We have a few home cooked delights for your Super Bowl Party, including a vegetarian treat! And if you can avoid telling the boys what this vegetarian treats are actually made of... We bet the wont even know the difference! Then, you can bring out the Whiskey BBQ Baby-back Ribs, the meat eaters in your life will be in heaven... Not to mention the delicious Corona Cupcake dessert you've got in store for them...
Ribs...
5 pounds (2 large racks) organic, free-range pork ribs
1 teaspoon granulated garlic
2 teaspoons salt
1 teaspoon organic sugar
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
Whiskey BBQ Sauce...
1/4 of a medium sweet onion, grated
2 medium garlic cloves, finely chopped
24 oz bottle or 2 ¼ cups organic ketchup
1 tablespoon ground mustard
¼ cup balsamic vinegar
2 teaspoons worcestershire
3 tablespoons whiskey
½ cup organic brown sugar
½ teaspoon salt
Pre-heat your oven to 140C (300F).
Cut 4 sheets of foil 6 inches longer than the length of your ribs. Lay 2 sheets on top of each other and place on a sheet pan, lay the other 2 sheets the opposite way to form a cross. Place the ribs on the foil.
In a small bowl, mix together dry rub ingredients and sprinkle over both sides of the ribs.
Fold the foil over the ribs to make a sealed package. Bake the ribs for 2 ½ – 3 hours.
Meanwhile, make the BBQ sauce: Stir all of the Whiskey BBQ Sauce ingredients together in a medium saucepan over medium heat. Cook for 10 minutes, stirring occasionally.
Once the ribs are fork tender, remove them from the oven and slather with BBQ sauce, place them back in the oven, uncovered for 20 minutes. (This is when you can also cook the Cauliflower Buffalo Wings recipe, below)
Remove from the oven, cut and serve with remaining BBQ sauce.
Cauliflower 'Buffalo Wings'...
1 Head Cauliflower
1 Cup Milk
¾ Cup Whole Wheat Flour
1 Tablespoon Garlic Powder
1 Tablespoon Butter
½ Cup Frank’s Red Hot Sauce
½ Cup Blue Cheese Dressing
Blue Cheese Dressing...
½ Cup Organic Blue Cheese
½ Cup English Stilton
1 Cup Buttermilk
2 Tablespoon Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Worcestershire Sauce
½ Teaspoon Garlic Powder
¼ Teaspoon Salt
1/2 Tablespoon Pepper
First up, let the cheeses come to room temperature, this generally takes about 30mins.
Once the cheeses are at room temperature, preheat your oven to 230C (450F).
In a medium bowl add the cheese and smoosh with a spoon until it is semi smooth with a few chunks. Add the remaining ingredients and stir together until combined. Transfer to a container with a tight seal and refrigerate until ready to use. This lets all the flavours settle and set together!
Now, trim the head of cauliflower into appetizer sized chunks and set those aside.
In a bowl stir together milk, flour and garlic powder. Dip each piece of cauliflower into the batter and allow the extra batter to drip off. Place on a greased baking sheet. Spray the tops of the florets with cooking oil and bake for 18 minutes.
Melt the butter in a saucepan over low heat and add the Frank’s hot sauce and stir. Toss cooked cauliflower pieces with the sauce. Put back on cookie sheet and bake for 5 to 7 more minutes in the oven. Then serve with a side of your blue cheese dressing and some crunchy celery sticks.
And a dessert to finish the team off...
Corona Cupcakes...
1/4 cups + 2 tbsp organic butter at room temperature
3/4 cups + 2 tbsp sugar
1-1/4 cups flour
1 tsp baking powder
1/4 tsp salt
2 eggs at room temperature
1 tsp vanilla
1/2 tsp lime zest
1/2 cup Corona
2 tbsp almond milk
Lime wedges and sanding sugar for garnish (optional)
for the frosting
Frosting...
6 oz dairy-free cream cheese, cold
3 tbsp organic at room temperature
1/2 tbsp freshly squeezed orange/lime juice
1 tsp lime zest
3 cups powdered sugar
Preheat the oven to 190C (375˚F) and line 12 muffin tins with cupcake liners.
In a medium-sized bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, and making sure all the sugar is dissolved... Normally about 2-3 minutes.
Add eggs, beating after each addition then add the vanilla and zest.
Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
For the icing, cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
Ribs...
5 pounds (2 large racks) organic, free-range pork ribs
1 teaspoon granulated garlic
2 teaspoons salt
1 teaspoon organic sugar
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
Whiskey BBQ Sauce...
1/4 of a medium sweet onion, grated
2 medium garlic cloves, finely chopped
24 oz bottle or 2 ¼ cups organic ketchup
1 tablespoon ground mustard
¼ cup balsamic vinegar
2 teaspoons worcestershire
3 tablespoons whiskey
½ cup organic brown sugar
½ teaspoon salt
Pre-heat your oven to 140C (300F).
Cut 4 sheets of foil 6 inches longer than the length of your ribs. Lay 2 sheets on top of each other and place on a sheet pan, lay the other 2 sheets the opposite way to form a cross. Place the ribs on the foil.
In a small bowl, mix together dry rub ingredients and sprinkle over both sides of the ribs.
Fold the foil over the ribs to make a sealed package. Bake the ribs for 2 ½ – 3 hours.
Meanwhile, make the BBQ sauce: Stir all of the Whiskey BBQ Sauce ingredients together in a medium saucepan over medium heat. Cook for 10 minutes, stirring occasionally.
Once the ribs are fork tender, remove them from the oven and slather with BBQ sauce, place them back in the oven, uncovered for 20 minutes. (This is when you can also cook the Cauliflower Buffalo Wings recipe, below)
Remove from the oven, cut and serve with remaining BBQ sauce.
Cauliflower 'Buffalo Wings'...
1 Head Cauliflower
1 Cup Milk
¾ Cup Whole Wheat Flour
1 Tablespoon Garlic Powder
1 Tablespoon Butter
½ Cup Frank’s Red Hot Sauce
½ Cup Blue Cheese Dressing
Blue Cheese Dressing...
½ Cup Organic Blue Cheese
½ Cup English Stilton
1 Cup Buttermilk
2 Tablespoon Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Worcestershire Sauce
½ Teaspoon Garlic Powder
¼ Teaspoon Salt
1/2 Tablespoon Pepper
First up, let the cheeses come to room temperature, this generally takes about 30mins.
Once the cheeses are at room temperature, preheat your oven to 230C (450F).
In a medium bowl add the cheese and smoosh with a spoon until it is semi smooth with a few chunks. Add the remaining ingredients and stir together until combined. Transfer to a container with a tight seal and refrigerate until ready to use. This lets all the flavours settle and set together!
Now, trim the head of cauliflower into appetizer sized chunks and set those aside.
In a bowl stir together milk, flour and garlic powder. Dip each piece of cauliflower into the batter and allow the extra batter to drip off. Place on a greased baking sheet. Spray the tops of the florets with cooking oil and bake for 18 minutes.
Melt the butter in a saucepan over low heat and add the Frank’s hot sauce and stir. Toss cooked cauliflower pieces with the sauce. Put back on cookie sheet and bake for 5 to 7 more minutes in the oven. Then serve with a side of your blue cheese dressing and some crunchy celery sticks.
And a dessert to finish the team off...
Corona Cupcakes...
1/4 cups + 2 tbsp organic butter at room temperature
3/4 cups + 2 tbsp sugar
1-1/4 cups flour
1 tsp baking powder
1/4 tsp salt
2 eggs at room temperature
1 tsp vanilla
1/2 tsp lime zest
1/2 cup Corona
2 tbsp almond milk
Lime wedges and sanding sugar for garnish (optional)
for the frosting
Frosting...
6 oz dairy-free cream cheese, cold
3 tbsp organic at room temperature
1/2 tbsp freshly squeezed orange/lime juice
1 tsp lime zest
3 cups powdered sugar
Preheat the oven to 190C (375˚F) and line 12 muffin tins with cupcake liners.
In a medium-sized bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, and making sure all the sugar is dissolved... Normally about 2-3 minutes.
Add eggs, beating after each addition then add the vanilla and zest.
Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.
Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.
For the icing, cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.
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