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11AM – 10:00PM FRIDAY, SATURDAY & SUNDAY
Riverside Park
In the Kitchen with john
"Service Above Self" Side Ribs
Presented by Kamloops Daybreak Rotary Ribfest
Special Thanks to In The Kitchen with John Zubak
“Service Above Self” Side Ribs (using the 3/2/1 method)
Ingredients:
• 3 pounds of ribs (can be side/back/St Louis)
• 1 tablespoon of salt
• 1 tablespoon of pepper
• 1 tablespoon of garlic powder
• 1 bottle apple cider (or two cups of apple juice)
• 1 cup brown sugar
• 2 cups BBQ Sauce of your choice (check out “Danica’s Rib Sauce Recipe”
Directions:
• Remove “silver skin from back of ribs”
• Wash ribs thoroughly and pat dry with a towel
• Combine salt, pepper, and garlic powder in a bowl to create the “rub”
• Sprinkle this mixture generously on both sides of the ribs and “massage” into the meat.
• Place ribs in smoker with the bone side down leaving space between each of the racks of ribs
• Smoke on low heat (225 degrees) for 3 hours
• Remove ribs from smoker and place each rack on a sheet of heavy-duty tin foil
• Pour about a ¼ cup of apple cider over each rack of ribs
• Sprinkle brown sugar over the top of the ribs
• Tightly wrap each rack of ribs in tin foil and place back onto the smoker grill at low heat for another two hours (you do not need to add any more wood chips during this two-hour period just keep your temperature even
• After two hours remove ribs from tin foil, allow moisture on ribs to evaporate. Return ribs to the
grill and turn up the smoke and temperature to 300 degrees.
• Baste with BBQ sauce turning occasionally until a crispy glaze has caramelized on the ribs.
• Remove from grill and allow ribs to rest for 5 minutes, then slice apart and enjoy with your
favorite side dish and beverage
“Food Drive” Baby Back Ribs
Presented by Kamloops Daybreak Rotary Ribfest
Special Thanks to In The Kitchen with John Zubak
Recipe for “Food Drive” Baby Back Ribs:
Ingredients:
- 2 tbsp light brown sugar
- 1 tbsp cayenne pepper
- 1 1/2 tsp salt
- 1 tsp granulated garlic
- 1 tsp dried minced onion
- 1 tsp ground mustard
- 1/2 tsp black pepper
- 2 tsp smoked paprika(optional)
- 3/4 cup apple juice
- 1/4 cup apple cider vinegar
- large foil pan
- tin foil
Directions:
- Turn all burners on your gas grill to low. Leave the grill covered. Let the temperature rise to 300
degrees F. - Remove the silver skin off the back of the ribs.
- Mix all the dry spices together in a small bowl. Rub the spice blend over both sides of the ribs.
- Add the apple juice and apple cider vinegar to the foil pan. Lay the ribs in the pan and cover
tightly with foil. Place the pan on the grill and close the grill cover. - Grill the ribs for 60-90 minutes at 300 degrees with the grill closed the whole time. Once the
internal temperature reads 165-170, the ribs are done. - Carefully bring the foil pan inside. Remove the ribs and transfer to a large baking sheet. Slather
each side of the ribs with BBQ Sauce (recipe below) - Increase the heat on each burner to medium/high.
- Grill each rack for about 5-7 minutes per side, adding more sauce as needed. When the ribs start
to slightly char, they are done. - Let the ribs rest for 5 minutes before slicing and eating
Ingredients for “Bryce’s BBQ Sauce”:
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons of butter or margarine
- ¾ cup of ketchup
- ¾ cup of blueberry jelly (or jam)
- ¼ cup apple cider vinegar
- 2 tablespoons of molasses
- 1 tablespoon of Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon of tabasco sauce (or any other hot sauce)
- Salt and pepper to taste
Combine these ingredients together in a mixing bowl. This sauce can keep up to a week in the fridge in a covered container.
Bryce's Family Fun Baked Beans
Presented by Kamloops Daybreak Rotary Ribfest
Special Thanks to In The Kitchen with John Zubak
Ingredients:
• 1 1/2 pounds ground beef
• 1 small onion, finely chopped
• 1 red or green bell pepper, cored, seeded, and finely chopped
• 2 (16-oz cans) pork and beans
• 1 Tablespoon of oil
• 1/2 cup barbecue sauce
• 1/2 cup ketchup
• 2 tablespoons spicy brown mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 4 tablespoons brown sugar
• 6 to 8 slices bacon, cut into pieces and cooked
• ½ Can Guinness Stout Beer (optional)
Directions:
1. Pre-heat oven to 300 degrees
2. In a large pot (that can go into an oven) add one tablespoon of oil and brown burger meat
on a stove top.
3. While the burger meat is browning cook 6-8 pieces of bacon until crisp in a frypan or on a
baking sheet in your oven. Dry excess fat off on a paper towel. Once cool break bacon into
small pieces.
4. Once burger meat has browned add onion and bell pepper in to sauté for 10 minutes
5. Once vegetables have sautéed, add all remaining ingredients into the large pot and stir
6. Bake uncovered in oven for the first hour (until excess moisture evaporates), then cook with
lid on for another hour.
7. Remove from oven and let cool for 15 minutes.
8. Stir, serve, and enjoy!
“Four Way Test” Country Style Ribs
Cooked in an Oven
Presented by Kamloops Daybreak Rotary Ribfest
Special Thanks to In The Kitchen with John Zubak
Spice Rub:
- 1 Tbsp Kosher Salt
- 2 tsp Black Pepper
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 Tbsp Smoked Paprika
- 2 tsp Sweet Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 Tbsp Brown Sugar
- 1/2 tsp Cayenne Pepper
Directions:
- Preheat oven to 325 degrees
- Mix “spice rub” ingredient in a large mixing bowl
- Thoroughly toss / rub spices into country style rib meat
- Place in baking pan lined with parchment paper
- Cover with tinfoil then place in the oven to “braise” for two hours
- Remove from oven and place ribs on a rack or plate to dry off moisture
- Preheat oven to 400 degrees
- While ribs are drying combine BBQ Sauce ingredients
- Coat ribs in BBQ Sauce and place in a pan lined with new parchment paper
- Place in oven for approximately 45 minutes, or until BBQ sauce has caramelized.
- Remove from oven and let stand for 15 minutes
- Enjoy with your favorite side dishes!
Ingredients for “John’s BBQ Sauce”:
- 1 cup ketchup
- 1/4 cup maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Optional: 1/2 teaspoon liquid smoke, or to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/8 teaspoon cayenne pepper. or to taste
- Pinch kosher salt
Combine these ingredients together in a mixing bowl. This sauce can be made in advance and keeps up to a week in the fridge in a covered container.
John’s Quick Cornbread
Presented by Kamloops Daybreak Rotary Ribfest
Special Thanks to In The Kitchen with John Zubak
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup brown sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
Directions:
- Preheat oven to 400 degrees.
- Spray 9×9 pan with non-stick spray.
- Combine all ingredients into a bowl. Stir well.
- Pour into your prepared pan and baked for 20 to 25 minutes.
- Allow to cool, and then cut and enjoy!
