Spice Rub Baby Back Ribs with Golden Eagle Barbecue Sauce

Here it is the beginning of April, and the weather is great in the central valley. Beautiful sunshine, perfect for getting outdoors – hiking, drives in the country and best of all backyard barbecues. Hubby had been eyeing the country ribs for a while, waiting for the rains to subside and the days to warm. Guess everyone else in the neighborhood had the same longing because when we finally decided to pick up a few pounds of meaty country ribs, the pickings were slim. However, the pork baby backs were looking pretty good. Switching gears just a bit, we picked up a couple of nice racks.

To get baby backs that are tender requires a little work. The ribs need to be trimmed, the silver membrane on the back side of the ribs must be removed and the ribs themselves need to be slow-cooked. While “pros” will accomplish this in a good smoker, slow-smoking the ribs over indirect heat with careful attention to prevent the meat from drying out, this isn’t always practical for the average home-cook. I use an oven, a dry spice rub and a pan of water with liquid smoke to accomplish this task, finishing the ribs off on the grill for that true barbecue finish. The results are tender ribs with lots of flavor that are moist and delicious. The pan of water in the oven creates smokey steam to help prevent the ribs from drying out while they slow-cook in the oven.

Earlier, I shared this same basic recipe made with sugar rather than brown sugar, cooked entirely on the grill using both a direct and indirect fire method (Smoked Baby-Back Pork Ribs with a Spicy Dry-Rub). Today’s recipe is done in two stages, utilizing the over and thereby requiring less tending. As an added bonus, I’ve included the recipe for our family’s Golden Eagle Barbecue Sauce.

Spice Rub Baby Back Ribs with Golden Eagle Barbecue Sauce
Spice Rub Ribs
2 Teaspoons White Pepper
1 Tablespoon Sea Salt
2 Tablespoons Smoked Paprika
1 Tablespoon Onion Powder
1 Teaspoon Chili Powder
1 Teaspoon Ancho Powder
1/2 Teaspoon Cayenne Powder
2 Teaspoons Mustard Powder
2 Teaspoons Garlic Powder
2 Tablespoons Brown Sugar
2 Full Racks Baby Back Ribs

Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.

Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.

Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.  Repeat with second rack of ribs.

Cut each rack of ribs in half. Lay halves side by side on two pieces of foil. Rub ribs well with spice rub. Seal each pouch tightly and place on a baking sheet.

Let ribs sit on counter for about 30-45 minutes.

OVEN METHOD
2 cups water in a casserole dish
2 tablespoons liquid smoke

Adjust oven racks, one rack in the middle, second rack just below first rack. Place dish with water and liquid smoke on lower rack. Heat over to 325 degrees.

Place ribs in oven on middle rack. Let roast in over for about 2 hours. While ribs slow-cook in oven, make barbecue sauce.

GRILL FINISH: During last 30 minutes of cooking time, build a nice fire in grill. When grill is ready, remove the ribs from the oven, remove from foil pouches. Transfer ribs to grill, place them meaty-side up and brush them with some of the sauce. Close the grill and cook ribs for 5 minutes. Flip and brush the ribs and grill another 5 minutes. Continue to grill, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through, for a total grilling time of 20 minutes.

Transfer ribs to cutting board. Split each half in half again for ease in serving and eating. Stack ribs on a serving platter, with additional barbecue sauce.

 

Golden Eagle Barbecue Sauce
1 Bottle Hunt’s Ketchup (32 oz) – see footnote
3 Tablespoon Dry Mustard
2 Teaspoons Ground Pepper
1 Tablespoon Worcestershire Sauce
½ Cup Cider Vinegar
½ Cup Water
1 Tablespoon Chili Sauce
1 Tablespoon Hickory Liquid Smoke

To make barbecue sauce, combine all ingredients in a heavy sauce pan. Stir and bring to a boil.

Reduce heat, cover and simmer 10 minutes. Remove from heat, let “steep” until ready to use – the longer the better. Refrigerate any unused sauce. (The empty Ketchup bottle works well, just be sure to label it “Barbecue Sauce” so no one gets a surprise on their burgers or French fries).

Note: For whatever reason, Hunt’s Ketchup is the only brand that works well with this sauce. Apparently “Ketchup is Ketchup” isn’t an accurate statement when it comes to this recipe because when other brands have been used, the results were less than desirable. There’s something about the base in Hunt’s Ketchup that works well with the other ingredients to create the famous Golden Eagle sauce. (For more details; see Golden Eagle Barbecue Sauce, for full story behind this old family recipe see Country Ribs with Golden Eagle Barbecue Sauce).

2014 Has Been A Hoot! Thank You One and All

On January 13, 2014 I stared at the glowing, blank page of my laptop. Do I dare? My fingers began to type, as if by magic. Without a clue as to what I was doing, or what would become of it, Rosemarie’s Kitchen was born. By the blogging world standards, it’s not a huge, runaway hit. But then, I didn’t create Rosemarie’s Kitchen to become “famous”. I simply wanted a place to share my recipe collection and perhaps a few memories along the way. I yearned for an outlet beyond Facebook, and blogging, although a little scary, seemed the right fit for me. What I hadn’t anticipated at the start of this journey was that I would discover a more personal view into the world around me. Blogging connects people who might otherwise never meet in an exchange of ideas, customs and traditions – be it faith, family or nationality. The people I have “met” along the way are wonderful – creative, delightful and insightful. I have learned much from them.  Thank you all for this wonderful experience. It’s been a hoot. One that I hope will continue.

Since mine is a cooking blog, as 2014 draws to a close, I thought it would be nice to post a few links to recipes I’ve shared with you this past year. Of all the recipes I’ve shared; these have been the “tops” among readers in their respective categories. Hope you enjoy a second look . . .

***** APPETIZERS *****

The Importance of Sunny Pepperoni Pie

This was an original creation, inspired by Sunny Spinach Pie. I created the Sunny Pepperoni Pie for my dear, sweet brother. I’m glad to see it was well received.

The Deviled Egg You Say!

A collection of Deviled Egg Recipes and ideas to inspire you. Sometime I make these just because . . .

Christmas Party Potato Platter with Fresh Dill and Red Caviar

Perfect for Christmas Time with their Red and Green thing going on. Gold Caviar could be used at other times of the year, as well as Black Caviar. These are yummy delicious.

Filipino Egg Rolls – Lumpia

Serve as an appetizer, as part of the “main” event for an Asian Inspired meal or on their own – these meat and veggie packed rolls are awesome.

 

***** MAIN ATTRACTIONS *****

French Beef and Red Wine Stew on Garlic Mashed Potatoes

This stew is more along the lines of a French Beef Burgundy dish. It fills the kitchen with an intoxicating aroma of wine and the potatoes that accompany this stew are heavenly.

Country Ribs with Golden Eagle Barbecue Sauce

Another “original” recipe from my kitchen to yours, adapted from an old family recipe on Hubby’s side. The peppery-smoked flavor is perfect for summertime barbecued ribs.

Southern “Fried” Oven Chicken – No Lie!!

This “fried” chicken is cooked in the oven. It’s crispy on the outside, moist and flavorful on the inside. Perfect for Sunday Dinner. We like it with mashed potatoes, corn and fresh-baked buttermilk biscuits. Nothin’ like Southern Cookin’.

Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter

All I can say is Oh My Good! The reduction sauce is sensational, the garlic butter an added kiss of flavor. These grilled steaks are beyond delicious. Serve with a baked potato or garlic mashed and a vegetable such as asparagus in a tarragon cream sauce, you’d swear you’re dining at a 5-Star restaurant without the 5-Star price tag.

 

***** SOMETHING ON THE SIDE *****

Smokey Pan Seared Asparagus

These smokey, pan-seared asparagus need no sauce. Kiddo wasn’t a fan of asparagus, until he sampled these yummy tips. The flavor is wonderful. I promise!

Haricots verts à l’étouffée (Stewed Green Beans)

These green beans are “stewed” in a little butter, with garlic and thin slices of shallots. Like all things French, they are beyond delicious.

Filipino Pancit with Chicken, Pork & Shrimp

Another Filipino favorite. Pancit can be a meal all on its own, or the perfect side to just about any Asian/Pacific Island dish. Every family has their own take on Pancit, and this is mine.

Roasted Red Rosemary Potatoes

My all-time favorite to serve with Chicken Marsala or other Italian inspired dishes as well as most American favorites such as roast chicken for Sunday Supper.

 

***** SWEET ENDINGS *****

Best Pineapple-Up-Side-Down Cake that Ever Came out of a Box

The beauty of Pineapple Up-Side-Down cake is that it is the perfect “finish” for a picnic, great for outdoor entertaining on a warm spring day. Try using a mixture of red and green cherries for a holiday “touch” with your Christmas Ham. It is bursting with flavor, yet moist beyond belief.

Maria Luisa’s Leche Flan

My mom’s Lecha Flan was always in demand at family gatherings. I can’t remember an Easter Table without it. This Spanish Dessert is popular with Filipinos. I’m proud to carry on the tradition.

Fresh Berry Trifle – A colorful Summertime Dessert

This dessert is so creamy, so refreshing and oh so pretty. While I made mine with blueberries and strawberries, any mixture of berries would go well. When in season, we like to pick some wild blackberries to add to this summertime treat.

French Vanilla Cake with Blueberry Filling and Fresh Berry Basket

This yummy, sweet cake is filled with a slightly tart blueberry filling, both complimenting and offsetting the sweetness of the cake and Almond-Butter Cream frosting. This is a cake with the grownups in mind.

************

As 2014 draws to a close and we turn our attentions to the coming New Year, I leave you now with one more Irish blessing, in honor of my dear, sweet Dad.

May there always be work for your hands to do,
May your purse always hold a coin or two.
May the sun always shine warm on your windowpane,
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you,
And may God fill your heart with gladness to cheer you.

Golden Eagle Barbecue Sauce

I’ve shared this recipe before, as part of my Country Ribs with Golden Eagle Barbecue Sauce post. The sauce isn’t a typical barbecue sauce – it’s not sweet, there isn’t the usual molasses or brown sugar. It’s more of a peppery-bite-you-back kind of sauce.

The recipe has been in my husband’s family for decades. In the Wisconsin Rapids area, the Golden Eagle Tavern and grill was legendary. When I was putting the post together for the country ribs recipe that included the sauce, I searched the internet in hopes of finding some vintage photographs of the Golden Eagle tavern, but I came up empty. However; I did stumble on a travel site where people from the area fondly recalled the tavern of their youth and wishing they had the recipe for the awesome sauce. Naturally, I obliged them with a link to my country ribs recipe. Last week, I heard from a gentleman who stumbled upon my post via the travel site that was so touching. It’s really what sharing recipes is all about – the memories.

“Thanks for providing the story and sauce recipe from the Golden Eagle. I just turned 80, but remember the peppery bbq sauce and the yellow lights from the bbq shack outside The Golden Eagle peeking from the piney woods like it was yesterday. You’ve given many people great joy.”

The sauce goes well with just about anything you can slap on a grill – ribs, beef brisket, smoked pork, chicken – it’s all good eating.

Tonight Hubby was strutting his grill-skills with chicken thighs slathered in the peppery-sauce. As usual, he grilled those bad boys to perfection – moist and tender all the way to the bone, with just the right amount of caramelized sauce and crisp skin to let you know you’re in grill-heaven. Everyone has their own way of grilling, and grilling varies so much from grill to grill, it’s almost impossible to say this way or that way is the definitive way to cook on a grill. All I know is it was darn good barbecue in our house tonight.

For the chicken, we did soak the thighs in a saltwater brine for several hours before grilling. The bone-in thighs were grilled for about 10 minutes over a medium fire before the sauce was applied, then he continued to turn every 10 minutes, slapping on sauce with each turn. All total, it was about 45 minutes on the grill.

The sauce is simple to make. This recipe will make more sauce than you can usually use (we cooked up 2 pounds of chicken and barely put a dent in the sauce). It stores well in the fridge, although the peppery flavor does intensify over time, so watch out for those last few drops!

Golden Eagle Barbecue Sauce
1 Bottle Hunt’s Ketchup (32 oz) – see note
3 Tablespoon Dry Mustard
2 Teaspoons Ground Pepper
1 Tablespoon Worcestershire Sauce
½ Cup Cider Vinegar
½ Cup Water
1 Tablespoon Chili Sauce
1 Tablespoon Hickory Liquid Smoke

Pour ketchup into a heavy saucepan. Add Mustard, Ground Pepper and Worcestershire Sauce. (To get all the ketchup here’s a little trick that beats the heck out of turning the bottle up-side-down: pour the required amounts of cider vinegar and water into the now nearly empty ketchup bottle. Close bottle and shake well, pour into saucepan).  Add Chili Sauce and Liquid Smoke. Whisk well.

Bring sauce to a rolling boil. Reduce heat, cover and simmer 10 minutes.

Remove from heat, let “steep” until ready to use – the longer the better.

Refrigerate any unused sauce. (The empty ketchup bottle works well, just be sure to label it “Barbecue Sauce” so no one gets a surprise on their burgers or French fries).

NOTE: For whatever reason, Hunt’s Ketchup is the only brand that works well with this sauce.  Apparently “Ketchup is Ketchup” isn’t an accurate statement when it comes to this recipe because when other brands were used, the results were less than desirable. I have the original hand-written recipe, and Hunt’s is underlined – further emphasizing that no other ketchup will do.

Happy Grilling everyone! If you like what you see, let me know. Comments are always welcome.

Country Ribs with Golden Eagle Barbecue Sauce

Outside of Wisconsin Rapids, Wisconsin stood the Golden Eagle Tavern. The bar itself was small, with living quarters on one side and a separate building on the other side that made and sold the most amazing barbecue sandwiches. The location was perfect – right along the highway between Wisconsin Rapids and Steven’s Point. On any given day, travelers along the picturesque wooded state route would pull off the road and mosey on up to the rustic log establishment to order some of the best barbecue around. What set the Golden Eagle Tavern and Grill apart was their barbecue sauce. It was different, tangy with a peppery taste. The longer the sauce was allowed stewed, the more intense the flavor became. Without question, the Golden Eagle Barbecue Sauce was the key to the success and popularity of the Golden Eagle Tavern and Grill.

At least as far back as 1950s, (I’ve heard tell it might have been as far back as 1930s or 40s) The Golden Eagle Tavern and Grill was owned and operated by Joe and Nelda Goodwin. Joe and Nelda weren’t a young couple venturing into the restaurant business who suddenly struck gold. By the mid to late 1950s, when the Golden Eagle Tavern and Grill became popular among locals and travelers alike, the Goodwins had a few years under their belts. Joe Goodwin was born in 1888, his wife, Nelda, in 1901. They were married in 1928, and sometime thereafter the Golden Eagle open its doors. It’s unclear if Joe or Nelda developed the recipe for Golden Eagle Barbecue Sauce, or if it was a collaborated effort. Joe passed on in 1970, and sometime after that, Nelda decided to hang up her apron (she tended bar as well) and sold the joint. When the restaurant was sold, the recipe was part of the packaged deal. Eventually the original buildings were bulldozed over and an old favorite was forever gone, lost in the march of progress. Today another bar and grill sits on the lot, a bit further back from the road and much larger. Yet the Golden Eagle Barbecue sauce has managed to survive.

Nelda Goodwin was my husband’s grandfather’s sister. When my husband’s grandmother passed away, we went to Wisconsin to help sort through her belongings. In a box on a scrap of paper that was yellowed by age was a hand-written recipe for Golden Eagle Barbecue Sauce. I don’t know if Nelda herself wrote it down more than fifty years prior for her sister-in-law, but there it was all the same, in its original glory.  My husband remembers the sandwiches as thin slices of smoked beef smothered in this amazing sauce. I use it to make Country Ribs. We also use the sauce on chicken, pulled-pork and even burgers. The recipe will make more sauce than you can use in a single sitting, and it stores well in the fridge. By the time you get to those last few drops, the intensity of the flavors is incredible!

So for this post, you’re getting two recipes – some of the best, moist country ribs around and a sauce that has endless possibilities. When we do up the ribs, I like to serve them will country-style fried potatoes and grilled corn on the cob.

Some people “boil” their ribs for a while to help in the cooking process. I like to slow-cook the ribs in a warm oven over a pan of seasoned water, then finish them off on the grill. It’s braising – only in reverse. This method results in a country rib that is fork-tender with flavors that have penetrated the meat completely.

COUNTRY STYLE PORK RIBS WITH GOLDEN EAGLE BARBECUE SAUCE
Ingredients Ribs:
4-6 lbs Boneless Country Pork Ribs, trimmed
2 Cups Water
1 Onion, cut into large chunks
3-4 Garlic Cloves, minced or pressed
1-2 Tablespoon Liquid Smoke

Preheat oven to 300-degrees.

In the bottom of a broiler pan, add water, onion and liquid smoke. Rub minced garlic into meat.

Lightly brush ribs with barbecue sauce. Let sit for 15 minutes to soak in the sauce. Place on top of broiler pan, cover tightly with foil cook in the oven 1-2 hours or until meat is tender but not falling apart.

Increase oven to 325-degrees and cook an additional 15 minutes. Keep a watchful eye on the ribs at this point. You want it to be tender but still intact, otherwise it will fall apart when finished off on the grill.

Ingredients: Golden Eagle Barbecue Sauce
1 Bottle Hunt’s Ketchup (32 oz) – see footnote
3 Tablespoon Dry Mustard
2 Teaspoons Ground Pepper
1 Tablespoon Worcestershire Sauce
½ Cup Cider Vinegar
½ Cup Water
1 Tablespoon Chili Sauce
1 Tablespoon Hickory Liquid Smoke

To make barbecue sauce, combine all ingredients in a heavy sauce pan. Stir and bring to a boil. Reduce heat, cover and simmer 10 minutes. Remove from heat, let “steep” until ready to use – the longer the better. Refrigerate any unused sauce. (The empty Ketchup bottle works well, just be sure to label it “Barbecue Sauce” so no one gets a surprise on their burgers or French fries).

To Finish off Ribs: Build a nice bed of coals in the barbecue. Transfer meat to a clean barbecue grate that has been wiped with vegetable oil to prevent sticking. Sear ribs 3-5 minutes, turn and sear other side. Mop heavily with Golden Eagle Barbecue Sauce during final grilling.

Note: For whatever reason, Hunt’s Ketchup is the only brand that works well with this sauce. Apparently “Ketchup is Ketchup” isn’t an accurate statement when it comes to this recipe because when other brands have been used, the results were less than desirable.  There’s something about the base in Hunt’s Ketchup that works well with the other ingredients to create the famous Golden Eagle sauce. On the handwritten paper “Hunt’s” was underlined, further emphasizing the importance of a particular brand of ketchup.