There are three things a great Super Bowl party must have to be effective. One is the game obviously, and if you can get it on a high def big screen – good…for…you. Two, Super Bowl squares is a must to ensure both guy and girl remain interested in the game the entire time because there is no “B Channel” on Super Bowl Sunday. And the third thing is good food, whether it is your standard pizza and wings or if you do something a little special – you’ve got to have good grub.
Check out these killer Super Bowl Sunday menu items by Mike Farley. And for a sample, below are his directions for slow roasted BBQ ribs.
Slow Roasted BBQ Ribs
Does the thought of making ribs with homemade BBQ sauce intimidate you? I felt the same way, until I watched Guy Fieri and Tyler Florence do it on the Food Network. The key is patience, because the actual cooking process is pretty simple.
4 to 6 lbs. babyback pork ribs
Olive oil
Kosher salt & pepperSauce
1 Tbsp. dried thyme
3 slices bacon
1/2 medium onion, peeled and finely chopped
1 garlic clove, minced
14 oz. can tomato sauce
1 jar chili sauce
1/2 of a 6 oz. can of tomato paste
2 jars apricot or peach preserves ( I used Saucy Susan)
1/4 cup hot pepper jelly (you can omit or add hot sauce instead if you can’t find this stuff)
1 Tbsp. paprika
Kosher salt & pepper
1/4 cup cider or malt vinegar
2 Tbsp. yellow mustard
2 Tbsp. molassesDIRECTIONS
Preheat oven to 250 degrees. Brush both sides of ribs with olive oil, and sprinkle with salt and pepper. Put on a baking sheet and cover with foil, then place in oven. Meanwhile, in a large soup pot, preferably a nonstick one, heat 2 Tbsp. or so of olive oil for 2 to 3 minutes over medium heat, then add onion, garlic, thyme, a bit of salt and pepper, and the whole slices of bacon. Sautee for 5 to 7 minutes or until the bacon starts to render its fat. Remove bacon slices (you can chop one up and put it back in if you like). Add remaining sauce ingredients (tomato sauce through molasses), reduce heat to low and cover, keeping on a slow simmer for a few hours. Turn ribs every 30 minutes or so for 2 hours. Then baste with barbecue sauce and turn every 20 minutes, for 2 more hours. Total oven time for ribs should be around 4 hours for maximum tenderness. Remove ribs from oven, and grill over medium-high heat to finish, for about 2 minutes per side (no more than that, or they will burn) to crisp. Slice into 2 to 3-bones-per servings, and serve with barbecue sauce on the side. This recipe will serve about 4 people, so multiply accordingly, depending on how much other food you have.
