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
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.