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Campfire Ribs, Grilled Country Style Pork Ribs

By 22 Comments

This is a recipe for Grilled Campfire Ribs. A country style pork ribs recipe that’s easy enough to take on a camping trip and perfect for feeding a hungry backyard BBQ party crowd. A quick stovetop simmer and then a long BBQ sauce marinade makes these country-style pork ribs a breeze to finish on the grill or over a campfire.

I have been compensated and provided with product by Stubbs Legendary Bar-B-Q sauces for this article. My opinions are my own. 

Easy country style pork ribs grilled with BBQ sauce

As we find ourselves on the eve of the biggest grilling holiday in America, I’m certain you’re on the hunt for last minute 4th of July food ideas to throw the ultimate party.

Looking for something new? Something unique? Something easy? Making ribs doesn’t have to be intimidating. This is an easy grilled ribs recipe that’s so hassle free, you’ll want to make time and again.

These grilled country-style pork ribs are fall off the bone tender and dripping in tasty BBQ sauce.

And if you plan ahead, they’re a breeze to grill and feed your hungry party crowd.

So instead of thinking about hot dogs and burgers, declare independence from mustard and catsup and grab a package of ribs and a bottle of BBQ Sauce.

Country style pork ribs in a disposable pan using stubbs pork marinade

Grilled Country Style Pork Ribs, Perfect Camping Food

I call these Campfire Ribs, a name that comes from our camping days and the meal planning around those trips. It’s a great pre-cooked ribs for camping recipe.

These country-style pork ribs are a hearty entree that’ll please hungry campers, and they are easy to transport and cook once you’re at your campsite. And if they’re an easy dinner for camping, just think how easy you’ll find this recipe for your own back yard.

How To Make Country Style Pork Ribs – A Make-ahead Recipe

Here’s why I love this recipe. The ribs are par-boiled stove top, then left to soak in a marinade sauce before a quick finish on a grill.

Stubb’s makes marinating an even easier task. No mixing or measuring,  just grab a bottle of their Pork Marinade. This spicy blend of chiles, lime and ginger will give a kick to anything pig, from pork chops to tenderloins to ribs.

Marinade for country style pork ribs in an easy to use disposable container

Marinate the ribs for 24 hours, or even better, two days. Using tongs, turn a few times during the marinade to coat with flavor.

Grilled Country Style Pork Ribs with BBQ sauce

The ribs are then easily finished on the grill for a quick slather and glaze with Stubb’s Legendary Bar-B-Q sauce.

Make Ahead Country Style Ribs For Camping

Not only is this a great backyard grilled rib recipes, this is a super easy make ahead rib recipe for camping. Simple, here’s what to do.

  • 24 hours before you’re leaving for your trip, par-boil the ribs for 20 minutes in a large pot on your stove-top
  • Transfer the ribs to a couple of zip lock bags and add the marinade. I like to double bag them just to make sure they stay sealed. Or you can place them in a disposable roasting dish. Which ever method works best for you for transporting.
  • Once at your campsite, throw the ribs on the grill and cook for 15 – 20 minutes basting liberally with BBQ sauce and turning frequently.

So pick up a package of country style pork ribs and a bottle of your Stubb’s pork marinade and bar-b-que sauce and enjoy an All-American platter of goodness this weekend.

Country Style Pork Ribs with Stubbs Bar-b-que sauce and bbq cole slaw

Looking for menu ideas to make that holiday party a complete success? How about a side dish of BBQ Coleslaw. This recipe is a Stubb’s original, using mayo and BBQ sauce. It’s flat out delicious and a perfect side dish for ribs.

And if you want to include burgers alongside those ribs for your 4th of July party, take a look at this recipe for Buffalo Burgers. One of our favorite Summer grilled burger recipes.

Recipe for Campfire Ribs, Grilled Country Style Pork Ribs

I hope you give this country style ribs recipe a try, and if you do, please come back and give it a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite country ribs recipe, let me know, I'd love to give it a try.

And if you’re a country style rib fan, you won’t want to mis my recipe for Slow Cooker Pork Ribs with Potatoes. Looking for more pork recipes? Don’t miss my Pork Category.

And, a very popular option for comfort food perfection is my recipe for Brats and Sauerkraut. This is an oven recipe that the family will flip over.

Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Oven Baked Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.

Grilled Country Style Pork Ribs with BBQ sauce
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4.78 from 9 votes

Grilled Country Style Pork Ribs, Campfire Ribs

This is a recipe for Campfire Ribs. A country style pork ribs recipe that’s easy enough to take on a camping trip and perfect for feeding a hungry back-yard BBQ party crowd. A quick stovetop simmer and then a long marinade makes these country style pork ribs a breeze to finish on the grill or over a campfire.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: American
Servings: 6
Calories: 721kcal
Author: Lea Ann Brown

Ingredients

  • 6 pounds country style pork ribs
  • 1 bottle Stubbs Pork Marinade Chile Lime Ginger Flavor
  • 2 Cups Stubbs Original BBQ Sauce

Instructions

  • In a large Dutch oven, parboil ribs in water to cover for 20 minutes. Drain immediately.
  • Place ribs in a roasting dish and pour the Stubbs Pork Marinade over them. Using tongs, turn the ribs several times to coat. Cover and refrigerate for at least 24 hours and preferably two days. Turning occasionally.
  • If you’ve taking these camping, marinade in 2 – 3 heavy duty gallon storage bags. Turning the bags occasionally.
  • Grill ribs over medium hot flame for 15 minutes, turning frequently and basting with Stubbs Original BBQ Sauce.

Notes

If you can’t find Stubb’s Pork Marinade, I’ve used this combination:
  • 3  Tablespoons oil
  • ⅓ cup hoisin
  • ⅓ cup soy sauce
  • 4 T. grated ginger
  • ¾ cup whisky
  • Zest and juice 1 orange
  • ½ cup brown sugar
  • 6 cloves garlic – pressed
Just mix ingredients and marinade for 24 hours.

Nutrition

Calories: 721kcal | Carbohydrates: 39g | Protein: 58g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 218mg | Sodium: 1165mg | Potassium: 1159mg | Fiber: 1g | Sugar: 32g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg

Country Style Pork Ribs …. It’s Whats for Dinner

Eggs Rio Grande, Mexican Breakfast Eggs

By 8 Comments

Adding rosemary, cider vinegar and Hatch Chile peppers bring a whole lot of pizzaz to scrambled eggs. This is one of our favorite and unique Mexican breakfast recipes. With a line up of ingredients that will wow the palate. Save this one for your next hungry breakfast crowd.

Mexican breakfast scrambled eggs with black beans.

What are Eggs Rio Grande?

This quick breakfast dish is made ala Southwestern with red cherry tomatoes, sweet onions, Hatch chile peppers, celery and seasoned with vinegar, sugar and rosemary. Yes, vinegar and sugar.

If you would have said to me, “add sugar and vinegar to your scrambled eggs next time you make them” I would have looked at you like you had two heads.

This recipe from the Albuquerque Junior League, Simply Simpatico Cookbook, asks us to do just that, and what a delicious surprise it is. It has most certainly become on of our favorite Mexican egg dishes. For your convenience, I’ve included an Amazon Affiliate Link for the cookbook if you’re interested in ordering. As an Amazon Affiliate, I receive a small commission at no charge to you.

It’s so good, that I’ve not only also served this for breakfast but have made it again for a quick, easy dinner. Served over warm flour tortillas and a side of black beans, it’s a great way to celebrate the flavors we love so much for an easy Mexican breakfast.

We don’t have garden fresh tomatoes yet, but cherry tomatoes, simply halved, then quartered worked beautifully in this dish. And with beautiful sweet Vidalia Onions in our markets now, you must try this recipe before those onions are gone.

This is very well balanced dish in flavor and in creamy texture. The onions and the peppers always make a great pair, and bringing in the celery, vinegar and sugar makes this an exciting experience.

What we love about this recipe is that the chopped vegetables aren’t cooked with the eggs, but added at the end. Just long enough for them to warm and blend flavor into the eggs.

Which brings a bit of a nice crunch to the dish. And why it’s important to practice your chopping skills and dice those onions and celery into small or medium dice, ¼ – ½ inch square.

How to Make Scrambled Eggs:

I’m of the opinion that scrambled eggs are very often over cooked resulting in a dry and rubbery texture. It’s the most common mistake in cooking the eggs. S

crambled eggs should be light, silky and with delicate curds. Every morning at Culinary School we made breakfast for 25. 

One of our preferred ways to cook scrambled eggs was to simply season with Fines Herbs, (a classic French herb seasoning mix of fresh parsley, chives, chervil, and tarragon). So yes, we got plenty of practice at scrambling eggs. Here are some things I learned to help achieve the perfect scrambles eggs.

  • Use a non-stick pan
  • Two eggs per person.
  • Thoroughly blend your eggs with a whisk. Blend, don’t beat, until a uniform mixture is evident. You don’t want them frothy.
  • Gentle heat. Cook the eggs over medium-low heat and pay attention all the time to keep from cooking the eggs too quickly or too much.
  • Add butter to the warmed skillet. Let the butter come to a slight bubble and when the bubbles are gone, add the eggs.
  • With a rubber spatula stir often and gently at first so the cool eggs adjust to the pan. When the first curds appear, stir intermittently, and lift and fold the curds onto the fluid egg.
  • Continue to fold and stir until you see steam rising and the whole mixture is beginning to set. Remove from heat while they still look “wet”.

Recipe for Eggs Rio Grande, Mexican Breakfast Eggs:

Mexican breakfast Scrambled eggs with tomatoes, celery, onion, sugar and vinegar served on a flour tortilla

I hope you give this scrambled egg recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite Mexican breakfast recipe, let me know, I'd love to give it a try.

More Mexican Egg Dishes

And if you’re loving the idea of scrambled eggs with that South of the Border flair, you won’t want to miss this easy recipe for Mexican Scrambled Eggs. Or take a look at my Scrambled Egg Sandwich, made with Texas Toast and lots of Southwestern flair.

If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Eggs Rio Grande - Mexican scrambled eggs served on a flour tortilla
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5 from 5 votes

Eggs Rio Grande

This is a recipe for Eggs Rio Grande, a Mexican breakfast idea with a line-up of ingredients that will wow the palate. An easy Southwestern scrambled egg recipe to feed your next hungry breakfast or brunch crowd.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast Recipes
Cuisine: Southwestern Mexican
Servings: 3
Calories: 401kcal
Author: Lea Ann Brown

Ingredients

  • ¾ cup tomato rough chopped
  • 2 Tablespoons celery chopped
  • 2 Tablespoons sweet onion chopped
  • 2 small Roasted Hatch Chile seeds and veins removed, chopped
  • ½ teaspoon sugar
  • 1 teaspoon cider vinegar
  • ¼ teaspoon rosemary
  • 6 large eggs
  • 1 Tablespoon Whole Milk
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 Tablespoon Butter
  • ½ teaspoon New Mexico Chile Powder or ancho chile powder
  • 6 small flour tortillas warmed

Instructions

  • Mix tomato, celery, onion, green chiles, sugar, vinegar and rosemary and let blend while preparing the eggs. 
  • In a bowl the eggs, milk and salt and pepper. Blend gently with a whisk.
  • Heat a skillet over medium-low heat. Add the butter until it bubbles. When the bubbles start to subside, Add the eggs. Using a spatula, gently move the eggs around the pan until they are still shiny and moist looking. Don’t let them over cook or they’ll dry out. Add the tomato mixture just before the eggs are set. Stir to let the mixture combine and the vegetables to warm. Remove from heat. 
  • Meanwhile, warm the flour tortillas in the microwave or a 300 degree oven. 
  • Pile the hot eggs on the warmed tortillas. Finish by sprinkling some New Mexico Red Chile Powder over the eggs and tortillas. Serve with a chile salsa if desired.

Nutrition

Calories: 401kcal | Carbohydrates: 37g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 432mg | Sodium: 1108mg | Potassium: 350mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1162IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 4mg

Mexican Breakfast Eggs … It’s what’s for a Breakfast

Maple Glazed Grilled Chicken Kabobs

By 9 Comments

This is a an awesome recipe for grilled chicken kabobs that are basted with a maple, soy sauce glaze. The chicken skewers are served with a refreshing pineapple jalapeno salsa that brings excitement to this Summer meal. Perfect for your next BBQ this is a quick and easy grilled chicken recipe.

Want more easy chicken recipes? Don’t miss this one for Pan Fried Chicken Thighs. Served in a lemon cream sauce and with white beans, it’s a delightful weeknight dinner idea.

Grilled chicken kabobs with pineapple salsa.

Have you ever cooked a recipe and found it so delicious that you served it three times in two weeks? We’ve had this twice for dinner and one more time to entertain dinner guests.

We grill tons of chicken over the Summer months, some ho-hum-ish and some that are brag worthy. This falls into the latter category. These Maple Glazed Chicken Kabobs have knocked our favorite Grilled Chicken Skewers with Tomatillos out of first place in the grilled chicken meal lineup.

With a beautiful basting glaze sauce. With maple syrup, soy sauce and pineapple juice, the chicken stays tender and juicy and the sugar in the maple syrup gives the chunks of chicken a nice crisp caramelized outer coating.

It’s served with a pineapple and jalapeno salsa that compliments the flavors perfectly.

Can you tell we really like this recipe? It was inspired by a Pioneer Woman recipe. Always reliable in my book.

Basting Glaze for Grilled Chicken Breast Kabobs:

One thing I love about this recipe, is that there’s no marinade and marinade time. So many times I’ll be looking for a recipe for dinner only to read that dreaded words “place in plastic bag and marinade overnight”.

This easy chicken skewers recipe is super quick to make, has no marinade time, and the chicken breast stays tender and juicy with the basting glaze.

Just combine the glaze ingredients in a small sauce pan and let it steep/bubble over low heat until it reduces and thickens. The flavor it brings to the chicken is rich and lovely.

Tips for Grilling This Easy Chicken Skewer Recipe:

  • Chicken breasts are an easy idea for kabobs because you can cut them in large chunks which are perfect for skewering. When cutting the chicken, keep the pieces uniform in size. About 1 ½ – 2 inches will do.
  • What temp to grill chicken kabobs? Heat your grill to high to get those grates nice and hot, and then lower the temp to 350 – 375  degrees before adding the chicken skewers. This will create a nice initial sear and keep those juices inside.
  • How Long For Grilling Chicken Kabobs? Cooking time should only take about 5 – 6 minutes per side. Even though those chicken pieces are small, still use a meat thermometer to make sure you’ve reached that safe 165 degree cooking temp.
  • Grill the Kabobs over direct medium heat turning once or twice. Keep the lid closed as much as possible and use every drop of that maple glaze. I only turned the kabobs twice, with a generous dose of that glaze on each side.
  • Boneless, skinless chicken thighs are a good choice for chicken kabobs. But I’d stick to breasts for this recipe.

Serving Suggestions:

Keep this Summer meal even more Summer-y by serving it with this Goat Cheese Arugula Salad with Grilled Peaches. Or even a heartier salad like this one for Pea Salad with Eggs.

A pasta salad like this one for Smoked Mozzarella Pasta Salad is always a popular choice. Or a simple potato dish like Marbled Potatoes would make this an easy meal.

Recipe for Maple Glazed Grilled Chicken Kabobs:

Grilled Chicken Kabobs on a white platter with fresh spinach and pineapple jalapeno salsa.

I hope you give these maple glazed grilled chicken kabobs a try. They’re easy and perfect for a quick Summer dinner.

Keep that grill fired up with more Summer Grilling Recipes:

And if you’re looking for even more grilling ideas, don’t miss my Grilling Category. You’ll find some mighty fine recipes. Including a manageable method to grill a whole chicken, by cutting the chicken in half for perfect Grilled Half Chicken. With a flavorful chicken rub and a tangy mob, this is a delicious grilled chicken recipe.

Grilled chicken kabobs with pineapple salsa.
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5 from 4 votes

Maple Glazed Chicken Kabobs with Sweet Jalapeno Salsa

This is a an awesome recipe for grilled chicken kabobs that are basted with a maple, soy sauce glaze. The chicken skewers are served with a refreshing pineapple jalapeno salsa that brings excitement to this Summer meal. Perfect for your next BBQ this is a quick and easy grilled chicken recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 8
Calories: 171kcal
Author: Lea Ann Brown

Ingredients

  • 6-7 Boneless skinless chicken breasts
  • For the basting sauce:
  • ½ cup Maple Syrup
  • ¼ cup Soy Sauce
  • ¼ cup Pineapple Juice
  • For the Salsa
  • 1-20 ounce can crushed pineapple drained and juice reserved
  • 1 fresh Jalapeno deseeded, deveined and minced
  • 1 fresh poblano minced
  • ½ cup rough chopped Cilantro
  • 1 whole Small Red Onion Diced
  • 1 tablespoon Rice Wine Vinegar or White Vinegar
  • 1 Tablespoon Sugar
  • ½ teaspoon Salt
  • Black Pepper To Taste

Instructions

  • If you’re using wooden skewers, be sure to soak the skewers in water for several hours first.
  • Slice the chicken breasts into six even pieces, then thread each piece onto a separate skewer.
  • Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring it to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.
  • In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt, and pepper. Set this aside, and try not to eat it all with a bag of blue corn chips! I speak from experience here.
  • Grill the chicken kabobs until they’re done, then baste the maple reduction over the kabobs toward the end of the grilling time. Remove them from heat and place them on a platter.

Notes

You can also use fresh pineapple instead of canned.  Buy good quality pineapple juice for the salsa.

Nutrition

Calories: 171kcal | Carbohydrates: 18g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 652mg | Potassium: 415mg | Fiber: 1g | Sugar: 15g | Vitamin A: 167IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Maple Glazed Chicken Kabobs … They’re What’s For Dinner

Spicy Mexican Chocolate Sauce with Kahlua

By 14 Comments

This is  a recipe for a Spicy Mexican Chocolate Sauce that gets a kick of goodness from Kahlua Coffee Liqueur and a hint of spice from New Mexican chile powder. It’s an adult version of a chocolate treat to use as an ice cream topping and beyond. An easy recipe that’s big with gourmet feel.

Mexican chocolate sauce over vanilla ice cream topped with a raspberry.

What You Can Expect From This Recipe

When I think of chocolate and Mexican food, a savory mole sauce comes top of mind. But how about a Spicy Mexican Chocolate Sauce spiked with Kahlua that makes a great topper for ice cream, churros and beyond.

Did you know that cacao was first cultivated by the people of Mexico? Which makes it easily fall under the Mexican Food category. It was used as a bitter drink enjoyed by the elite in society. We spent one whole day in Culinary School learning about the history of Chocolate, tasting chocolate, and of course cooking with chocolate.

This Spicy Mexican Chocolate Sauce with Kahlua was one of our creations, a rich, creamy, and slightly fiery twist on traditional chocolate sauce. Infused with red chile powder-like the earthy New Mexico Chimayo variety-and a splash of Kahlua, this spicy chocolate sauce delivers bold flavor in just ten minutes.

It's far superior to anything store-bought, thanks to rich unsweetened chocolate and cream, gently melted using a double boiler or a simple stovetop setup.

Not overly sweet, this Kahlua sauce is deeply chocolatey with a subtle kick, making it perfect for drizzling over ice cream or sneaking by the spoonful for a simple treat. Best of all, it stores beautifully in the fridge for up to three months, so dessert is always just a spoon away.

What Is Kahlua?

Kahlua is the secret ingredient that sends this Mexican Chocolate Sauce over the top. But what is it? Directly from the Kahlua website, Kahlua originated in Mexico in 1936. It’s a rum and coffee liqueur which is used in a range of different drinks from coffees to cocktails. Caramel in color, Kahlua boasts a deep rich flavor of real black coffee and indulgent sweet butter. Classic cocktails like the White Russian, Espresso Martini and Black Russian wouldn’t be the same without it.

With that said, let’s take a look:

What’s In Mexican Chocolate Sauce

Ingredients to make spicy Mexican Chocolate Sauce.
  • Chocolate: For this recipe, I’m using unsweetened chocolate, which I can readily find on the baking aisle at the supermarket. Mexican Chocolate has sugar and cinnamon added. If you can find it, and want to use it, please note you’ll end up with a slightly sweeter flavor profile.
  • Sweeteners: We’ll add white granulated sugar and light corn syrup.
  • Kosher Salt: Kosher salt is preferred by chefs due to it’s pure salty flavor. Salt is a flavor enhancer and adding it to this Spicy Chocolate Sauce will make the chocolate taste less bitter.
  • Red Chile Powder: For a spicy kick of heat.
  • Butter: Butter adds fat for a creamier texture.

Step By Step Instructions

Step 1: Unsweetened chocolate squares to make Mexican Chocolate Sauce.
  1. Step 1: Prepare the Chocolate. Ghirardelli unsweetened chocolate is a rich dark chocolate that comes in a flat bar that has been scored. Separate the chocolate into squares.
Step 2: Cooking the Mexican Chocolate Sauce Ingredients.
  1. Step 2: Cooking The Chocolate Sauce: You’ll need a double boiler pan, or use two pans to create a homemade double boiler. Place all of the ingredients in the pan that you’ll use for the top pan.
Cooking Mexican Chocolate Sauce in a double boiler pan.
  1. Step 3: Cook The Sauce: Fill the bottom pan ⅓ of the way with water and bring it to a simmer. No need to boil as you don’t want water splashing into the sauce. Place the pan with the chocolate sauce on top, so it doesn’t touch the bottom of the bottom pan. Cook, stirring constantly until sauce is smooth and creamy. Remove from heat and let it cool slightly, done!

How To Make A Double Boiler With Two Pots

A double boiler set up is essential when warming up temperature sensitive ingredients that require gentle indirect heat. Like this chocolate sauce. Hollandaise sauce is another good example. All you need is a medium sized pot and a heat proof metal mixing bowl, or smaller sauce pan that can hover over the water.

I see no reason so spend the lofty price of a double boiler when it’s easy to create the cooking process with two pans. And this is how we learned how to do it in Culinary School. I happen to own two Le Creuset pans that are the perfect size to make a double boiler situation. My 7-quart acts as the bottom pan, and my 3-quart as the top pan. It works perfectly because the smaller pan fits perfectly on top without touching the bottom of the bigger pan.

Serving Suggestions: Elevate Your Desserts

Drizzle this Mexican Chocolate Sauce over:

  • Vanilla ice cream is our favorite way. And try it on Snickerdoodle or Cinnamon Ice Cream.
  • A slice of pound cake or Angel food cake.
  • Chocolate Chip Pancakes.
  • Fresh Strawberries or any fresh fruit. Bananas work very well here.
  • Drizzle it over Cream Cheese Flan.
  • And don’t forget about the traditional way to serve Mexican Chocolate Sauce: As a dipping sauce for Churros.
  • I’ve even put a teaspoon of this sauce in my morning coffee.

Storage

  • Store Mexican Chocolate Sauce in an airtight container for up to three months. May I suggest a glass container so you can see it’s rich chocolate flavor every time you open the refrigerator door?
  • For longer storage freeze in ice cube trays and thaw individual portions as needed.
  • To Reheat: To warm sauce, set jar in a pan of hot water over low heat. Or microwave for 10 seconds at a time, stirring each time, until you reach the consistency you like.
Storing Mexican Chocolate Sauce in a glass container.

Variations

The beauty of this Kahlua sauce is that you can make it as spicy as you want. Increase or decrease the amount of red chile powder to make it your own.

Frequently Asked Questions

Can I Make This Sauce Non-Alcoholic?

Easy. Simply omit the Kahlua liqueur.

How Can I Use This Sauce In Savory Dishes?

While this is primarily a dessert sauce, experiment by adding a bit into your favorite Tex-Mex style Chili recipe. My son always adds chocolate or chocolate sauce when making chili. A method he learned at a Santa Fe Cooking School. And, next time you’re making a pot roast, glaze it with this sauce, then shred the meat and use for Shredded Beef Tacos. It will bring a Mole vibe to Taco Tuesday.

This Spicy Mexican Chocolate Sauce with Kahlua brings a fusion of sweet, spicy, and boozy flavors to your next dessert and it’s versatile. Whether drizzled over desserts, stirred into drinks, or used as a dip, it will become a go-to chocolate sauce.

Spicy Mexican Chocolate Sauce in a class bowl with a copper stand. Topped with a fresh raspberry

Looking for more Chocolate Dessert Recipes?

And if you’re looking for more Mexican themed desserts, don’t miss this recipe for Gelatina con Tres Leches, Mexican Jello, kids of any age go crazy over this one.

Mexican chocolate sauce over vanilla ice cream topped with a raspberry.
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5 from 6 votes

Spicy Mexican Chocolate Sauce with Kahlua

This is a recipe for homemade chocolate sauce that is perfect to drizzle on Vanilla Ice Cream. This Mexican Chocolate Sauce gets a kick of goodness from Kahlua Coffee Liqueur and New Mexican chile powder. An adult version of a chocolate treat to use as an ice cream topping and beyond.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Southwestern Mexican
Servings: 6
Calories: 303kcal
Author: Lea Ann Brown

Ingredients

  • 4 ounces Unsweetened chocolate Ghirardelli is readily available on the baking aisle.
  • 2 Tablespoons Butter salted or unsalted
  • ¼ Cup Light corn syrup
  • ¼ Cup Granulated white sugar
  • ¼ teaspoon Kosher salt
  • 1 teaspoon New Mexico Red Chile Powder Start with ½ teaspoon and taste for your heat tolerance. You can always add more. I always add 1 teaspoon. Or ancho chile powder.
  • ½ Cup Kahlua Liqueur
  • ¼ Cup Heavy cream

Instructions

  • Prepare the chocolate: Ghirardelli unsweetened chocolate is a rich dark chocolate that comes in a flat bar that is scored. Separate the chocolate into squares.
  • Fill the bottom of a double boiler with a few inches of water. Bring the water to a simmer. No need to bring the water to a boil, you don't want water to splash into the chocolate sauce. In top of a double boiler combine all ingredients. Lower the top pan into the bottom pan without letting the top pan rest on the bottom of the bottom pan. Cook, stirring constantly for about 10 minutes, or until the sauce is smooth and creamy.
  • Serve over pound cake or vanilla ice cream. 
  • To store, pour into a jar and cover. Sauce keeps in refrigerator up to 3 months. To warm sauce, set jar in a pan of hot water over low heat. Or microwave for 10 seconds at a time, stirring each time, until you reach the consistency you like.

Notes

Tips For Success: How To Make A Double Boiler With Two Pans
I don’t see any reason so spend the lofty price of a double boiler when it’s easy to create the cooking process with two pans. And this is how we learned how to do it in Culinary School. I happen to own two Le Creuset pans that are the perfect size to make a double boiler situation. My 7-quart acts as the bottom pan, and my 3-quart as the top pan. It works perfectly because the smaller pan fits perfectly on top without touching the bottom of the bigger pan.
All you need is a medium sized sauce pot and a heat proof metal mixing bowl, or smaller pot that can hover over the water without touching the bottom of the bottom pan.
This recipe makes approximately 2 cups of Chocolate Sauce.

Nutrition

Serving: 2cups | Calories: 303kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 174mg | Fiber: 3g | Sugar: 29g | Vitamin A: 361IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 3mg

Spicy Mexican Chocolate Sauce with Kahlua … It’s What’s for Ice Cream

Homemade Fresh Cherry Pie

By 7 Comments

Nothing says Classic American Comfort Food like Fresh Cherry Pie. This is the best cherry pie we’ve ever tasted, using fresh cherries and a beautiful pie filling that seems absolutely perfect in every way. A classic, a family favorite and a homemade pie that you can be very proud of.

We all love fruit pies, don’t miss this recipe for Peach Pie Using Canned Peaches. It’s a treat of a fruit dessert to enjoy year round.

Homemade fresh cherry pie with lattice crust topping.

Before We Talk Pie, Let’s Talk Homemade Pie Crust:

“And her biggest pet peeve was people who didn’t make their own pie crust.” The words stung. Me, her only daughter front and center at my mother’s funeral, guilty of her biggest pet peeve. I didn’t know whether to laugh or cry. Since I had been doing plenty of the later, I found myself chuckling inside. Right then and there, and from that moment on, I made a vow to learn how to make a great pie crust. I had to! I owed it to myself and my mom.

Oh sure, I’ve made pie crusts. Let me rephrase that, I’ve fought with pie crusts. So losing that battle found me in the “lazy” category buying store bought crusts.

Fast forward two years later, and many hours spent in the Pastry Kitchen at Culinary School. I’ve learned to make pate brisee, the original and full-proof French recipe for tart and pie crust dough. And I learned it from one of the best Pastry Chefs in Denver, Chef Jenna DiLullo  My husband is now referring to me as the “Queen of Tarts,” and I’m feeling very proud about the whole thing.

You can find the recipe for a classic French and perfect pie crust using butter right here on my site. This is a classic recipe that yields a beautiful flaky pie shell.

No matter what time of year, I'm always a sucker for warm fruit desserts; pies, tarts, cobblers, you name it, if it's fruity with a crust or crunch, it's got my name written all over it! I used to think peach pie was my absolute favorite…until now…until this cherry pie came into my life.

This cherry pie recipe calls for fresh cherries. I purchased bing cherries, a sweet cherry, that worked beautifully. You’ll need a cherry pitter to make this project bearable. They work quite well and turns the job into a breeze.

The Secret to Making A Great Fruit Pie:

Not only is this the best tasting cherry pie, the cherry pie filling is perfect in texture. A combination of tapioca starch and corn starch makes a thick base for the filling that holds up to any fork. Combined with fruit juice it forms a translucent gel that feels silky and light. And the science involved with the correct combination of sugar and starch is important not to disturb the pie crust and keep it nice and flaky. This recipe insures that all of the right ingredient combinations keep us from having a soggy, runny end result. It all boils down to the proper ratio of sugar and starch for proper gelatinization.

This recipe comes from the masters, the Culinary Institute of America. It’s from the book that my pastry chef instructor used quite often in class and is the one which she acquired because that’s where she attended culinary school.

Recipe for Fresh Cherry Pie:

Fresh cherry pie with homemade lattice pie crust in a 9 inch tart pan.

I hope you give this Fresh Cherry Pie a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite pie recipe, let me know, I'd love to give it a try.

Variations for this fruit pie recipe:

  • Blueberry Pie: Substitute an equal amount of blueberries for the cherries
  • Apple Pie: Substitute an equal amount of peeled, cored and sliced apples for the cherries
  • Peach Pie: Substitute an equal amount of peeled, pitted and slices peaches for the cherries
  • Nectarine Pie: Substitute an equal amount of peeled, pitted, ands slices nectarines for the cherries

More All American Dessert Recipes

Nothing says “Church Supper Dinners” like these old fashioned recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Fresh cherry pie with homemade lattice pie crust in a 9 inch tart pan.
Print Recipe
5 from 1 vote

Fresh Cherry Pie

The best fresh Cherry Pie Recipe. A recipe from the Culinary Institute of America.
Prep Time30 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 244kcal
Author: Lea Ann Brown

Ingredients

  • ½ ounce Tapioca Starch
  • 1 ounce Cornstarch
  • 6 fluid ounces Cranberry Juice or equal parts water and cranberry juice, or apple juice
  • ¼ teaspoon fresh grated nutmeg or ⅛ teaspoon dried nutmeg
  • ½ teaspoon Ground Cinnamon
  • 1 teaspoon Lemon juice
  • 5 ounces Sugar
  • ¼ teaspoon salt
  • 1 pound, 8 ounces Pitted Cherries
  • 1 ounce Butter
  • 1 recipe All Butter Double Pie Crust
  • egg wash as needed

Instructions

  • 1 Recipe All Butter Double Pie Crust. Divide the dough in half. Roll out one portion ⅛ inch thick and line the pie pan or tart shell. Refrigerate the shell for 30 minutes. After 30 minutes, dock the shell with a fork, sides and bottom.
  • Combine the tapioca and cornstarch with just enough of the fruit juice to make a slurry.
  • Combine the nutmeg, cinnamon, lemon juice, sugar, salt and the remaining fruit juice and bring to a boil. Add the slurry and return the mixture to a boil, sitrring constantly. Add the cherries and bring to a boil once again. Add the butter and gently stir it in until melted. Cool completely.
  • Spoon the filling into the pie shell. Brush the rim of the dough with egg wash.
  • Roll our the remaining dough ⅛ inch thick and place it over the filling. Or with a pastry wheel, cut the shell into strips for a lattice topping. Crimp edges to seal.
  • Bake at 425 degrees just until the crust is lightly browned. About 45 minutes. Allow to cool on a wire rack before serving.

Nutrition

Calories: 244kcal | Carbohydrates: 39g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 201mg | Potassium: 61mg | Fiber: 1g | Sugar: 21g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

Fresh Cherry Pie … It’s What’s For A Summer Dessert