I read in the newspaper about the Mishawaka firefighter who appeared on LIVE! With Regis and Kelly's Coast-to Coast Firehouse Cook-off. Local firefighter, Ross Signorio scored an impressive 9.0 in audience voting for his recipe for "Rossome Ribs". He is one of the top five firefighters across the country who is competing for the grand prize of $10,000 but still needs votes from the general public!
So it got me to thinking...this could make a good fundraiser. Ross needs votes and community support and not-for-profits are always looking for a "unique" fundraiser, a good win-win for both! But could I pull off a large community event in less than 5 weeks?!? Ross agreed to make his ribs and I formed a great team to help me with this all you can eat RIB EVENT.
A special thanks to all the volunteers who helped me (especially Joyce, Marilyn and Pat), this event could not have happened if not for their help! Special thanks to our donors: Meijer and Mishawaka Business Association for their financial support, the 4 radio stations who promoted this event with 60 commercials and talk-ups, Jack from Tim-Buk-Tue BBQ and Catering who assisted Ross, Ron Wiggins Quartet for the sounds of blues and jazz, Space Walk who provided a bounce house for the kids, families who lent ladder golf and corn-hole sets, PJ Marketing for tee shirts, Mishawaka Fire Department (who would have been there with their trucks but unfortunately had two large fires to put out!) Chris from Quality lettering for the day of the event sign, Aunt Linda's Embroidery for making Ross' apron, WNDU for television coverage, Martins for some of the food items, Burns-Rental for the dalmatian costume and Albright Church who lent us their tables, chairs, kitchen and their gym in case of rain!
Turns out we "SOLD OUT" days ahead of the event! The weather was perfect and the turn out was amazing and the support was well appreciated! Thank you everyone!!! And don't forget to vote for Ross!
Here is Ross' recipe (as written by Ross):
Rossome Ribs
3 c. Heinz ketchup
1 c. Carapelli Red Wine Vinegar, Robust Flavor
1/4 c. cold water
2 Tbsp Worcestershire
2 Tbsp Garlic Powder
3 Tbsp dry mustard
4 Tsp paprika 5 tsp salt
4 Tsp Fresh ground black pepper
Directions: Use a mixer and combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, garlic powder, paprika, salt, and pepper. Blend smooth. Refrigerate 24 Hrs before using. Baby Back ribs: (2 racks) Dry Rub ingredients: 5 Tbsp light brown sugar (packed tight) 1 1/2 Tbsp kosher salt 1/2 Tbsp chili Powder 1/2 Tbsp red pepper 1/4 Tsp ground black pepper 1/4 Tsp cayenne pepper 1 Tsp garlic powder 1/2 Tsp onion powder Directions: In a bowl, combine all the dry ingredients and mix well. Place the ribs in a plastic bag. Pour the dry rub into the bag, close and shake well. Massage the dry rub into the meat, making sure all surfaces are covered. Put in refrigerate for 12-24 hours. Preheat the grill, turn off half the burners (you will be cooking using indirect heat) and then adjust heat to 300-350 degrees. Wrap the BBR's in foil and cook for 1-1.5 hour. Open the foil (making sure NOT to lose the juice) and slop on the BBQ, wrap again and cook for another hour. (Don't over cook!!!!) During last 10-15 minutes of cooking, brush both sides of ribs with sauce. Cook ribs directly over fire to caramelize sauce and slightly scorch rack. Transfer ribs to platter. Sprinkle ribs with a little more spice mixture and brush with more sauce. Let ribs rest 5 minutes Serve and ENJOY!
ROSS' TIPS:
1. All this cooking can be done in an oven at the same temps. Last 10-15 minutes MUST be cooked on the grill with DIRECT heat at 350*
2. Always be sure ribs are cooked to 170+ degrees.
good job
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