Rosemary’s Ribs

So we were all down in Barnegat hanging with our friends, the Zeppetellas, Hardimans, and Gilligans, and of course the food was flowing all weekend long. So I had to write about Mrs. Zep’s  ribs, well actually they are “Big Daddy’s” recipe, the guy from the next food network star. But she made them her own and they were bone sucking good. Not too spicy but made with just enough kick. We are never disappointed when we eat at the Zeps. And oh yes, how can I forget our luxurious boat ride along the Barnegat bay with Captain Larry. Five stars for the wonderful hospitality, satisfying and scrumptious meals, and heart-pounding outdoor recreation. Can’t wait for the Cranberry Festival in October!


RIBS WITH BIG DADDY RUB adapted from his recipe

4 pounds St. Louis-style ribs
2 cups Big Daddy Rub, recipe follows
2 cups cola
2 cups water

Big Daddy Rub:
3 cups brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
2 tablespoons cumin
2 tablespoons hot chili powder
2 tablespoons cayenne
2 tablespoons freshly ground black pepper
2 tablespoons red pepper flakes

In a medium-sized bowl, mix all ingredients until well combined. Set aside.

Preheat oven to 350 degrees F. Rub ribs with 1 cup Big Daddy Rub until evenly coated. Allow ribs to marinate at room temperature for 30 minutes. Place ribs in large roasting pan and cover with the cola and water. Cover with foil and cook in oven for 2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual pieces. In a large bowl, toss ribs with another 1 cup of rub until well-coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.

Mer, Menage a Trois wine, and ribs. What a perfect threesome. Dig in!

Mer, Menage a Trois wine, and ribs. What a perfect threesome. Dig in!


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