I love a good barbecue, especially if pork ribs are on the menu. (See www.grandforksherald.com/event/tag/group/Life/tag/food/.) That’s why I was excited when Josh Kotelnicki called me this morning and asked for my help with UND football’s 1st Annual Spring Cook-Off on April 16.
Josh, who was a starting linebacker on UND’s 2001 Division II national championship team and returned to his alma mater in 2008 as the team’s special teams coordinator and inside linebackers coach, wanted to know if I would like to be one of the judges in the ribs and burgers competition that’s going to be held before UND’s annual spring football game at the Alerus Center. Of course, I was glad to oblige.
Besides the ribs and burger competition, at least a dozen area food vendors and restaurants will be providing food samples for a People’s Choice Competition for fans. The food events will be addition to a free kids athletic clinic. Also, while the Green and White are getting ready for the Spring Game and the cooking teams are prepping their delicious foods, fans will be able to enjoy live music, interactive games and bounce houses for kids throughout the tailgating area in the Alerus parking lot.
Registration forms and full event details for both the Cook-off Challenge and the People’s Choice Competition are available on-line at www.FightingSioux.com. Deadline to register is April 8.
It was just a coincidence that I found the following barbecued ribs recipe in “The Best of The Farmerâ€™s Wife Cookbook” that came to me in the mail this morning. (The cookbook is one in a series that can be ordered at www.voyageurpress.com.)
4 pounds spareribs
1 onion, chopped
2 tablespoons fat or butter
Â¼ cup vinegar
Dash cayenne pepper
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon celery salt
Â½ tablespoon ground mustard
1 cup ketchup
1 cup water
Trim spareribs free of excess fat. Put in roaster in oven preheated to 350 degrees. Cover and bake while fixing sauce by cooking onion in butter until soft and then adding remaining ingredients. Before pouring sauce over ribs, drain off excess fat from ribs. Bake meat uncovered, basting with sauce frequently, for 1Â½ hours or until meat is very tender.