GRAND RAPIDS, MICH. - Football season is in full swing which means many people will be firing up the grill to tailgate.
Chef Nathan Freier joined the WZZM 13 News at Noon with some tips on how to create the perfect football spread.
Watch the full interview in the video above.
Baby Back Ribs inspired by LongHorn Steakhouse’s executive chefs (serves four)
- 2 racks of baby back ribs
- 2 tablespoons of canola oil
- 2 cups of BBQ sauce of your choice
- 2 tablespoons of kosher salt
- 2 tablespoons of cracked pepper
- 1 tablespoon of granulated garlic powder
- 1 tablespoon of granulated onion powder
- You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you’re cooking in an oven in your home kitchen or on a typical gas grill.
- Season ribs with salt, pepper, granulated onion powder and granulated garlic powder.
- Lay ribs meat-side down on a baking sheet with an elevated edge. Cover the sheet pan completely in aluminum foil.
- Bake in 325-degree oven for approx. 2 ½ hours or until meat is tender enough to be pulled from the bone.
- Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn’t fall apart.
- Apply canola oil to char-grill and heat to medium-high.
- Place ribs on grill meat-side up and baste with BBQ sauce.
- Grill for approx. 3 minutes.
- Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs.
- Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges.
- Let ribs rest for 5 minutes then brush with BBQ sauce before cutting them into 1 and 2-bone pieces.
- Serve with remaining BBQ sauce on the side for dipping.
For more information about Chef Freier, visit the LongHorn Steakhouse at 5088 28th Street SE in Grand Rapids or give them a call at 616-940-8180.
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