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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 20 minutes
Cook Time 1 hour
Servings 6

Equipment

  • grill and oven
  • 2 baking sheets

Ingredients

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

Barbecue Sauce

  • ½ cup molasses
  • ½ cup ketchup
  • ¼ cup Buzz Savories Spicy Beer 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
  • 1 tsp salt
  • 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

Instructions

Preparing the Ribs

  • Place each rack of ribs on a sheet of aluminum foil large enough to make an envelope with the ribs encased. Season with salt and pepper and top with the lemon slices.
    4 lbs baby back ribs of pork, 3 tsp salt and freshly ground pepper, 2 whole lemons
  • Place foil package, seam-sider up on the sheet pan (or the grill) Roast at 300 Degrees F for 1 1/2 hours or until meat thermometer reaches 155 Degrees.
  • At this time, the racks of ribs may be transferred to the grill, or finished in the oven, or cooled and refrigerated or frozen for finishing at a later date.
  • To grill: Paint the ribs with barbecue sauce using a pastry brush.
  • Grill 3-5 minutes until all sides are caramelized adding barbecue sauce as needed,.
  • Serve with extra barbecue sauce on the table.

Barbecue Sauce

  • Blend all ingredients together and bring to a boil, reduce heat and simmer 15 minutes, stirring occasionally then taste.
    1/2 cup molasses, 1/4 cup Buzz Savories Spicy Beer Mustard , ¼ cup rice vinegar , 1 Tb Worcestershire Sauce, 1/3 cup canned pineapple juice, ¼ tsp. garlic powder or a pinch of dried garlic flakes, ½ tsp Tabasco or hot sauce of your choice
  • For a lighter/thinner sauce, add additional pineapple juice or water
    2-3 Tb 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 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.