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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

Ingredients

  • 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

Instructions

Preparing the Ribs

  • Place ribs in a single layer on baking sheet. Season with salt and pepper and top with the lemon slices
    5 lbs baby back ribs of pork, 3 tsp salt and freshly ground pepper, 2 whole lemons
  • 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.
    ¼ cup molasses, 1 ½ Tb butter, ½ cup Buzz Savories Honey 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/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.