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Sheet Pan Mac and Cheese

Sheet Pan Mac and Cheese

Sheet Pan Mac and Cheese

Late October, and I feel the chill that brings winter into Nebraska.  Autumn leaves drift from the maple trees into knee high piles.  I like hearing the crunch as I wade through, and my favorite  perfume is a mix of drying leaves from the maples, cherry tree and crab apple.  October scenery is painted in auburn, gold, yellow, rust, and ruby red.  I shake out my navy  blue cable stitched cardigan sweater.

As temperatures cool, I’m baking Sheet Pan Mac and Cheese. I like this recipe for its crunch and rich flavor. I like serving squares of Mac and Cheese versus scoops.  The recipe comes together quickly, and the baking takes only 20-25 minutes. Sheet Pan Mac and Cheese compliments my favorite meats and vegetables, and it stands alone with a slice of melon or a ham sandwich. 

When baking the Sheet Pan Mac and Cheese, bake only to a light browning in the center and a darker crispy roast on the edges.  In my first trial, I over baked, and the product tasted crisp throughout. I prefer a creamy Mac and Cheese in the center of the sheet pan.

Sheet Pan Mac and Cheese
@bettysayers0 Sheet Pan Mac and Cheese! #macncheeserecipe #macaroniandcheese #macandcheeserecipe #beermustard #mustardoneverything #mustard #short ♬ Sound effect glitter magic - Quetzal BGM

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Sheet Pan Mac and Cheese

A flavor infused Mac & Cheese recipe. Sheet pan cooking makes it easy and easy and adds crunch.
Course Main Course, Side Dish
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, Light Dinner Meal
Prep Time 20 minutes
Cook Time 25 minutes
Servings 10

Equipment

  • 1 18x13 inch rimmed sheet pan is use a silicone mat for easy clean up

What You'll Need:

  • 1 lb. large elbow macaroni or other larger shape like fusilli
  • kosher salt to taste
  • 2 cups whole milk I keep a can of Carnation whole milk in the pantry and dilute according to directions
  • 1 Tb. cornstarch
  • 4 oz cream cheese
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • 12 oz. sharp cheddar cheese, grated coarsely
  • 4 oz. grated Parmesan cheese
  • freshly ground pepper to taste
  • 1 cup Panko bread crumbs

How To Prepare:

  • Place a rack in the middle of the oven and preheat oven to 450 Degrees.
  • Fill a large pot of salted water and bring to a boil. Add macaroni and cook to al-dente, about half the time of package directions. Drain.
  • Whisk 2 cups milk and 1 Tb. cornstarch in a medium bowls to combine. Transfer to the same pot in which you boiled the macaroni .
    Add 4 oz. cream cheese and 2 Tb. Buzz Savories Spicy Beer Mustard and heat until cream cheese is nearly melted, and mixture is beginning to simmer.
  • Gradually whisk in the cheddar cheese and finely grated Parmesan and cook, whisking constantly until cheese is mostly melted, 1-2 minutes.
  • Remove sauce from heat and add pasta, and mix until well coated. Taste, and then season with salt and plenty of freshly ground pepper.
  • Scrape pasta onto an 18 x 13 inch baking sheet and spread to the edges. No need to grease the baking sheet. I line the baking sheet with a silicone mat for extra-easy clean up although not required for the success of this recipe.
    Scatter 1 cup of panko over pasta.
    Bake, rotating baking sheet halfway through, until Panko is toasty around the edges and the corners of the baking sheet, 20 to 25 minutes. The top will be lightly toasted. The interior needs to be creamy.

Notes

Sheet Pan Mac and Cheese may be served hot, warm or room temperature - All delicious! Add a salad or a sandwich or a hot dog or fried chicken.. or serve with a slice of fruit.

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Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

Pork Kabobs

Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

October in Nebraska,  and the maples, lindens, red oaks and ash trees celebrate the season in burnt orange, yellow and ruby.  The October sky provides a turquoise back drop. Air is clean and crisp, and we invite friends to a backyard barbecue (or tailgating on game day) to enjoy this brief passage into the winter season. 

We are grilling  tender pork kebabs richly flavored by a Spicy Beer mustard and Rosemary marinade. The cooking is easy, and the over-the-top flavor makes the party deliciously memorable.

I prefer an easy and early prep to free me, the host, when guests arrive. I make the marinade and cut the pork in chunks a day before the barbecue. I pour the marinade and pork in a plastic bag and refrigerate overnight.  The grill will please your guests, and you, the host, will feel at ease and join the fun on this fine October day.

Pork Kabobs

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Pork Kabobs with Spicy Beer Mustard & Rosemary Baste

The Spicy Beer Mustard-Rosemary marinade and baste offers a burst of flavor to a most often blah pork loin. Wonderful flavor and easy grilling!
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 10 minutes
Servings 4

What You'll Need:

  • 1 lb boneless pork tenderloin
  • ¼ cup Spicy Beer Mustard
  • 3 cloves garlic finely chopped
  • 2 Tb white wine or rice vinegar or champagne vinegar
  • 1 Tb. soy sauce
  • 1 Tb honey Buzz Savories Artisanal honey
  • 1 Tb fresh rosemary needles or stem or 1/2 Tb. dried
  • 2 tsp paprika
  • ½ tsp salt and pepper

Vegetables for the Kabobs

  • 1 cup sliced zucchini or yellow squash
  • 2 green peppers remove seeds and cut in eighths
  • 1 medium red onion quartered separate the quarters into slices for the grilling
  • 1 cup cherry tomatoes
  • ¼ cup olive oil

How To Prepare:

Make Marinade and Grilling Process

  • In a medium bowl, make mustard marinade by whisking together mustard, garlic, wine, soy sauce, honey, rosemary, paprika and salt and pepper. Reserve ⅓ for later basting of kebabs.
  • Cut pork into bite sized chunks and add to the bowl of marinade. Cover bowl and marinate at room temperature for 30 minutes or in refrigerator up to 2 hours or overnight. I place the pork and marinade in a large plastic bag when I marinate it over night to keep it moist on all sides.

Grilling

  • Fire up the grill and get it hot
  • Thread vegetables and marinated pork onto skewers and baste with olive oil.
  • Place skewers on hot grill, turning once, about 5 minutes/side. Baste with marinade on each side.

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Plum and Honey Fruit Leather

Plum and Honey Fruit Leather

Plum and Honey Fruit Leather

Plump, juicy, ruby red plums call to me from the fruit section in our grocery. Yet I do not respond because I don’t love biting into a plum and feeling sticky plum juice drip down my arm and onto my shirt.  I like their unique sweet/sour flavor, and I have tried to appreciate them but failed until today. 

A recipe for Plum and Honey Fruit Leather arrived from a friend, and the recipe presented an opportunity to experiment with a new method of cooking and hopefully taste the pleasure of plums.

I’ve prepared and made 3 batches of Plum and Honey Fruit Leather, and now it belongs among my treasured recipes. I like the ease of making them – 3 ingredients, 3 steps in the making, and then a long, long slow baking in a 160 Degree oven. The recipe says 6-8 hours. In my experience with the recipe,  the time required to dry out the sticky center portion is more like 10 hours.  Then cut into strips, roll the strips, place in a covered container and they offer a nutritious and all natural snack for weeks to come.

The Plum and Honey Fruit Leather tastes of the red plum’s sweet/sour flavor without the sticky juices dripping down my arm, and following a moment of chew, the leather melts in my mouth.  So good and all natural.

Plum and Honey Fruit Leather

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Plum and Honey Fruit Leather
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Plum and Honey Fruit Leather

A snack food with fresh plum flavor plus the sweetness of Buzz Savories Artisanal Honey. A nutritious addition to an after school snack and a school lunch box. The recipe comes together easily and always looks and tastes delicious.
Course Snack
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 6 hours
Servings 12

Equipment

  • 1 silpat non-stick silicone mat a silpat costs approx. $15 and makes it possible to lift the fruit leather from the cookie sheet with ease. Silpat mats last a lifetime, and I use them to roast tomatoes and onions and peppers in the oven to baking cookies and lately making Plum and Honey Fruit Leather.

What You'll Need:

  • 4 cups plums (8 red plums) remove seeds and chop coarsely
  • 2 Tb Buzz Savories Artisanal Honey
  • 1 Tb fresh lemon juice
  • ¼ tsp cinnamon

How To Prepare:

  • Place chopped plums on a baking sheet and bake at 350 Degrees for 15 minutes or until plums are soft.
  • Add cooked plums, honey, lemon juice and cinnamon to a food processor or blender and process into a smooth puree.
  • Pour onto a silpat lined 12" x 18" cookie sheet that has a raised edge and spread out to ⅛-¼ inch thick.
  • Bake in a 150-170 Degree oven for 6-8 hours until the middle of the leather is no longer sticky. In my experience, the baking process has reached 10 hours. It is no bother to me though because I start and bake 5-6 hours. Then turn off the oven until another convenient time arrives when I may complete the baking.
  • When the plum fruit leather cools, remove from the silpat and cut into ribbons and roll (with wax paper strips between layers of plum leather).
  • Keep in a closed container at room temperature.

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Grilled Brats and a Horseradish Mustard Dip

Grilled brats with horseradish mustard sauce

Grilled Brats and a Horseradish Mustard Dip

Hello, September!  We happily greet September’s cooler days, football games, tailgating with friends, and  a bit more time to enjoy life. At Buzz Savories we are gathering a few friends and neighbors on game day and entertaining with a simple appetizer.

Grilled brats dipped into a spicy and creamy horseradish/mustard sauce is awarded our star appetizer for September. Keep it simple and serve with slices of fresh cucumber and a selection of olives and pickled peppers and chips. 

The horseradish and mustard sauce recipe cannot be easier to make. It asks for Buzz Savories Spicy Beer Mustard because this mustard provides a unique flavor profile that blends well with a prepared horseradish sauce. Make life easier with a jar of Spicy Beer Mustard in your pantry.

Grilled brats with horseradish mustard sauce

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Grilled Brats and Spicy Beer Mustard and Horseradish Spread

A sensational and easy main meal or appetizer for tailgating, Barbecued Brats with a Spicy Beer Mustard/Horseradish Spread takes the work out of party planning and dinner. Guests leave smiling and satisfied.
Course Appetizer, Main Course
Cuisine American
Keyword appetizer, barbecue, Buzz Savories Spicy Beer Mustard, Easy Cooking, Light Dinner Meal, Quick Meal
Prep Time 15 minutes
Servings 6

Equipment

  • Instant meat thermometer

What You'll Need:

  • 1 package 5-6 brats buy freshly made, all meat
  • ¼ cup Buzz Savories Spicy Beer Mustard
  • 1 Tb mayonnaise
  • ¼ cup prepared horseradish creamy horseradish

How To Prepare:

  • In a small bowl stir together mustard, mayonnaise and horseradish
  • Serve brats with sauce and tooth pics for dipping

How to Grill the Perfect Brat

  • Bring brats to room temperature before grilling
  • Prepare the fire in the barbecue or heat the grill pan or black iron skillet on your stove to medium high heat
  • Pat each brot with vegetable oil then place them onto the barbecue or grillpan//skillet on the stove
  • Turn the brats every 2-3 minutes until they are toasty brown and Instant Meat Thermometer reaches 160 Degree F.
  • Serve as appetize by cutting brats in 2 inch pieces for dipping
  • Serve as Brats in a Bun by slipping the brat into a warm bun. I prefer a soft bun. Invite guests to spread the Spicy Beer Mustard/Horseradish Sauce onto the bun. Dill and/or sweet pickles add interest to the flavor although in my experience not necessary. The Spicy Beer Mustard/Horseradish Sauce takes the blue ribbon prize for top in flavor. Try it!

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Peach and Honey Sorbet

Peach and Honey Sorbet

Peach and Honey Sorbet

Hot and steamy August and if I could give the world a gift, I would offer Peach and Honey Sorbet.   

A sorbet is a frozen dessert made with fruit juice or a fruit puree, and no-need for an ice cream maker.

The sweet and juicy wonder of fresh peaches is accented in the Peach and Honey recipe. Only four ingredients – peaches, Buzz Savories Artisanal Honey, whipped egg white, and freshly squeezed lemon juice. Simple! Get cool in August  by giving yourself a gift of Peach and Buzz Savories Honey Sorbet.

Peach and Honey Sorbet

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Peach and Honey Sorbet

Easy to make and capitalizes on the delicate flavor of ripe peaches. Make, freeze and enjoy the flavors of summer into winter.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Servings 6

Equipment

  • blender/food processor

What You'll Need:

  • 4-6 large peaches (about 4 cups) peeled, stoned and diced
  • ⅓ cup Buzz Savories Artisanal Honey
  • 1 egg white (or 2 Tb. liquid egg whites) whipped into soft peaks
  • 2 tsp freshly squeezed lemon juice
  • 1 bunch mint leaves for garnish (optional)

How To Prepare:

  • Bring a large pot of water to a simmer and blanch peaches for 20 seconds. Check a peach to see if the skin is easily peeled off and if not, blanch for 10 more seconds. Drain the peaches and refresh with cold water and remove the skins. Pit and cut into chunks that fit into your food processor/blender.
  • Add honey and lemon juice to the peaches.
  • Whip the egg white until soft peaks form.
  • Pour peach puree into a large bowl and gently fold in the whipped egg whites until just combined.
  • Transfer to an ice cream maker and freeze according to directions or pack into freezer containers as it comes out of the bowl and freeze.
  • To serve: place frozen peach sorbet in the refrigerator about ½ hour before serving to soften.

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My Favorite Chicken Salad

Chicken Salad

My Favorite Chicken Salad Recipe

Ok, I can hear you saying, “Another ‘Best’ Recipe!” And for what and why? My defense begins with my mother, a Master home cook who made and served chicken salad often and always to company during the summer months when garden fresh Nebraska tomatoes were available. Vine ripened tomatoes and chicken salad go together.

Finding the chicken salad recipe of my dreams required lots of time and thought. I sifted through numerous recipes, including my mother’s, and felt defeated because each featured mayo and/or sour cream. I tested yogurt dressings and soy sauce dressings and mayonnaise spiked with herb dressings. None satisfied my palate until I discovered Hard-Boiled Egg Dressing.  See it in this rendition of “Best” Chicken Salad.

Five (5) ingredients in the dressing so it is simple to make, and it meets my standards for “Best” because the flavor takes me to the rich and creamy days of salad dressings like my mother’s yet the ingredients stay on the side of healthy and light.

Chicken Salad

Buy the chicken already roasted at your local grocery where you will also pick up fresh green and/or crimson seedless grapes and a package of celery. Visit your Farmer’s Market for garden tomatoes and green onions or shallots, and then get to cooking.

Lots of flavor, healthy ingredients and easy! 
@bettysayers0 Best chicken salad! #bees #honeybee #mustard #chickensaladrecipe #short ♬ original sound - bettysayers0
Chicken Salad
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My Favorite Chicken Salad Recipe

I like this specific chicken salad recipe because it tastes fresh and has a crunch. It has all of the qualities of chicken salad that I like, without the mayonnaise. Most importantly, this chicken salad showcases the flavor of roast chicken. Serve in a sandwich, in a tomato, on lettuce leaf or in a plastic container in a lunch box.
Course Main Course, Salad, Snack
Cuisine American
Prep Time 25 minutes
Servings 4

Equipment

  • 1 immersion blender or food processor/blender

What You'll Need:

  • 1 ¾ pound roasted chicken I buy a grocery store roasted chicken and use only the breast meat
  • 1 cup diced celery
  • 1 cup crimson seedless and/or green grapes cut in half

Dressing

  • 2 Tb. green onions, chopped or 2 small shallots Use only white parts of the green onion
  • 1 Tb Buzz Savories Spicy Beer Mustard
  • 1 hard boiled egg yolk
  • 1 hard boiled egg
  • 2 Tb + 1 tsp Rice vinegar
  • ½ cup olive oil
  • ½ tsp kosher salt
  • 1 Tb freshly squeezed lemi juice (optional)

How To Prepare:

  • Cut the breast meat into ½ inch cubes and place in medium bowl.
  • Add the celery and grapes to the chicken.

Dressing

  • Combine the green onions, mustard, rice vinegar, salt and hard boiled egg and hard boiled egg yolk in the blender or blend with your immersion blender and blend to make a paste then slowly add the olive oil to form an emulsion.
  • Fold the dressing into the chicken mixture. Taste for seasoning. You may like more salt.
  • Slice the top off of a fully ripe tomato, squeeze out the seeds and cut out the membranes, lightly salt and turn over to drain for 20 minutes or more. Fill the tomato with the chicken salad for the flavor combo and the eye appeal. Happy eating.
  • I squeeze a Tb. of fresh lemon juice over the salad before serving (optional)

Notes

Serve icy cold and return leftover to the refrigerator. The chicken salad will keep refrigerated for 1-2 days.

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Garden Fresh Tomato Vinaigrette

Tomato Vinaigrette

Garden Fresh Tomato Vinaigrette

Tomatoes, heavy on the vine, are peaking in flavor and feeling plump with fresh tomato juice. How many ways can I serve them to celebrate the abundance of a Nebraska summer?

One method I recently discovered that garnered 5 star reviews and entry into my column of summer favorites is a recipe for Tomato Vinaigrette.  The recipe asks for fresh garden tomatoes because they need to be juicy with a pulp that can be scraped from the skin and into a bowl. 

NOW is the season for Tomato Vinaigrette! 

Tomato Vinaigrette

I eat it with a spoon!  The tomatoes bring a sweetness intensified by a tablespoon of Buzz Savories’ local honey and balanced with a light rice vinegar and 1 teaspoon of Buzz Savories Spicy Beer Mustard.  Buzz Savories Spicy Beer Mustard brings  accents of turmeric and allspice and mustard seeds to the vinaigrette so it dresses the lettuces and vegetables with beads of a unique and delicious flavor.
@bettysayers0 Tomato Vinaigrette #honeybee #honeyrecipe #honeyrecipes #mustardrecipes #vinaigrette #short ♬ original sound - bettysayers0

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Garden Fresh Tomato Vinaigrette

A tangy, and naturally sweet and delicious dressing for fresh lettuces, peas, cucumbers and all vegetables garden-fresh and crunchy.
Course Salad
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, salad dressing, salad
Prep Time 15 minutes
Servings 6

Equipment

  • sieve

What You'll Need:

  • 8 oz very ripe garden tomatos
  • ¼ cup sherry or rice vinegar
  • 1 Tb Buzz Savories Honey
  • ½ tsp salt
  • 1 tsp Buzz Savories Spicy Beer Mustard
  • 1 pinch dried garlic chips (optional)
  • ¼ cup olive oil

How To Prepare:

  • Halve your tomatoes. Squeeze the halves into a fine-mesh sieve set over a bowl. Then press the tomato half flesh down onto the sieve and scrape so all pulp is in the bowl, You should get ½ cup of tomato juice and pulp or a few ounces more.
  • Add the vinegar, honey, salt, mustard and garlic to the bowl and whisk to combine. While whisking, slowly pour in the oil. Continue to whisk until emulsified. Taste and season with more salt if needed.
  • Serve over garden fresh lettuce, tomatoes, cucumber, beets, green onions, cheese cubes, green beans, peas.
  • The Fresh Tomato Vinaigrette keeps for 3 days in the refrigerator. Let it sit outside the refrigerator for 10 minutes before serving.

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Salmon Croquettes and Salad

Salmon Coquette

Salmon Patties and Mixed Green Salad

If you’re looking for a simple and crunchy brunch on the patio or a light and easy dinner menu, here’s one that’s going to be hard to beat — especially if you can pick up some fresh-from-the-field  lettuces and maybe a cucumber from the farmer’s market for the salad.  Packaged mixed greens  serves as a fine substitute for farm grown. 

One reason I like this recipe is because it is easy. For one thing, you can prepare the patties hours or even a day in advance and sauté  them just before you put the dish together.

Start by poaching and cooling some fresh salmon, although to be fair this recipe works just as well with leftover or even canned salmon. As you sauté the salmon mixture,   blend together a fresh lemon vinaigrette salad dressing with Buzz Savories Spicy Beer Mustard and just five other ingredients.

When the salmon is golden and the lettuces arranged on the plates or in the bowls, add the salad dressing, and serve with a fresh baguette and butter. Light, crunchy yet with a complex mix of flavors, you’ll find Salmon  Patties and Mixed Green  Salad may very well become a favorite dinner menu every month.

The best recipes are often caught up in your web of memories. For me this dish reminds me of rushing cold salmon streams in Oregon and a lovely French vinaigrette that I once enjoyed in New Orleans. What will it remind you of?

Salmon Coquette

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@bettysayers0 Salmon patty salad #salmonrecipes #honeyrecipes #mustardrecipes #short #summerrecipes #short ♬ original sound - bettysayers0
Salmon Coquette
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Salmon Patties and Mixed Green Salad

Light, simple and savory - an ideal supper on a hot summer eve.
Course Main Course
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, healthy, Lunch, Quick Meal, salad, salmon, grilling
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people

Equipment

  • 1 heavy bottom skillet

What You'll Need:

  • 1 ½ cups poached salmon, or Red Sockeye canned salmon, or leftover grilled salmon
  • 1 scallion, thinly sliced
  • 2 Tb. finely chopped parsley
  • 1 Tb. Spicy Beer Mustard
  • 3 Tb. mayonnaise
  • 1 cups bread crumbs dip salmon patties into bread crumbs prior to the browning step
  • ⅓ cup bread crunbs fold into salmon mixture
  • ¼ tsp salt and pepper to taste
  • 3 Tb. vegetable oil
  • 4 servings Mixed greens

Lemon Vinaigrette Dressing

  • 4 Tb. lemon juice freshly squeezed
  • 1 tsp. Buzz Savories Artisanal Honey
  • 1 clove garlic, peeled and smashed
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • ½ cup olive oil
  • ¼ tsp. salt and pepper

How To Prepare:

  • In a large bowl gently mix the salmon, scallion, and parsley
  • In a separate bowl combine the mustard and mayonnaise and season with salt & pepper
  • Add the mayonnaise mixture to the salmon mixture and gently stir together
  • Add ⅓ cup bread crumbs and stir to bind everything together
  • Shape into patties and chill for 1 hour
  • Or prior to making the patties, cover the bowl tightly and chill overnight
  • Dip cakes into remaining bread crumbs.
  • Heat oil in a skillet and fry cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette

Lemon Vinaigrette

  • Combine all ingredients in a small jar, Cover with a screw on lid and shake until well combined.
  • Arrange mixed greens in salad bowls, place salmon patties on the greens and dress with the Lemon Vinaigrette.

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Celebrate Summer with Roundup Ribs

Roundup Ribs

Celebrate Summer with Roundup Ribs

Summer and ribs on the grill go together. I like the flavor of a salty/sweet barbecue sauce, a char on a meaty rib and tender to the bite. In my experience ribs often are over cooked and dry.  The recipe that follows guarantees a perfect barbecue every time. 

I feel honored to introduce you to a brilliant Chef,  Bernard Schimmel, the creator of the Roundup Rib recipe. The Schimmel family were hoteliers in the 1900’s and  built and supervised their inns with an Olde World charm. Bernard Schimel, one of the Schimmel Brothers was a recognized  food artist and Master Chef.  On rare and special occasions my family and friends celebrated at the Blackstone Hotel in Omaha and later the Cornhusker Hotel in Lincoln where we happily experienced the Schimmel cuisine and artistry. 

In 1976 Joslyn Art Museum and the Schimmel family published a book, Joslyn Presents Bernard Schimmel’s Masterpieces and in rereading the book, I discovered a recipe for barbecued ribs. 

I know we all are planning our July 4th celebration, and our masterpiece will be on the grill.  I suggest Roundup Ribs,  the Bernard Schimmel’s recipe for Ribs. I like it for 2 reasons 1) memorable flavor and tenderness 2) easy to make for a few or many. 

Season baby back ribs with simply salt and pepper, layer with lemon slices and bake uncovered in the oven for 1 hour at 350 Degrees F, until nearly done since pork is at its best at medium 150 or 155 Degrees F.  The ribs may be oven-roasted  a day ahead and then finished to preferred temperature with a barbecue sauce on the grill, or if a grill is not available or rain is pouring, complete the whole process in the oven.   

The exceptional spicy/sweet and well balanced barbecue sauce  compliments the pork flavor 

I thank Bernard Schimmel for the recipes and Robert Scott Rager for the food styling and photography.

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Roundup Ribs
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Roundup Ribs

Nebraska's Best Rib Barbecue recipe was created by Bernard Schimmel, a "Great Food Artist" in Omaha where he and his family served elegant food at The Blackstone Hotel in Omaha during the mid-1900's. His book' Joslyn Presents Bernard Schimmel's Masterpieces (1976) published the recipe below: A quote from Mr. Schimmel that I treasure said, "Of all ingredients the truly essential one is care."
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, grilling
Prep Time 30 minutes
Cook Time 1 hour
Servings 6

Equipment

  • grill and oven

What You'll Need:

  • 5 lbs baby back ribs of pork
  • 3 tsp salt and freshly ground pepper
  • 2 whole lemons sliced thin with skin on

Barbecue Sauce

  • ¼ cup molasses
  • 1 ½ Tb butter
  • ½ cup Buzz Savories Honey Mustard
  • ¼ cup rice vinegar
  • 1 Tb Worcestershire Sauce
  • ⅓ cup canned pineapple juice
  • ¼ tsp. garlic powder or a pinch of dried garlic flakes
  • ½ tsp Tabasco or hot sauce of your choice
  • 2-3 Tb pineapple juice or water I like a lighter sauce so I add pineapple juice or water to thin it - your choice thick or thin

How To Prepare:

Preparing the Ribs

  • Place ribs in a single layer on baking sheet. Season with salt and pepper and top with the lemon slices
  • Roast uncovered in a 350 Degree oven for approximately 1 hour.
  • Roast in oven until ribs reach an internal temperature of 150-155 Degrees F for pork medium which will keep them juicy. If well-done is your preference, 160 Degrees F.
  • At this step, the ribs may be cooled and then covered and refrigerated one day or overnight awaiting the barbecue

Barbecue Sauce

  • Blend all ingredients together and bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally then taste.
  • For a lighter/thinner sauce, add additional pineapple juice or water
  • If the sauce appears too thin, simmer 10 more minutes. Watch with care to avoid the sauce burning.
  • Barbecue the ribs on outdoor grill at a medium heat and baste 2-3 times until ribs are hot and acquire an amber/apricot glaze
  • Serve directly from the grill or at room temperature. This recipe may be doubled with ease.

Notes

The baking part of this recipe may be handled a day prior to grilling the ribs. Generously baste the ribs with barbecue sauce during the grilling and keep tabs on the temperature because these ribs were cooked nearly to doneness in the oven phase, and they will taste wonderfully tender and moist with only 20 or more minutes on the grill. The sauce flavors the ribs without burning in the grilling process. Easy!
When you feel a desire for barbecued ribs and have no grill available, this recipe may be started and finished in the oven.

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