One of America’s Favorites – Barbecue Sauce

June 17, 2013 at 9:19 AM | Posted in BBQ, BEEF, bison, JB's Fatboy Sauces and Rub, One of America's Favorites, ribs | 1 Comment
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Barbecue sauce (also abbreviated BBQ sauce) is a flavoring sauce used as a marinade, basting (cooking) or topping for meat cooked in

The St. Louis barbecue

The St. Louis barbecue

the barbecue cooking style, including pork or beef ribs and chicken. It is a ubiquitous condiment and is used on many other foods as well.

 

 
The ingredients vary widely even within individual countries, but most include some variation on vinegar and/or tomato paste as a base, as well as liquid smoke, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. The most common barbecue sauce in the United States is a commercialized Kansas City-style which uses tomato puree, corn syrup, molasses and vinegar and has a long shelf life. This style is less intense but similar to steak sauce, which is itself a direct relative of the ubiquitous British brown sauce. Other regional recipes elsewhere forgo the tomato sauce base in favor of a more penetrating vinegar-dominant marinade.

 
The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.
Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909. Heinz released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce.

 
Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and

Hunt's barbecue sauce. A nationally distributed Kansas City–style sauce brand

Hunt’s barbecue sauce. A nationally distributed Kansas City–style sauce brand

mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces.

 
The U.S. has a wide variety of differing barbecue sauce tastes. Some are based in regional tradition.
* East Carolina Sauce – Most American barbecue sauces can trace their roots to the two sauces common in North Carolina.[citation needed] The simplest and the earliest were supposedly popularized by African slaves who also advanced the development of American barbecue. They were made with vinegar, ground black pepper, and hot chili pepper flakes. It is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Thin and sharp, it penetrates the meat and cuts the fats in the mouth. There is little or no sugar in this sauce. Due to the sharp taste, it has more of a cult following amongst people not of the region.
* Lexington Dip (a.k.a. Western Carolina Dip or Piedmont Dip) – In Lexington and in the “Piedmont” hilly areas of western North Carolina, the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The vinegar softens the tomato.
* Kansas City – Thick, reddish-brown, tomato or ketchup-based with sugars, vinegar, and spices. Evolved from the Lexington Dip (above), it is significantly different in that it is thick and sweet and does not penetrate the meat as much as sit on the surface. This is the most common and popular sauce in the US and all other tomato based sauces are variations on the theme using more or less of the main ingredients.
* Memphis – Similar to the Kansas City style, typically having the same ingredients, but tending to have a larger percentage of vinegar and use molasses as a sweetener.
* South Carolina Mustard Sauce – Part of South Carolina is known for its yellow barbecue sauces made primarily of yellow mustard, vinegar, sugar and spices. This sauce is most common in a belt from Columbia to Charleston, an area settled by many Germans. Vinegar-based sauces with black pepper are common in the coastal plains region as in North Carolina, and thin tomato- and vinegar-based sauces are common in the hilly regions as in North Carolina.
* Texas – In some of the older, more traditional restaurants the sauces are heavily seasoned with cumin, chili peppers, bell peppers, chili powder or ancho powder, lots of black pepper, fresh onion, only a touch of tomato, little or no sugar, and they often contain meat drippings and smoke flavor because meats are dipped into them. They are medium thick and often resemble a thin tomato soup. They penetrate the meat easily rather than sit on top. Bottled barbecue sauces from Texas are often different from those used in the same restaurants because they do not contain meat drippings.
* Alabama White Sauce – North Alabama is known for its distinctive white sauce, a mayonnaise-based sauce, which is used predominantly on chicken and pork. It is composed of mayonnaise, vinegar, sugar, salt and black pepper.

Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

February 26, 2013 at 6:24 PM | Posted in beans, Crock Pot, green tea, greenbeans, Idahoan Potato Products, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

Crock Pot Ribs

Crock Pot Ribs

 

 

 

 

Rain and more rain has started here, for the next 5 days! Started the morning off with some Turkey Goetta, 1 Egg Sunnyside Up, and some lightly buttered Whole Wheat Toast. Then for lunch a Salmon Burger on a Whole grain Bun and for diner Ribs! My Mom purchased the Ribs yesterday at Kroger. She said it had been quite a while since I made any for her so as I always say, “What Mom wants Mom gets!” So I prepared Crock Pot Pork Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread.

 

 

 

I love fixing these Ribs! The night before I cut the rack in half so they fits in the Crock Pot. I then rub in JB’s Fat Boy Haugwaush BBQ Crock pot Ribs 003Sauce and place them in Hefty Zip Lock Bag, then into the fridge to marinate all night. JB’s Fat Boy has several sauces and rubs for all meats. I’ve use them all and purchase them at a local Kroger. So back to the ribs. Next day I line my Crock Pot with a Reynolds Crock Pot Bag. Another fantastic invention! No scrubbing the Crock Pot with these after using just throw the bag away and wipe out the Crock Pot of any moisture, clean up done! I spray the bag with Pam Spray and add my ribs to the Crock Pot. I just tighten the lid, turn it on low, and I’m done. I cook them anywhere from 7 – 8 hours, I cooked these for dinner tonight for 8 hours. After about 5 hours I poured about a half bottle of the BBQ Sauce over top the ribs. The aroma through out the day is amazing! The only hard part is trying to get the ribs out whole, they’re so tender they fall apart and no knives needed, the bones just fall or pull out. Fantastic flavor, moist and tender, and very easy to prepare.

 

 
For side dishes my Mom prepared some more of the fresh Green Beans, or a Mess of Beans as she says, she had purchased from Jungle Jim’s Market and i prepared some Idahoan Au Gratin Homestyle Casserole,along with Aunt Millie’s Light Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert a slice of baked Pillsbury Nut Quick Bread with 2 scoops of Breyer’s Carb Smart Vanilla Ice Cream.

 

 

 

 
Idahoan Au Gratin Homestyle CasseroleIdahoan Au Graten

Product Description
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instruction
Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g

 

 

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread

December 30, 2012 at 6:15 PM | Posted in Crock Pot, greenbeans, Idahoan Potato Products, ribs | 2 Comments
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Today’s Menu: Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whiole Grain BreadCrock Pot Ribs 003

Cold outside but warmed it up on the inside! I prepared Crock Pot Baby Back Ribs w/ Potatoes Au Gratin, Green Beans, and Whole Grain Bread. I love fixing these Ribs! The night before I cut the rack in half so they fits in the Crock Pot. I then rub in JB’s Fat Boy Haugwaush BBQ Sauce and place them in Hefty Zip Lock Bag, then into the fridge to marinate all night. JB’s Fat Boy has several sauces and rubs for all meats. I’ve use them all and purchase them at a local Kroger. So back to the ribs. Next day I line my Crock Pot with a Reynolds Crock Pot Bag. Another fantastic invention! No scrubbing the Crock Pot with these after using just throw the bag away and wipe out the Crock Pot of any moisture, clean up done! I spray the bag with Pam Spray and add my ribs to the Crock Pot.

 
I just tighten the lid, turn it on low, and I’m done. I cook them anywhere from 7 – 8 hours, I cooked these for dinner tonight for 8 hours. After about 5 hours I poured about a half bottle of the BBQ Sauce over top the ribs. The aroma through out the day is amazing! The only hard part is trying to get the ribs out whole, they’re so tender they fall apart. No knives needed, the bones just pull out. Fantastic flavor, moist and tender, and very easy to prepare.

 
For side dishes i prepared a couple of cans of Del Monte Low Sodium Cut Green Beans (the family could live on Green Beans!), Idahoan Au Gratin Homestyle Casserole, and Healthy Life Whole Grain Bread. I left the Idahoan Product info and instructions at the end of the post. For dessert is the same thing we had last night, because it was so good! Breyer’s Carb Smart Vanilla Ice Cream topped with Bob Evan’s Glazed Apples.

 

 

Idahoan Au Gratin Homestyle CasseroleIdahoan Au Graten

Product Description
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instruction
Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato,…

November 11, 2012 at 6:51 PM | Posted in baking, BBQ, leftovers, potatoes, ribs | 5 Comments
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Today’s Menu: Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, and Whole Grain Bread

One last warm day before it’s predicted to turn a lot cooler! Started the day off by going to Costco and loaded up on some great meat and fish Items. We’ll be having Top Sirloin Steak, Pork Chops, Country – Style Boneless Pork Loin Ribs, and Tilapia for a while, found some really great buys today. Also found out they’ll be getting their Prime Rib in for the Holiday’s on Nov. 21. on to dinner.

 

 

I prepared Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, along with Whole Grain Bread. I believe it’s the first time I prepared the Country – Style Ribs.Their really a nice lean cut of Pork. I preheated the oven on 325 degrees. I started off by making a rub for them consisting of 1/2 teaspoon of Roasted Ground Cumin, 1/2 teaspoon Garlic Salt, 1/2 teaspoon Parsley Flakes, and a healthy couple of shakes of Sea Salt and Ground Black Pepper. Made sure the Rub covered all sides of the Ribs and then basted them with JB’s Fat Boy Haugwaush BBQ Sauce. I baked them for 1 hr and 30 minutes. I basted them every 30 minutes with the Haugwaush. The Ribs came out fantastic! Moist and tender and full of flavor. I’ll be having these again soon.

 

 

For my side dishes I had Green Giant White Sweet Corn, a Baked Potato, and Healthy Life Whole Grain Bread. The White Sweet Corn was leftover from last night’s meal so I just warmed that up in the microwave. For my Baked Potato I topped that with Sea Salt, Ground Pepper, and I Can’t Believe It’s Not Butter. For dessert later I’m sticking with just some fruit, a Mini Banana and some Honey Crisp Apple slices.

What Are Country Style Ribs?

*Country-style ribs – Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones.
Baked Country Style Pork Loin Boneless Ribs
Ingredients:

Pork Country-Style Ribs
1/2 teaspoon Garlic Salt
1/2 teaspoon Roasted Ground Cumin
1/2 teaspoon Parsley Flakes
Sea Salt and Ground Black Pepper, to taste
Jb’s Fat Boy Haugwaush BBQ Sauce

Directions:

Combine all ingredients, except BBQ Sauce, in a bowl and mix well.
Place ribs on rack of a shallow roasting pan. Baste with sauce.
Bake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes. Cut into serving-size portions.

Crock Pot Baby Back Ribs w/ Mashed Potatoes, Green Beans, and…

November 4, 2012 at 6:24 PM | Posted in greenbeans, Healthy Life Whole Grain Breads, potatoes, ribs | Leave a comment
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Today’s Menu: Crock Pot BBQ Baby Back Ribs w/ Mashed Potatoes, Green Beans, and Whole Grain Bread

 

 

My Mom requested Ribs so Ribs it was, Crock Pot Ribs for dinner! We purchased some Pork Baby Back Ribs from a local Kroger and used J B‘s Fat Boy Haugwaush Barbecue Sauce on the ribs. Last night I cut the Ribs in half so they would fit the Crock Pot and then used a half bottle of the JB’s Fat Boy Haugwaush Bar B Cue Sauce, rubbing it by hand on to the Ribs. I put the Ribs in a Hefty Zip Plastic Bag and let them marinate over night. The next morning put the Ribs in the Crock Pot and cooked them on low for 8 hours. After 5 hours I applied the other half a bottle of Haugwaush to the Ribs. The ribs came out perfect! Tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. The hardest part of this is getting the Ribs out of the Crock Pot without them falling apart. At the end of the post I left the J B’s Sauce description and web site link.

For sides we had Bob Evan’s Mashed Potatoes, Green Beans, and Whole Grain Bread. For dessert I grabbed a mini loaf of Pillsbury Nut Quick Bread out of the freezer and let it thaw. Then had a slice of Nut Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

 

 
J B’s Fat Boy

Products available in stores include the following BBQ sauces and rubs:

SAUCES

JB’s Fat Boy Haugwaush
JB’s Fat Boy Chipotle Sauce
JB’s Fat Boy Sticky Stuff
JB’s Fat Boy Cowgirl Sweet & Hot Finishing Glaze

RUBS

JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy Sweet Rub
JB’s Fat Boy Premium Steak Rub
JB’s Fat Boy Cowgirl Ride ‘Em Rub
NEW! JB’s Fat Boy Prime Angus Rub
JB’s Fat Boy Pecan Rub

http://www.jbsfatboy.com/index.html

Crock Pot Falling Off the Bone Ribs w/ Potato Pancakes, Sugar Snap Peas,..

September 22, 2012 at 5:56 PM | Posted in baking, beans, Idahoan Potato Products, leftovers, ribs | 2 Comments
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Today’s Menu: Crock Pot Falling Off the Bone Ribs w/ Potato Pancakes, Sugar Snap Peas, and Whole Grain Bread

 

 

 

My Mom purchased some Ribs yesterday so it was decided yesterday what was for dinner tonight! Just not Rib but Crock Pot BBQ Baby Back Ribs! I used Kroger Pork Baby Back Ribs. While I had the crock pot warming up I cut the rack of Ribs in half, to fit in the crock pot, and seasoned the Ribs with JB’s Fat Boy Premium Rub and I then brushed on a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low in the crock pot. After 5 hours I applied the other half of Haugwaush to the Ribs. The ribs came out tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. The aroma of the Ribs were throughout the house. My rub and sauce are both J B’s Fat Boy products.If your looking for an easy and delicious Rib recipe look no further!

For sides I prepared Sugar Snap Peas,Idahoan Scalloped Homestyle Casserole, for Mom and Dad, and I baked the other half of the Walmart Bakery Marketside Everything Italian Loaf Bread. The Sugar Snap Peas were left over from a previous meal. The Idahoan Scalloped Potatoes are an easy and quick way to have a delicious Scalloped Potatoes. I’ve left the item description along with instructions at the end of the post. Instead of the Scalloped Potatoes I had Potato Pancakes that were leftover from last night’s dinner. For dessert/snack later a 100 calorie mini bag of Jolly Time Pop Corn.

 

Idahoan Scalloped Potatoes

Scalloped Homestyle Casserole
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please. Casseroles.
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Stove Top Directions
HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boilover.
REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
Remove from heat and let stand a few minutes before serving.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Calories from fat 10 60
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 680mg 28% 31%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 2g 8% 8%
Sugars 1g
Protein 2g

 

http://www.idahoan.com/products/retail/scalloped-homestyle-casserole

Sweet and Sour Short Ribs – Diabetic Friendly

September 22, 2012 at 11:47 AM | Posted in diabetes, diabetes friendly, ribs | Leave a comment
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Thank you Amy and Jeff for passing this one along to share! I’ve never tried this one but they say it’s the only Short Ribs they prepare. Plus another good recipe for those with Diabetes.
DIABETIC SWEET & SOUR SHORT RIBS
INGREDIENTS
– 6 lb Beef Short Ribs
– 1/2 tsp Sea Salt
– 1/2 tsp freshly Cracked Black Peppercorn
– 1 tsp Roasted Ground Cumin
– 1 Clove Garlic, minced
– 3  Tbsp Splenda Brown Sugar Blend
– 2 1/2 Tbsp Corn Starch
– 1 tsp Ground Ginger
– 1 3/4 c Water
– 1/3 c Low Sodium Soy Sauce
 – 1 teaspoon Beef base
– 1/2 c Rice Wine Vinegar
– 2 c Crushed Pineapple
DIRECTIONS
1.   Preheat oven to 400
2.   Spray a baking dish with Pam, place ribs in pan, sprinkle with seasonings
3.   Bake at 400 for 30 minutes, pour off excess fat. Reduce heat to 350 bake 20 minutes longer, pour off excess fat.
4.   In a saucepan dissolve splenda cornstarch and ginger in water
5.   Add soy sauce,  beef base, and vinegar. Cook until sauce thickens, stirring frequently
6.   Stir in pineapple and bring to a boil. After sauce come to a boil remove from heat
7.   Pour sauce over ribs
8.   Bake at 350 for 90 minutes basting occasionally
9.   Skim off excess fat before serving

Canal Winchester Blues & Ribfest – Canal Winchester, Ohio

July 30, 2012 at 9:16 AM | Posted in cooking, Festivals, Food, grilling, ribs | Leave a comment
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August 3-4, 2012 Canal Winchester Blues & Ribfest – Canal Winchester, Ohio
The event will offer live blues music, rib and food vendors, a beer garden, and local arts/artisans. A great atmosphere for friends, and family to relax and enjoy Smokin’ Blues, Sizzlin’ Hot Ribs, & More! Admission is free!

 

Smokin’ Blues, Sizzlin’ Hot Ribs, & More!

Downtown Canal Winchester August 3rd & 4th, 2012 FREE ADMISSION

3rd Annual Canal Winchester
Blues & RibFest!

WHAT: A two day summer street celebration featuring live blues music, world-class ribs, a variety of quality non-rib food options, locally crafted items/art, children’s activities, and a beer garden for our Blues/Rib-loving friends 21 and over.

WHEN: August 3rd and 4th, 2012 (RAIN OR SHINE)

HOURS: Friday (3rd) 5PM -11PM & Saturday (4th) Noon-11PM

WHERE: Historic Downtown Canal Winchester (radiating from closed intersection of High & Waterloo Streets).

PARKING: On/Off-street public parking is available in the areas adjacent to the Ribfest grounds. Handicap tag/sticker parking available at the West Waterloo Street entrance east of Washington Street.

As central Ohio‘s only all-Blues outdoor festival, this event draws serious rib and blues aficionados from around the state with attendance estimates in excess of 20,000 guests served. It promotes Ohio and regional blues musicians as well as area artists/craftspeople. Sponsorship opportunities are available

 

http://www.bluesandribfest.com/index.html

Crock Pot Baby Back Ribs w/ Potatoes Au Gratin and Baked Italian Bread.

July 28, 2012 at 5:20 PM | Posted in Crock Pot, Idahoan Potato Products, ribs | 1 Comment
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Today’s Menu: Crock Pot BBQ Baby Back Ribs w/ Potatoes Au Gratin and Baked Italian Bread.
So as I always say what Mom wants Mom gets! So Ribs it was for dinner. Crock Pot BBQ Baby Back Ribs! I used Kroger Pork Baby Back Ribs. While I had the crock pot warming up I cut the rack of Ribs in half, to fit in the crock pot, and seasoned the Ribs with JB’s Fat Boy Premium Rub and I then brushed on a half a bottle of JB’s Fat Boy Haugwaush Bar B Cue Sauce. I cooked the ribs for 8 hours on low in the crock pot. After 5 hours I applied the other half of Haugwaush to the Ribs. The ribs came out tender fall off the bone delicious. No knife needed as the bones could be removed by just pulling on them. My rub and sauce are both J B’s Fat Boy products. So far Kroger and on-line are the only places I’ve seen that you can purchase J B’s products.

For sides I prepared Idahoan Au Gratin Homestyle Casserole and I baked the other half of the Walmart Bakery Marketside Everything Italian Loaf Bread. The Idahoan Au Gratin is an easy and quick way to have a delicious Au gratin Casserole. I’ve left the item description along with instructions at the end of the post. For dessert/snack later a 100 calorie mini bag of Jolly Time Pop Corn.

 
Idahoan Au Gratin Homestyle Casserole

Product Description
There’s no better way to start a savory Au Gratin homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.

Preparation Instruction
Oven Directions
Best for Golden Browning

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 590mg 25% 28%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 1g 4% 4%
Sugars 2g
Protein 2g

http://www.idahoan.com/products/retail/augratin-homestyle-casserole

July 20-22, 2012 Jazz & Rib Fest – Columbus, Ohio

July 19, 2012 at 11:28 AM | Posted in cooking, Festivals, Food, grilling, pulled pork, ribs | Leave a comment
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July 20-22, 2012 Jazz & Rib Fest – Columbus, Ohio
The Jazz & Rib Fest has become one of the most anticipated traditions in Columbus–thanks to hot ribs, cool jazz and great fans!

Celebrate summer with hot ribs and cool jazz! Three stages will host the finest local, regional and international jazz artists, while barbeque pit masters serve up sizzling ribs, chicken and more. Savor the best ribs from around the country as 23 award-winning barbeque teams compete for “Best Ribs” bragging rights. Admission is FREE!

2012 Festival Hours:
Friday and Saturday, 11 a.m. – 11 p.m.
Sunday, 11 a.m. – 8:30 p.m.

Downtown Columbus, Ohio along the Arena District riverfront in McFerson Commons and North Bank Park

http://www.hotribscooljazz.org/

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