Hi guys, Todd here. It’s taken me a week and a half, but I’m finally ready for the Super Bowl. Like the majority of the fans across the league we’ve seen our teams bounced out of contention, week by week. A season’s worth of hopes, rooting, agony, and aspiration whittled down to two teams, neither or which most of us call our own.
It’s not that I don’t like the Ravens or 49ers. In fact I love their coaches, respect both teams, and if the Ravens didn’t have to beat the Patriots to get into the Super Bowl, I would have been a bit more enthusiastic over the past week or so. I could barely watch ESPN (usually a nightly ritual) after the Patriots lost. And even when I would watch, as soon as the side ticker showed anything leading up to football news, channel be changin’. But now as the wounds begin to heal, the love of the game is filling me up again. It’s Super Bowl time!!!! So I got to hear – What’s everyone making for the best Sunday of the year?!?
We’ll definitely be hitting up the chicken wings and the ribs. Both have great no-fuss techniques for baking en-masse. For the ribs, we’ll wrap them in a foil “boat” with a bit of apple juice and seasoned with salt and pepper, bake them until nearly tender, then open it up, sauce ‘em and finish baking. The wings will get flour tossed, baked, then tossed in a sauce after. The sauces can be done ahead of time and we’ll make up a few sauces which can apply to either the ribs or the wings. Beautiful and efficient. Our main go-to sauces:
This same sauce is great on chicken wings. The method for cooking the spare ribs is our all-time favorite for non-smoker ribs. The apple juice sealed in with the ribs is the best, helping keep the ribs super moist and tender and giving a nice additional flavor to the ribs. We will nearly always use St. Louis cut spare ribs, but the recipe will work great with baby back ribs too.
two 3 pound (1360g) racks St. Louis cut Spare Ribs
2 Tablespoons (30g) Kosher or Sea Salt
fresh cracked Black Pepper to taste
2 cups (480ml) Apple Juice
1/2 cup Mustard, whichever your preferred type - Regular, Deli, Whole Grain, Dijon, etc...
1/4 cup Water
2 Tablespoons Honey
4 teaspoons Apple Cider Vinegar
1 Tablespoon Tomato Paste
2 teaspoons Soy Sauce
1/4 teaspoon Cayenne Pepper
fresh cracked Black Pepper, to taste
Preheat oven to 350°F.
Rinse and pat dry spare ribs. Cut each rack in half and season ribs with salt and pepper.
Make 4 “boats” out of doubled up sheets of foil large enough to enclose each ribs section (*refer to sriracha-hoisin ribs photos for visual guide). Place ribs, meaty side up, in boats and pour 1/2 cup of apple juice in each of the boats.
Seal foil boats closed around the ribs, trapping the juice in with the ribs and being careful not to break the foil. Place the "boats" on a baking sheet.
Bake for one hour. Remove from oven, carefully open the foil, and brush with honey mustard sauce *recipe follows.
Return to oven, leaving the foil open but with the foil sides standing up enough to keep the juices around the ribs. Bake for 45 minutes.
Brush the sauce on the ribs again, then return to the oven for another 45 minutes.
Brush ribs with sauce one more time.
Slice ribs into sections and serve.
Honey Mustard Sauce Instructions
Combine glaze ingredients in a saucepan. Over high heat bring to a simmer, reduce heat to medium-high and cook for 10 minutes, stirring occasionally. Set aside until ready to glaze ribs.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.