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Gridiron Grub: Barbecue ribs

Fans traveling to K.C. can treat themselves to the city's famous barbecue, but if you're planning to watch the game at home, Totally Patriots and Chef Mike have you covered. This week they're sharing everything you need to make your very own rack of finger-licking-good ribs. 



  • 1/2 cup brown sugar 
  • 1/4 cup paprika
  • 1 Tbsp black pepper
  • 1 Tbsp salt
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp cayenne pepper


  • 2 Tbsp chili powder
  • 1 tsp ground black pepper
  • 1 tsp table salt
  • 2 cups ketchup
  • 1/2 cup yellow mustard
  • 1/2 cup cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/4 cup lemon juice
  • 1/4 cup dark molasses
  • 1/4 to 3/4 cup honey (depends on how sweet you want it)
  • 1 tsp hot sauce
  • 1 cup dark brown sugar
  • 3 Tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves of garlic, minced
  • 2 Tbsp tamarind paste

For best results, rub the ribs 24 hours in advance and refrigerate until ready to cook.

To make the sauce, combine ingredients in a blender and blend until smooth.

Brush the sauce on the ribs just before placing on the grill, and again once they're done cooking.

Serve with cornbread on the side.


  • 1/2 cup butter
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt

Honey butter

  • 1 stick salted butter
  • 2 Tbsp honey
  • 1 tsp cinnamon

Preheat oven to 375 degrees.

Melt butter in a large bowl. Stir in sugar. Add eggs and then beat mixture.

Add buttermilk, baking soda, flour and cornmeal. Mix until there are only a few lumps remaining. Pour into a greased eight-inch square pan and bake for 30 to 40 minutes.

Meanwhile, make the honey butter by beating butter, honey and cinnamon until well combined.

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