Where pride and passion for the Seattle Seahawks collide.

Golden “Crack-Back” Ribs

This recipe is in honor of the crack-back block applied to Dallas Cowboy linebacker Sean Lee courtesy of Golden Tate in Week #2  of the 2012 season.  Tate was eventually fined by $21,000 after Jerry Jones cried to Roger Goodell.  The good news is that there will be no fines or flags thrown on this recipe.

These are ribs that you prep the day before the game and then finish them off on the grill at the tailgate.  A good beer pairing for the ribs would be a nice light style lager such as Full Sail Brewing Co.’s Session Lager or Maritime Pacific Brewing Co’s Old Seattle Lager.

The Roster


  • 2 racks of Baby Back ribs
  • 2 Tablespoons of Kikoman Soy Sauce
  • 2 Tablespoons of honey
  • 1 cup Heinz Chili Sauce
  • 1 cup Kikoman Hoisin Sauce
  • 2 teaspoons Chinese 5 spice
  • 1/2 teaspoon ground ginger
  • 4 cloves of minced garlic

The Play

  • Prep the ribs by removing the membrane and trimming off any excess fat/meat.
  • Cut the racks in half, making them easier to handle.
  • Make the BBQ sauce by mixing all other ingredients into a bowl and reserve 1 cup of sauce in a container for use on Game Day.
  • Line a cookie sheet with tinfoil
  • Slather the ribs with the BBQ sauce
  • Put the ribs on the cookie sheet and cover with foil


  • Store the ribs in a fridge for 4 hours or more


  • Pre-heat the oven to 300 degrees and cook the ribs on the cookie sheet covered with foil for 2.5 hours
  • Let the ribs cool and place them in a tight container for transport to the game the next day.  Watch out for the accumulated grease in the cookie sheet.

Game Day

  • Pack the ribs and remaining BBQ sauce right next to the beer in the cooler.
  • At the tailgate, finish the ribs off on a hot grill for approximately 30 minutes.  Baste the ribs with the BBQ sauce.


  • Slice and eat.



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