush red pepper

In an 8 quart stock pot, bring to old bay season, salt, water and beer to a boil.
Add potatoes and onions, cook over high heat for 8 minutes.
Add smoked sausages; continue to cook on high for 5 minutes.
Add corn to pot, continue to boil for 7 minutes, add fresh thyme.
Add shrimp in shells, cook for 4 minutes.
Drain liquid, pour on platter, and add more old bay seasoning