Liudas’skitchen

Buffalo wings with Ghost Ritual

The classic that vanishes from the table first.

You’ll need (serves 4):

• Chicken wings (middle parts) — 1 kg
• Buttermilk (or kefir) — 250 ml
• Pickle brine — 100 ml
• Butter — 40 g
• Ghost Ritual — 4 tbsp (milder — Jalapeño Club)
• Salt, pepper

How:

1. Marinate the wings in pickle brine for 1 h, then in buttermilk for 4 h (or overnight).
2. Pat dry, bake at 220 °C for 35–40 min until crispy (or in an air fryer).
3. Melt the butter in a pan, stir in Ghost Ritual — a real buffalo glaze.
4. Toss the wings in the sauce. Serve with carrot sticks and a blue-cheese dip.

🌶For the brave:swap half the Ghost Ritual for Sabotage.

Sauce: Ghost Ritual

Pork ribs with Masala Blaze glaze

Slow-baked until the meat falls off the bone.

You’ll need (serves 4):

• Pork ribs (2 racks) — 1.5–2 kg
• Spice rub (brown sugar, paprika, salt, pepper, garlic powder) — 2 tbsp
• Glaze: 100 ml Masala Blaze + 2 tbsp honey + 1 tbsp soy sauce

How:

1. Remove the membrane from the bone side. Rub in the spices.
2. Wrap in foil, bake at 160 °C for 3–4 h until the meat falls off the bone.
3. Unwrap, brush with the Masala Blaze glaze, grill for 10 min until sticky and glossy.

Tip:more fire — use Ghost Ritual for the glaze.

Sauce: Masala Blaze

Spicy beef-rib soup

A spoon of yoghurt cools, Masala Blaze warms.

You’ll need (serves 4):

• Beef ribs — 600 g
• Beef stock — 1 l
• 1 carrot, 1 onion, 1 celeriac, ½ leek
• 100 g mushrooms, 2 garlic cloves
• 1 tbsp tomato paste, bay leaf, salt
• Masala Blaze — 2 tbsp
• To serve: yoghurt, coriander, a bread roll

How:

1. Roast the ribs at 220 °C for 10 min.
2. In a pot, sauté the diced vegetables + mushrooms, stir in the tomato paste.
3. Pour in the stock, add the ribs and bay leaf. Simmer on low for 3–4 h.
4. Remove the bones, shred the meat, stir in Masala Blaze.
5. Serve with a spoon of yoghurt, coriander and a bread roll.

Sauce: Masala Blaze

BLT with Jalapeño Club

Bacon, tomato and green heat.

You’ll need (4 sandwiches):

• Bread — 8 slices
• Bacon — 200 g
• 4 tomatoes, a handful of lettuce
• Spread: 4 tbsp mayo + 2 tbsp Jalapeño Club

How:

1. Fry the bacon until crispy, toast the bread.
2. Mix the mayo with Jalapeño Club.
3. Layer lettuce, tomato, bacon, spread the sauce generously. Press together.

Sauce: Jalapeño Club

Coleslaw with Jalapeño Club

A fresh, crunchy side for BBQ.

You’ll need (serves 4):

• White cabbage — 300 g
• Red cabbage — 150 g
• 1 carrot (~80 g), ½ red onion, 1 celery stalk
• A handful of coriander
• Dressing: 4 tbsp mayo + 1 tbsp Jalapeño Club + 1 tsp mustard + 1 tsp lemon juice + a pinch of sugar, salt

How:

1. Shred the cabbage and carrot into thin strips. Slice the onion and celery thinly. Chop the coriander.
2. Mix the dressing.
3. Pour over the vegetables, mix well. Let it rest 15 min — the flavours will come together.

Tip:a perfect match for buffalo wings or ribs.

Sauce: Jalapeño Club

Burger sauce with Ghost Ritual

One spoonful — and the burger is never the same.

You’ll need (~4 burgers):

• Mayo — 4 tbsp
• Ketchup — 1 tbsp
• Ghost Ritual — 1–2 tbsp (to taste)
• Mustard — 1 tsp
• 1 finely chopped pickle
• A pinch of smoked paprika, salt, pepper

How:

1. Mix all the ingredients in a bowl.
2. Taste and adjust the heat to your liking.
3. Spread generously on the bun — bottom and top.

Tip:a hot-smoky balance that clings to the meat. Great as a fry dip too.

Sauce: Ghost Ritual