Roundup Ribs
Celebrate Summer with Ribs on the Barbecue
We grill, picnic, celebrate summer with cook-outs, and our masterpiece, Schimmel’s Barbecued Ribs will be on the grill. 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 or steamed and tasteless. The recipe that follows guarantees a perfect barbecue every time.
I suggest the Bernard Schimmel recipe for Ribs. I like it for 4 reasons
1) memorable flavor (Buzz Savories Honey Mustard)
2) recipe makes reliably juicy and tender ribs
3) easy to make for a few or many
4) all but the barbecue may be prepared a day before people gather
I feel honored to introduce you to a brilliant Chef, Bernard Schimmel, the creator of the barbecued 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. The recipe features Honey Mustard, and we know the best in flavor is Buzz Savories All-Natural and Hand-Packed Honey Mustard.
I recommend Schimmel’s recipe for barbecued ribs as a staple, a go-to recipe for entertaining and for family dinners. Make it once, and I believe it will earn a place amongst your favorites.
Eat well!
Betty Anne at Buzz Savories
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Roundup Ribs
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.