Chris Fiscus’ Father-of-the-Bride Baby-Back Ribs


Chris Fiscus is my new daughter-in-law’s father, a good man, a gifted writer of father-of-the-bride toasts and a heck of a good cook.

He prepared these ribs for a family engagement dinner that honored Josh and Kat at the Fiscus home. I was blown away fby the ribs’ texture and complex taste. I liked that these ribs weren’t too saucey, so the rib flavor came through loud and clear.

I do believe these are the best ribs I’ve ever tasted.

Chris was kind enough to give into my begging for his recipe, which I’m sharing with you here today.

As an aside, although Chris favors the oven to bake his ribs, he says we can use our barbecues if we want, just make sure it’s low, slow and indirect. I hope you enjoy Chris Fiscus’ ribs as much as I did.

Chris Fiscus’ Father-of-the-Bride Baby-Back Ribs

Baby-back ribs
Regular mustard
Brown sugar
Pappy’s Seasoning
Tangerine ale

Cut racks of baby-back ribs in half to manage them more easily. Remove skeins – tough membrane – on the bone side. (Both of these steps can be done by a butcher, if you’d prefer.)

Rub the ribs lightly with regular mustard.

Mix 10 parts brown sugar with one part Pappy’s Seasoning. Rub the mixture liberally on the ribs over the mustard.

Refrigerate overnight.

Fill a broiler pan with 12 ounces tangerine ale.

Place the ribs on on broiler pan, and make a tent with aluminum foil to prevent premature browning.

Bake the ribs at 200 degrees for five hours.

Glaze with the drippings and broil, keeping an eye on them to prevent the ribs from caramelizing or burning.

Note from Chris: “Create your own rub! You can use the same method on the barbecue by cooking over indirect heat. Be creative!”

Chris Fiscus lives in Redding with his wife, Paula. Chris also happens to be the father-in-law of Doni’s son, Josh Domke, married to Kat (formerly Fiscus) Domke. When Chris is not creating his famous oven-cooked baby back ribs, he enjoys fishing, hunting and delivering mail for the U.S. Postal Service.

Doni Chamberlain
Independent online journalist Doni Chamberlain founded what’s now known as in 2007 with her son, Joe Domke of the Czech Republic. Chamberlain is an award-winning newspaper opinion columnist, feature and food writer recognized by the Associated Press, the California Newspaper Publishers Association and E.W. Scripps. She lives in Redding, California.
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8 Responses

  1. Avatar Loves to Eat says:

    I'm giving this recipe a try tonight. It sounds heavenly and will help warm the house, yum!

  2. Avatar Karyn Harvey says:

    YUM….can't wait to try these on our Traeger Wood Pellet Grill!

    • Avatar Larry Sparman says:

      Don't you just love your Traeger? I've had mine for years and haven't found any better device for smoking and grilling. My Traeger is almost an antique it's so old. But it still works great.

      • Avatar Karyn Harvey says:

        YES….they are best grills ever! Once you've had the food off of these grills, you will have to have one!!

  3. Avatar Canda says:

    Oh this looks absolutely yummy. I can use Don's homebrewed Tangerine wheat beer. Congratulations Josh and Kat!

  4. Avatar George Clarke says:

    Hi Donnie

    Baby back ribs look great, but your printer friendly is not ,it printed out three pages.

  5. Avatar Jim Gore says:

    George –

    Thanks for the feedback on the "printer-friendly" page – I'll investigate that, but can't promise a quick fix.

    In the meantime, you might do a print preview, to see how much you really want to print (in this case, maybe just the first page, unless you want to be reminded of the advertisers that make the site possible).

  6. Barbara Rice Barbara Rice says:

    We made these last night for Christmas Eve. I used pork ribs with a strip of brisket attached (cheaper than baby back ribs). After five hours at 200 degrees, I took the foil off and flipped the ribs so they were fatty side up. The beer had evaporated so I added two cups of water to the pan drippings, turned the oven up to 400 and let them roast for another half hour until they were browned and crispy. OMG were they delicious! Great recipe.