MADISON (WKOW) -- Wisconsin kicks off their second home game of the 2015 season at home against Troy at 2:30 this afternoon. Some would say, that's the perfect time to tailgate.
LongHorn Grill Master, Scot Latek, joined us on Wake Up Wisconsin Saturday morning to share a delicious rib recipe to use at your tailgate. Below are the ingredients and directions. Click on the video version of this story for a demonstration of the recipe.
* 2 racks of baby back ribs
* 2 tablespoons of canola oil
* 2 cups of BBQ sauce of your choice
* 2 tablespoons of salt
* 2 tablespoons of 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.
Recipe serves four.