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 RibsBaby-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.
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.