Louisiana Rumsteak with Potato Wedges and red Onions Louisiana Rumsteak Ingredients for 4 servings:
4 Rumpsteaks à 200 g
1 tsp. Coriander-Seeds, grounded
2-3 Tbsp. Creolo Hot Sauce Chili Picante
3 Tbsp. Oil, Salt
750 g Potatoes
4 red Onions
3 tsp. Creolo Classic Cayenne Sauce
1 bundle Parsley, chopped

Preparation: Cut with a sharp knife the edge of fat. Combine Coriander-seeds, Creolo Hot Sauce Chili Picante and 2 Tbsp. oil. Rub mixture into the steaks, cover and refrigerate for 2 - 3 hours. Clean the potatoes with a brush under running water. Cook in salt water for 10 minutes, pour off water and let them cool down, quarter lengthwise.
Cut onions unpeeled in half. Mix Creolo Cayenne Sauce, remaining oil and parsley, brush on potato wedges and onions. Place potatoes and onions on the rack of the grill over medium high heat, turning several times, potatoes for 15 - 20 minutes or until desired doneness, onions for 8 - 10 minutes.
Place steaks on the lightly oiled rack of the grill directly over medium high heat, grill for 3 - 4 minutes each side, let the steaks rest over low heat for another 3 - 4 minutes, salt to taste. Serve together with the Potato Wedges and red Onions.

Lamb Spare Ribs with Honey-Balsamic Glaze Lamb Spare Ribs Ingredients for 4 - 6 servings:
2 Kg California Lamb Spare Ribs
250 ml Balsamic Vinegar (red), divided
100 ml California Olive Oil
Salt, as needed
2 - 3 tsp. Creolo Cayenne Garlic Sauce
2 Tbsp. chopped garlic
3 Tbsp. chopped, fresh Rosemary
60 ml Honey

Preparation: Braise ribs in water for about 1-1/2 hours; drain and pat dry.
Whisk together 180 ml vinegar, Creolo Cayenne Garlic Sauce and olive oil; brush over all sides of ribs. Season with salt if desire. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 70 ml vinegar with honey; reserve.
Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30-35 minutes.
Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. Transfer to platter. Cut slabs between bones and serve.