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 :
Something Sweeter: like in our Bourbon Maple Spare Ribs
and Something Tangy, like these Honey Mustard Ribs
Can’t wait to hear what you all are planning. It’s going to be a great game!
what’s our most popular wing? these Sriracha Chicken Wings
Yield: Serves 6-8
Total Time: 2 hours 30 minutes
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.
Preheat oven to 350°F.