Super Bowl Sunday came and went. The assumed champs were vanquished. A dear friend put on his own show. This was a feast worthy of any potluck.

As fine as it was, the crowd — seven of us — favored the ribs, soft, fall-off-the-bones, lip-smacking like springtime after months of rain and cold.

My friend insisted on the St. Louis cut of pork ribs, believing that the fat content was perfect for this recipe. How can I argue with perfection?

Game-day ribs

Ingredients

• 3 pounds of St. Louis ribs

• 3 tablespoons of olive oil

• Sea salt and cracked pepper, about 2

teaspoons each or to taste

• 1 tablespoon fennel seeds, crushed in a

mortar and pestle

• 1 tablespoon southwest chipotle blend

• 1/2 cup barbecue sauce

Preparation

Bring the ribs to room temperature. Preheat the oven to 250 degrees. Rub the ribs with olive oil. Crack the pepper onto the meat. Sprinkle with good salt. I love to drop the salt from a salt grinder.

Place the ribs on a flat pan and into the oven for two and a half hours. Lay aluminum foil loosely over the dish and return to the oven for another two hours. Pull and remove the foil. Now is the time to brush on a favorite barbecue sauce. Waiting until nearly the end of the roasting keeps the sauce from burning.

I generally make my own sauce, and there are excellent commercial brands. There are so many varieties inspired by Japanese, Cajun, Texan or even Vietnamese cuisine. There are choices between hot and spicy, medium heat or mild. Whatever you choose, don’t apply it too thickly.

After brushing on the sauce, put the ribs back into the oven and finish for half an hour. Pull and allow the meat to rest.

Served with Laurie’s hot biscuits and cole slaw, one can’t find a more satisfying meal. Of course, one of Fort George’s winter stouts matches the meal like a game-winning pass. And a good Washington cabernet can be every bit as pleasant as a good beer.