Part three of Super Bowls and Plates.
This year’s football feast:
- Spicy, grilled chicken wings with blue cheese dip.
- Guacamole, because you have to make something healthy.
- The easiest barbecue ribs you’ll ever make.
It’s really this easy: Purchase a half-rack of baby back ribs for each guest. Remove the silver skin and cut the racks into individual ribs. Place the ribs in the rotisserie basket and let it rotate over medium heat for 30-40 minutes (depending on the meatiness of the ribs). Go inside and be with your friends. Pour on your favourite barbecue sauce for the last 10 minutes or so.
These are perfectly done every time.
Basic barbecue sauce
Adapted from Cooks Illustrated, July 2000
1 medium onion, chopped
1 clove garlic, chopped
1 teaspoon chili powder
A good pinch cayenne pepper
1 cup tomato ketchup (make your own)
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 cup molasses
1 teaspoon Tabasco sauce or other hot sauce
In a medium pan sauté onions over medium heat until just soft. Add garlic and spices and cook until you can smell the garlic.
Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Transfer to a blender or food processor and puree (optional) Cool before using and refrigerate unused sauce.