Here at Kathey Jo’s Kitchen, we know that Father’s Day is coming up, and there are two stories of when the first Father’s Day was celebrated. According to some accounts, the first Father’s Day was celebrated in Washington state on June 19, 1910. The other story of the first Father’s Day in America happened all the way on the other side of the country in Fairmont, West Virginia on July 5, 1908. Today it’s celebrated on the third Sunday of June. My family celebrates the man I love with a BBQ, so he can be all manly over the flames. The wonderful thing about this is that it gives us time to bond with our friends. Inevitably, I get asked, “Kathleen Raskin, what did you marinade this in?” and I love to share that recipe.
3 bottles of Ketchup
3 cups of water
6 ounces of brown sugar
7 ounces of white sugar
2 tablespoons freshly ground black pepper
2 tablespoon finely ground onion powder
1 tablespoon dry mustard powder
3 ounces of lemon juice
4 ounces of Worcestershire sauce
10 ounces of apple cider vinegar
3 ounces of light corn syrup
3 to 4 pounds of spare ribs
4 ounces of paprika
2 ounces of white sugar
1 teaspoon of onion powder
1 teaspoon of garlic salt
Combine all in a small bowl and set aside.
Directions (the grilled way)
Combine all the sauce ingredients in a stockpot or large Dutch oven.
Bring to a boil over high heat, stirring frequently to prevent sticking.
Reduce temperature to low and simmer, uncovered, for at least 30 minutes.
While you are waiting, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib.
Rinse the ribs and season with the seasoning, and then cover and refrigerate for 4 to 12 hours.
Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours.
Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
Directions (the oven way)
Preheat the oven to 300 degrees F.
Trim the ribs.
Combine all ingredients to make a sauce, including the seasoning.
Apply to ribs on all sides.
Lay the ribs on two layers of foil, shiny side out and meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet and bake for 2-2.5 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bone side up.
Brush on sauce.
Broil for 1-2 mins until sauce is cooked on and bubbly.
Turn ribs over.
Serve with your favorite sides.
This is Kathleen Raskin, posting from Kathey Jo’s Kitchen straight to yours. Bon apétit!