Super Bowl Party Recipes: Baby Back Ribs

The Perfect Ribs Recipe for Your Super Bowl Get Together

When you need an excuse to make delicious, fall-off-the-bone ribs, the Super Bowl can be the perfect time to bring out an amazing recipe. While dips, pizza, and wings can make a great spread for this event, sometimes hosts and hostesses want to add a little bit more flavor and flare to their party cuisine. When something smoky and messy to eat is required, this baby back ribs recipe can be the perfect solution.

Ingredients for Grilled Baby Back Ribs:

Rib racks
Kosher salt
Black pepper
Red pepper
Limes
Barbeque sauce

Directions for Grilled Baby Back Ribs:

In a small bowl, combine kosher salt, black pepper and red pepper until well combined.

Remove the ribs from their packaging and prepare to grill. Remove the membrane from the underside of the ribs – to do this, slice into the membrane with a sharp knife and pull the membrane from the rib.

Cut limes in half. Rub each side of each rib with the lime halves, making sure to squeeze the juice out as you rub.

Sprinkle and massage the salt mixture onto both sides of each rib until the ribs are well coated.

Wrap each rib tightly in plastic wrap. Place in a 13 inch by 9 inch baking dish and chill in the refrigerator for up to 8 hours.

Clean and prepare the grill for cooking. Light one side of the grill to a temperature of 350 to 400 degrees.

Remove the ribs from the refrigerator and allow to stand at room temperature for approximately 30 minutes.

Place the ribs on the grill grate over the unlit side of the grill, stacking them one on top of the other. Cook with the grill lid closed for 40 minutes. Rotate the ribs, moving the bottom one to the top, and cook for another 40 minutes. Rotate ribs a final time, and cook for an additional 40 minutes. The total cook time for this process should be 2 hours.

Lower the grill’s temperature to 300 to 350 degrees. Place the ribs side by side on the unlit portion of the grill and baste with barbeque sauce. Cook for 30 minutes with the grill lid closed, basting occasionally.