COACH HOUSE GRILL RECIPES
W233 S7260 Vernon Lane, Big Bend
262-662-4444 - www.coachhousegrill.com

Super Bowl Recipes

Baby Back Ribs
What you’ll need:
· A pan deep enough for ribs to be laid spine side down and long enough so ribs can sit straight
· Heavy aluminum foil
· Water
· BBQ spice or rub
· BBQ sauce
· Baby back ribs (the most tender ribs are sized 1 ¾ or smaller – consult your butcher)

A party of 25 can devour 9 – 10 full racks of ribs; you’ll need 16 oz. of BBQ spice per pan

Directions: Place ribs spine side down in pan, packing them together tightly. Fill pan almost completely with water. Pour 16 oz. of BBQ spice over the ribs. Tightly cover pan with two layers of aluminum foil (pinch edges closed to retain moisture for tender ribs). Cook on low flame for 4 hours or until meat can be easily pulled away from the bone. After cooking, remove ribs and wrap them in Saran wrap and place in refrigerator – this must be done at least 24 hours before serving. Unwrap ribs and slice into riblets, leaving meat attached to the bone. Grill riblets on both sides and coat with BBQ sauce. Remove from heat and place in food warmer to serve.

Chicken Wings
What you’ll need:
· Large cookie sheet
· 13-15 lbs. of chicken wings for a party of 25
· Butter
· A variety of dipping sauces, such as mild, medium and hot sauce as well as teriyaki, mango habenero, honey mustard and Sweet Baby Rays BBQ sauces

Decorations: Thaw the wings completely. Preset oven to 400 degrees. Spread wings evenly on cookie sheet. Bake until thoroughly cooked, usually about 30 minutes, flipping the wings once halfway through. Melt butter in food warmer. Remove wings from oven and place in warmer, mixing occasionally to keep them moist. Present sauces, bleu cheese dressing and celery sticks.