You’ll be left dreaming about these Chili Baby Back Ribs. We asked TABLE Magazine friend Chef Kevin Hermann to create game day recipes, and what he created was an epic menu that’ll draw even non-fans to the party! Think of tender, chili dusted ribs featuring a savory heat that only enhances the other herbs and seasonings. Plus, you’ll learn to make a White Bean Salad and Lime Crema to enjoy this dish the traditional way.
Why Are These Ribs Called “Baby Back”?
Baby back ribs are shorter and lighter than bigger spare ribs and hence are “baby” sized. Back ribs are cut from where the rib meets the spine of the pig after the loin is removed, and the baby back ribs are the upper ribs. They cook quicker, are leaner, and require less trimming, so they’ve become a barbecue favorite!

Chili Baby Back Ribs
Description
We promise this recipe is worth getting a little messy for.
Ingredients
- 2 full baby back ribs racks, peeled and cleaned
- 2 cups rib rub (3/4 cup smoked paprika, 1/4 cup kosher salt, 3/4 cup Penzeys Chili 3000, 1/8 cup coriander, 1/8 cup ground black pepper)
- 2 tbsp Olive Oil
- 4 whole Rosemary sprigs
- White Bean Salad (see below)
- Lime Cream (see below)
Instructions
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Rub the ribs with olive oil and dust heavily with the rib rub. Coat evenly and place on a foil lined sheet tray meat side up.
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Roast at 425 degrees for 30 minutes.
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Remove from oven, top each rib with 2 sprigs of rosemary and wrap tightly with foil.
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Continue cooking at 275 for 2 hours.
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Remove and uncover. Ribs can be done 1-2 days prior to game day. Wrap in plastic wrap and refrigerate until game time.
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For presentation, warm ribs under medium flame broiler. Cut each rib apart and arrange on large board with dollops of lime cream and chilled white bean salad. Garnish with shaved or crumbled cheddar and cut scallions.
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White Bean Salad Recipe
Description
A perfect accompaniment to your ribs.
Ingredients
- 2 – 8 oz cans Cannelloni beans, rinsed
- 3/4 cup celery, small dice
- 1/2 cup carrots, small dice
- 3/4 cup red onion, small dice
- 2/ea lemon zest/juice
- 1/2 cup parsley chopped
- 1/4 cup scallions, chopped
- 1/2 tbsp cumin, ground
- 1/2 tbsp coriander, ground
- 1/2 cup olive oil
Instructions
- Mix all ingredients evenly and allow to marinade 2-3 hrs or overnight if possible.
Lime Cream
Description
A tangy addition to the spice from the chili ribs.
Ingredients
- 8 oz sour cream
- 1/ea lime zest/juice
- 1 tbsp coriander, crushed
- 1/2 tbsp black pepper, ground
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 6–8oz cheddar, aged (use your favorite sharp cheddar)
Instructions
- Mix all ingredients and refrigerate for 2-3 hours
Create a Feast with These Game Day Recipes
- Chili Baby Back Ribs
- Marinated Chicken Tostadas
- Parmesan Baked Potato Salad
- Roasted Sausage Board
- Zesty Shrimp Roll
Recipe by Kevin Hermann
Styling by Kevin Hermann and Anna Franklin
Photography by Dave Bryce
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