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."
Prep Time : 30 minutes
|
Cook Time : 1 hour
|
Servings : 5

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.

  • Buzz Savories Honey Mustard

    Honey Mustard

    $25.00$70.00
    Select options
  • The Sampler - Buzz Savories

    The Sampler

    $40.00
    Add to cart
  • Buzz Savories Mix & Match - Spicy Beer Mustard and Honey Mustard

    Mix & Match Sets

    $25.00
    Select options
Print

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 5

Equipment

  • grill and oven

What You'll Need:

  • 5 lbs 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
  • ½ cup canned pineapple juice
  • ¼ tsp. garlic powder
  • 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 and prick with a fork.
  • Bake in a 350 Degree oven for 1 hour.

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 the pineapple juice or water now.
  • Barbecue ribs on outdoor grill at a medium heat and baste occasionally 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.
  • 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.

Need more mustard?

Let's Make that happen.
New Recipes Every Month

Want to try them? Sign up for The Buzz Newsletter

We'll send you a coupon for 15% off your first order! You can unsubscribe at any time.

Buzz Savories

Buzz Into Savings

Sign up for our newsletter and get

15% Off

on your first order!