Recently I added tailgating info including recipes to the Patriots weekly game previews. With that in mind I thought it would be good to share my favorite recipe. This was passed down to me by a friend who was a firefighter, and if anyone knows how to cook and how to enjoy food believe me it’s firefighters. He got it from a firehouse cookbook he bought about 15 years ago.
Without further adieu I bring you:
Firehouse Ribs
Country style pork ribs (6 lbs.) is what the recipe calls for but you can use any type of pork or chicken even as it’s all in the sauce.
This will yield more sauce than you need for a smaller batch of ribs but never fear you can save it or you can cut the contents back. I usually just make it as it is and save it.
- 1 cup ketchup
- ¼ cup rose` wine
- 2 tbs. soy sauce
- 2 tbs. maple syrup
- 2 tbs. lemon juice
- 2 tbs. brown sugar
- 1 tsp. dijon mustard
Preheat the oven to 400 degrees.
Arrange the ribs in a baking dish coated in non-stick spray.
In a bowl combine all the ingredients and mix thoroughly. With a basting brush coat the ribs with sauce and back for 30 minutes then lower the oven temperature to 350 and bake for an hour. Turn and baste ribs every 15 minutes while cooking.
The best part of this recipe is you can also cook the ribs (or chicken) on the grill, which makes it great for tailgating. These are guaranteed to be a hit. I’ve had people who don’t like to eat pork love this recipe.
The worst part of the recipe is no matter what it comes in contact with you will need a jackhammer to clean. Over the years I stopped using my Pyrex baking dishes and cook the ribs (or chicken) in a disposable foil baking pans you can buy at any supermarket or Wal-Mart. It’s well worth the little extra for the foil pans because even with the non-stick spray on the dish it’s still tough to clean.
