Tailgating Time has arrived! Our weather has been gorgeous and the football has been fantastic!
Here are few tips for a tailgate with tailored style:
I am obsessed with this Vintage Coleman Steel-Belted Cooler from Orvis. It is $149 but well worth it for the size and the charm! It is a timeless way to keep your drinks cool! I found it while searching for an alternative to our cooler which Justin claims isn’t deep enough to hold the “things he needs” inside.
Instead of napkins, pack up a few inexpensive Dish Towels! Some of them are simple and charming and will be perfect for wiping rib-stained hands and faces! Many are so inexpensive that you can throw them away at the end of your party!
Cover your table or the ground in this classic white check tablecloth from Sur La Table. Using a cloth will add charm and style to your tailgate!
Provide seating for your guests. I love to use bamboo folding chairs when I need more seating. They are comfy and they look terrific with any style of decor! Check out POSH Event Rentals for a selection to suit your event.
Don’t forget the music! Add a radio to your list of supplies so that you can play your favorite tunes or catch the pre-game talk.
Set up a trash can in plain sight so that your guests will be able to keep your space tidy. You can add some decals in your teams colors!
Dress the part: Don’t forget to wear your team’s colors and celebrate in style! This doesn’t mean that you need to wear a jersey! You can look just as spirited dressed in grey jeans and a navy sweater (Go Cowboys!)
We are super duper lucky to have a recipe for “The Best Baby Back Ribs” from master chef Ben Ackland. Ben is a family friend of mine with an amazing resume that spans the globe. The amazing thing about Ben is that this true gentleman grew up in the UK and works in five star spots but still has a passion for Tailgating! Pretty cool to have a five-star Tailgate recipe!
The Best Baby Back Ribs
Serves 4 people
2 racks pork baby back ribs
For the Rub:
1tbsp kosher salt
1tbsp course ground black pepper
2tbsp soft brown sugar
1tbsp smoked paprika
½ tbsp cayenne pepper
1tsp onion powder
For the Sauce:
½ quart tomato ketchup
½ cup soy sauce
1 cup honey
1 small tin chipotle peppers
1 tbsp Worcester sauce
½ cup pineapple juice
Pre heat the oven to 250f
The first part of this dish is to prepare the ribs. I usually give them a rinse when I take them out of the packet, to wash off any unwanted debris or blood that accumulates in the bags. I then pat the ribs dry with some paper towel. Turn over the ribs and check to see if the membrane has been removed from the back of the ribs. If not score the membrane with a sharp knife and peel of the it off.
Mix together all of the dry ingredients and rub into both sides of the ribs
Next the ribs must be wrapped in parchment paper and then aluminum foil.
Pinch the edges of the ribs to create an airtight envelope.
Place the ribs in the oven and set the timer for 2¾ hrs
For the Sauce:
Reduce the pineapple juice in a saucepan and add the other sauce ingredients. Cook for 10 mins on a medium heat so all of the flavours mingle.
Next blend the sauce with a hand blender. Be careful not to splatter any of the sauce on yourself. It will burn!
When to ribs are out of the oven let them cool down in the aluminum foil packets.
Preheat the BBQ.
When you are ready to eat, take the ribs out of the packets and and place them on the grill face down.
Using a brush, apply the BBQ sauce to the ribs liberally.
Turn the ribs every 3 mins and keep brushing on the sauce to form a glaze.
When the ribs are piping hot all the way through they are ready to serve.