66 Recipe

John Willingham
This man has won more awards for bar-b-que and grillin' than anyone.

Read his Bio

Jailbird Ribs and Sauce

Serves 4

(thanks to Lewis Fineberg)

Some foods are to die for (like these ribs!). Lewis always felt going to jail would be worse than dying. Rest easy, my friend. We all miss you. Pork ribs (either spareribs or meatier country-style ribs) are great when first marinated in this gingery brown sugar-based sauce. But try it with beef ribs too.

Ingredients

1 1/2 cups packed dark brown sugar
1 cup light corn syrup
1 cup white wine
1 tablespoon olive oil
1 to 2 tablespoons honey
1 1/2 teaspoons Mild Seasoning Mix (recipe follows) or W'ham Mild
Seasoning
1 teaspoon hot pepper seasoning or Lawry's hot-n-spicy seasoning
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
4 pounds pork spareribs

Instructions

In a saucepan, combine the brown sugar and corn syrup and cook over medium-high heat, stirring, until the sugar melts. Remove from the heat and add the wine and olive oil. Add honey to taste and stir well.

Add the seasoning mix, hot pepper seasoning, ginger, and mustard. Stir to mix. Cover and refrigerate for 24 hours.

Put the ribs in a shallow glass or ceramic dish and add the sauce. Cover and refrigerate for 8 hours or overnight.

Start the cooker. Cook the ribs at 225 degrees Fahrenheit for 4 1/2 hours until fork-tender. Serve immediately.

Note: You may choose to bake the ribs in a 350 F oven for 4 1/2 hours and finish on the grill.

Reserve the sauce and brush it over the ribs at the end of baking. Grill or broil the brushed ribs for 8 to 10 minutes until browned.

Mild seasoning mix

Makes about 1/4 cup

(pure Willingham)

You might want to keep this on hand in larger quantities. Double or triple the recipe according to your needs. Use it as directed in recipes throughout the book and to season salad dressings, sauces, gravies, vegetables, chilis, stews, and on and on.

Ingredients

2 tablespoons salt
1 teaspoon freshly ground black
pepper
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dry mustard or
Willingham's Old Phartz Mustard
Powder
1 teaspoon dark or light brown sugar
1/2 teaspoon garlic powder
Pinch of cinnamon
Pinch of Accent or other flavor enhancer (optional)

Instructions

In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.

Here's a good way to use a dry rub (seasoning mix): Lay a sheet of plastic wrap on the countertop and then put the meat on it. Rub the meat thoroughly with the mix, and when you're finished, simply wrap the plastic around the meat. Wrap a second sheet around the meat and refrigerate it for as long as the recipe instructs. It will marinate in its own juices wrapped tight in the plastic.

John Willingham's World Champion Bar-B-Q by John Willingham. Copyright © by Charlie Palmer. All rights reserved.
The foregoing is reprinted by permission of HarperCollins Publishers, Inc. Available now wherever books are sold.

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