Hard Rock Cafe Recipes (2024)

3 1/2 lbs slab(s) St. Louis ribs, thawed
2 cups water
2 tsp liquid smoke flavoring

***Sauce:***

1/4 cup chicken stock
2 cups ketchup
1 tsp. maple or Cane syrup
1/3 tsp. garlic powder
1/4 tsp. black pepper
2 1/2 Tbsp Wesson oil
1 3/4 tsp. liquid smoke
1 tsp. French's mild yellow mustard
1 1/4 Tbsp dark brown sugar
1 1/2 Tbsp Worcestershire sauce
1 bay leaf
3 Tbsp white vinegar
3 Tbsp orange juice

- Mix water and liquid smoke in a large container.
- Place thawed rib racks into marinade for 15 minutes.
- Place ribs in roasting pan, cover with aluminum foil. Bake at 375 degrees for 2 hours.
- Remove from oven and allow ribs to cool at room temperature not more than 30 minutes.
- Barbecue Sauce: Place chicken stock, ketchup, maple syrup, garlic powder, black pepper, salad oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stockpot and bring to a boil. Add white vinegar and orange juice. Simmer for 5 minutes. Don't over boil because the orange juice and vinegar will make the sauce bitter. Remove and discard the bay leaf after cooking.
- Place cooked ribs on grill, bone side down. Turn them over to grill meat.
- Turn bone side up and brush with barbecue sauce.
- Remove from grill and brush with additional sauce before serving.

15 oz pinto beans (with liquid)
2 tsp corn starch
½ cup ketchup
1/3 cup white vinegar
¼ cup brown sugar
2 tbsp diced onion
1 tsp mustard paste
½ tsp chili powder
¼ tsp salt
¼ tsp crushed black pepper
½ cup cooked chicken

- Preheat oven to 350 degrees F.
- Combine all ingredients in mixing bowl except corn starch. Mix well.
- Dissolve cornstarch in 2 tbsp of water to make paste. Pour it into mixture and stir well.
- In a casserole dish, pour the beans mixture into the dish.
- Bake in preheated oven for 90 minutes until sauce gets thick.
-Stir in between so that beans are cooked evenly. Makes 6 servings.

3 lbs pork shoulder
1 quart hot water
1 quart apple-cider vinegar
1/2 cup Tabasco sauce
1/2 cup granulated sugar

- Combine vinegar, Tabasco sauce, sugar and hot water in a bowl. Stir until sugar is dissolved.
- Pour marinade over pork. Cover and refrigerate for 12 hours.
- Remove pork from marinade, place in a baking pan.
- Cook in 450 degrees F oven until browned.
- Pour some marinade on pork, lower temperature to 300, cover and slow-roast for 2 hours. Enjoy

2 tbsp oil
1 large onion, chopped
3 large cloves garlic, crushed
2 -1/2 lb hamburger
2 tbsp tomato paste
2 tbsp worcestershire sauce
2 tbsp barbecue sauce

2 tbsp chili powder
1 tbsp brown sugar, packed
1 tbsp soy sauce
2 tsp celery salt
1 tsp cumin
1 tsp ground black pepper
1 tsp seasoned salt

1 tsp instant dried minced onion
1 tsp instant dried minced garlic
cayenne pepper to taste
15 oz. Can tomatoes, chopped with liquid
16 oz. Can red kidney beans
4 oz. Jar pimentos with liquid
1 medium green pepper, chopped
1/4 cup diced celery

- Brown hamburger, drain off fat.
- Cook onion until softened.
- Add to hamburger; add crushed garlic.
- Combine tomato paste, worcestershire sauce, barbecue sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic and cayenne pepper. Mix well. Add to hamburger mixture.
- Bring to simmer over medium heat, cook and stir for 5 minutes.
- Drain and rinse kidney beans. Add to hamburger mixture along with tomatoes and their liquid. Reduce heat to low.
- Cook and cover for 15 minutes, stirring occasionally.
- Add pimentos and liquid, green pepper and celery.
- Cook uncovered for 5 minutes and stir occasionally.

2 cups cavatappi pasta
1/3 cup whole milk
4 ounces velveeta
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon ground black pepper
1/4 cup red bell pepper, diced and roasted
2 teaspoons seasoned breadcrumbs
2 teaspoons Parmesan cheese, grated
1/4 teaspoon parsley, minced

- Cook pasta in a saucepan by following directions on package. Drain.
- Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper.
- Use low heat for 10 minutes until cheese is melted and sauce is smooth.
- Add pasta and roasted pepper, then toss to coat pasta.
- Combine breadcrumbs, parmesan and parsley in a bowl.
- Pour pasta into a serving bowl and sprinkle parmesan crumbs with parsley over the top. Makes 4 servings.

1 pound medium shrimp, shelled
1 cup chopped cilantro
2 cloves minced garlic
1/3 cup lime juice
4 (9-inch) flour tortillas
1 tablespoon olive oil
2 large bell peppers, thinly sliced
1 large onion, thinly sliced
1/2 cup sour cream

- Stir together shrimp, cilantro, garlic, and lime juice. Let sit for 20 minutes at room temperature.
- Wrap tortillas in foil and place in 350 degrees f oven for about 15 minutes.
- Heat oil in a frying pan over medium-high heat. Add peppers and onion. Stir occasionally limp.
- Remove vegetables and keep warm.
- Add shrimp mixture to pan and increase heat with often stirring until shrimp are opaque in center; cut to test.
- Return vegetables to pan, mix with shrimp.
- Spoon shrimp mixture into tortillas. Top with sour cream and roll up. Makes 4 servings.