Food

These baby back ribs from Chef Jonathan Collins are truly finger-licking good. Serve with his foolproof tarragon potato salad and foolproof cabbage slaw for a perfect game day feast.

Components

Foolproof Dry Rub recipe
Foolproof BBQ Sauce recipe
2 racks baby back ribs

Directions

1. Preheat oven to 325 degrees.

2. Remove membrane from underside of baby back ribs. Rub ribs with Foolproof Dry Rub. Make-ahead: Ribs can be rubbed and refrigerated up to one day in advance.

3. Place rubbed ribs on a parchment lined tray. Bake for 1 1/2 hours, until tender.

4. At 1 1/2 hour mark, begin mopping ribs with Foolproof BBQ Sauce. Return to oven.

5Continue to brush sauce on ribs periodically until well glazed and saucy. Total cooking time, approx 3 hours.

Foolproof Dry Rub

Ingredients

2tbsp Ground Cumin
2tbsp Ground Corriander
2tbsp Ground Paprika
2tbsp Ground Chili Pepper
1tbsp Ground Garlic
2tbsp Brown Sugar
1tsp Cayenne Pepper
1tsp Black Pepper
1tsp Kosher Salt

Directions

1. Whisk together all ingredients until well blended. Make Ahead: Store in a well-sealed container at room temperature.

Foolproof BBQ Sauce

Ingredients

2tbsp unsalted butter
2tbsp canola oil
1cup finely chopped yellow onion
3 garlic cloves, finely minced
½ cup clover honey
1cup brown sugar
½ cup molasses
½ cup apple cider vinegar
½ cup blond or honey beer
1cup crushed tomato
1cup tomato paste
2tbsp ground chili pepper
2tbsp ground paprika
2tbsp worcestershire sauce
2tbsp ground mustard
1tsp ground allspice
½ tsp ground cloves
2tbsp ground cumin
2tbsp chipotle peppers
Salt and pepper to taste

Directions

1. Add butter and oil to medium pot over medium heat. Add onions and garlic. Sweat until soft and translucent, about 5 minutes.

2. Add rest of ingredients and simmer, stirring occasionally, until thickened and reduced slightly, about 15 minutes.

3. Make-ahead. Sauce can be cooled, and stored, refrigerated for up to two weeks.

Selection of plateware provided by Maxwell & Williams, available in Canada and the U.S.