Ribs and veggie hot dogs: Gary Lee’s recipes for the Super Bowl | Food

I’m a huge sports fan, so revel in everything around a big sporting event: getting friends over, the TV set up and, of course, prepping the ultimate game-day spread. The Super Bowl next weekend is the perfect excuse to get some American-style dishes on the go, and it wouldn’t be right if I didn’t make a couple of Joe Allen classics. Today’s recipes have been a closely guarded secret – or at least until now – and, regardless of whether or not you’re a meat eater, together they make the perfect finger food for everyone who can’t take their eyes off the screen.

Joe’s slow-braised smoked baby back ribs (pictured top)

You can roast the racks a few hours in advance, then leave them to cool and refrigerate, ready for their final grilling. And if you’re willing to brave the chill outdoors, you could also finish them off on the barbecue.

Prep 10 min
Cook 2 hr 50 min
Serves 4-6

For the rib spice rub
1 level tbsp garlic powder
½ tbsp mustard powder
½ tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp onion powder
1 tsp smoked paprika
1 tbsp dried oregano
1 tbsp dried thyme
3 tbsp demerara sugar

For the sauce
750g tomato ketchup
150g soft brown sugar
125ml apple juice
125ml cider vinegar
12g mustard powder
40g rib rub
(see above and method)
125ml Worcestershire sauce
5g salt
2-3 garlic cloves, peeled and minced (15g)

For the ribs
4-6 racks (4-5kg) short back pork ribs
2 big handfuls wood chips
, for smoking

Put all the spice rub ingredients in a large bowl, mix vigorously so everything is well combined, then put to one side.

Put all the ingredients for the sauce in a medium saucepan, bring slowly up to a boil, then turn down to a simmer and leave to cook gently, whisking regularly to keep the heat evenly distributed and to stop the mix catching and burning, for 30-40 minutes. You will end up with a fairly thick glaze; if need be, thin it out with a little water.

Peel off and discard the silverskin off the back of the ribs, rub them all over with all of the spice rub and place on a rack in a deep-sided oven tray. Heat the oven to 110C (90C fan)/225F/gas ¼.

Turn on the oven fan to high and/or ventilate your kitchen. Put a scoop of wood chips in a heatproof oven dish, put them in the oven and set them alight. Once the flames have died down and the wood chips are smoking, put the ribs in the oven, shut the door and leave to cook for 30 minutes.

Put another handful of wood chips in the heatproof dish, set them alight and wait until the flames subside and the chips are smoking. Turn up the heat to 160C (140C fan)/310F/gas 2½ and wet a large sheet of greaseproof paper. Brush each rib in the sauce mix, cover the tray with the wet paper, bake for another two hours and remove

To serve, slather the ribs in more sauce, transfer to a hot grill and cook, turning regularly, for five to eight minutes, until nicely caramelised all over. Either serve the racks whole or cut them up into individual ribs, put in a bowl and serve as the perfect finger food, ideally with some coleslaw on the side.

Vegetarian hot dog with quinoa chilli

Gary Lee’s vegetarian hot dog with quinoa chilli.
Gary Lee’s vegetarian hot dogs with quinoa chilli.

Prep 15 min
Cook 1 hr
Serves 4

For the quinoa chilli
Olive oil
2 red onions
, peeled and finely chopped
1 red pepper, stem, pith and seeds removed, flesh finely chopped
2 garlic cloves, peeled and minced
1 red chilli, stem, pith and seeds removed, flesh finely chopped
1 tsp ground cumin
1½ tsp ground coriander
1½ tsp dried oregano
1 tsp smoked paprika
1 tsp chilli powder
½ tsp ground cinnamon
2 x 400g tins tomatoes, drained and chopped (600g net)
400ml vegetable stock
250g quinoa
, rinsed and drained
1 pinch dried chilli flakes, to taste
Salt and black pepper
1 x 400g tin
kidney beans, drained (250g net)
Fresh coriander, to finish

To finish
1 x 240g 4-pack good-quality vegetarian hot dogs
4 brioche hot dog rolls
, for spreading
Crispy fried onions, shop-bought or homemade

Warm a couple of tablespoons of oil in a large pan, add the onion and pepper, and saute gently for 10 or so minutes; add a splash of water if anything looks like it‘s about to stick to the pan. Add the garlic, red chilli and spices, cook out gently, stirring, for a minute or two, then add the tomatoes and stock, and leave to cook, stirring occasionally, for another 20 minutes, until the sauce turns thick.

Stir in the quinoa and cook, still stirring, for a couple of minutes, until the spices smell fragrant. Bring up to a simmer, then leave to cook gently for about 20 minutes, adding a dash of water every now and then if the mixture looks like it’s drying out.

Taste and adjust the seasoning with chilli flakes, salt and black pepper. Take the chilli off the heat, stir in the kidney beans and set aside.

Either grill or boil the hot dogs for six minutes. Meanwhile, cut a slit along one side of each brioche bun and grill them until lightly toasted.

Brush the inside of each bun with butter, add the dog, then ladle some chilli on top and serve sprinkled with crisp onions and coriander.

Gary Lee is executive chef at Joe Allen, London WC2






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