UPLOADED/REDIRECTED Chili Baby Back Ribs
If fall-off-the-bone, melt-in-your-mouth ribs are your thing, this recipe is for you.
We asked TABLE Magazine friend Chef Kevin Hermann to create game day recipes, and what he created was an epic menu that’ll draw even non-fans to the party!
CHILI BABY BACK RIBS RECIPE
Serves 6-8
Ingredients
2 full baby back ribs racks, peeled and cleaned
2 cups Rib Rub (3/4 cup smoked paprika, 1/4 cup kosher salt, 3/4 cup Penzey’s Chili 3000, 1/8 cup coriander, 1/8 cup black pepper ground
2 tbsp Olive Oil
4 whole Rosemary sprigs
White Bean Salad Recipe
2 - 8 oz cans Cannelloni beans, rinsed
3/4 cup celery, small dice
1/2 cup carrots, small dice
3/4 cup red onion, small dice
2/ea lemon zest/juice
1/2 cup parsley chopped
1/4 cup scallions, chopped
1/2 tbsp cumin, ground
1/2 tbsp coriander, ground
1/2 cup olive oil
Lime Cream Recipe
8 oz sour cream
1/ea lime zest/juice
1 tbsp coriander, crushed
1/2 tbsp black pepper, ground
1/2 tsp kosher salt
1 tbsp olive oil
6-8oz Cheddar, aged (use your favorite sharp cheddar)
Instructions
Preheat oven to 425 degrees
Chili Ribs
Rub the ribs with olive oil and dust heavily with the rib rub. Coat evenly and place on a foil lined sheet tray meat side up.
Roast at 425 degrees for 30 minutes.
Remove from oven, top each rib with 2 sprigs of rosemary and wrap tightly with foil.
Continue cooking at 275 for 2 hrs.
Remove and uncover. Ribs can be done 1-2 days prior to game day. Wrap in plastic wrap and refrigerate until game time.
White Bean Salad
Mix all ingredients evenly and allow to marinade 2-3 hrs or overnight if possible.
Lime Cream
Mix all ingredients and refrigerate for 2-3 hours
Presentation
Warm ribs under medium flame broiler.
Cut each rib apart and arrange on large board with dollops of lime cream and chilled white bean salad. Garnish with shaved or crumbled cheddar and cut scallions.
RECIPE BY KEVIN HERMANN / STYLING BY KEVIN HERMANN AND ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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