TONTOGANY – In recognition of National Barbecue Month, we are reprinting a popular rib recipe from Gary
Kellermeier, of Tontogany.
The first few times Kellermeier started preparing his ribs for the grill by wrapping them in foil in the
manner explained in the recipe, he knew he was on to something.
He also believes that his method of adding the sauce is superior to any other.
Kellermeier pulls the ribs from the grill, brushes the sauce on them, and returns the ribs to the grill
to "brown them a little bit. It’ll carmelize the sauce on them very well."
Kellermeier makes fast work of the ribs.
He estimates he can have them ready to go on the grill within five minutes, adding another 15 to 20
minutes of grilling time at the end.
For those planning to make the ribs, there is one very specific ingredient that is non-negotiable,
Kellermeier believes. It is Emeril’s Original Essence, a combination of seasoning dreamed up by Food
Channel chef Emeril Lagasse.
Gary Kellermeier’s barbecued ribs
Slab(s) of spare ribs (enough to feed your crowd)
Multiply the following by number of slabs:
1-1/2 cups brown sugar
1-1/2 Tbsp. of Emeril’s Original Essence
1 tsp. crushed garlic
1 Tbsp. liquid smoke
2 Tbsp. Worcestershire sauce
3 Tbsp. vinegar
Preheat oven to 250 degrees.
Lay slab of ribs, bones down, in the center of a piece of heavy duty wide foil, approximately 10 inches
longer than the slab of ribs. Mix sugar, garlic and dry ingredients together. Spread sugar mixture
evenly on top of ribs. Bring foil up on sides of ribs and fold together over ribs to form a tight seal.
Fold up one end of pouch. Tip up other end of pouch and pour liquid ingredients into pouch under ribs.
Fold up final end. Being careful not to tear foil, place pouches on baking pan (jelly roll pan works
great). Do not stack ribs. Bake for 2-1/2 hours.
Unwrap ribs, being careful of liquid in pouch. The ribs can be eaten at this time but I brown them on the
grill (can be done in the oven under the broiler). After I brown them I turn the grill down as low as it
will go and put barbecue sauce on them turning them at least twice on each side allowing the sauce to
thicken. Brush on more sauce every time you turn them. Experiment with other spices until you too have
made these the best ribs you have ever eaten.