The last night of summer camp is always exciting! It’s a day full of memories and fun, intermingled with a bit of sadness that new and old friends will soon be parting ways and heading back home. Whether you are trying to wrangle your belongings back into your suitcase or sneak in one last cannonball into the lake, the day is always busy and passes by all too quickly.
Now at Schechter the last night of camp means something else as well….it means ribs! The kind of ribs where the meat falls off the bone and the barbecue sauce ultimately covers your face from ear to ear, because enjoying the taste is far more important than maintaining any type of appearance. Masses of campers and staff eagerly devour this meal in no time at all. It is quite the sight to behold! For those of you who cannot wait till next summer’s last night of camp to arrive so you can dig into this meaty dish, here is the recipe we use in the kitchen at CSS.
Yield: 6 cups
1 TablespoonVegetable Oil
1/2 EachYellow Onion, diced
1 ½ CupsBrown Sugar
4 TablespoonsWorcestershire Sauce
2 CupsCola (pick your favorite type)
OptionalSalt/ Pepper/ Garlic/ Cayenne/ Hot Sauce/ Liquid Smoke
(Add and adjust additional seasonings to your personal taste preferences!)
1. In a medium saucepan, heat vegetable oil over medium-high heat and sauté diced onion until caramelized.
2. Turn heat to low and add all remaining ingredients to the saucepan.
3. Simmer over low heat 10 to 15 minutes.
4. Use immediately or cool and refrigerate in an airtight container for later use.
Yield: 4 Servings
4 Pounds – Kosher Beef Ribs
As Needed – Parve Beef Soup & Seasoning Mix
As Needed – Salt/Pepper/Paprika/Granulated Garlic
¼ CupVegetable Oil
As Needed – Non-Stick Cooking Spray
As Needed – Hot Water
1. Preheat oven to 250 degrees F.
2. In a small bowl, combine soup seasoning mix, salt, pepper, paprika, & granulated garlic and mix thoroughly to create a dry rub.
3. Sprinkle the dry rub all over the beef ribs. Rub seasoning all over the ribs until thoroughly seasoned.
4. In a large sauté pan, heat vegetable oil on medium-heat and sear each side of the ribs until golden and caramelized. Remove from heat and set aside.
5. In a deep roasting pan, spray non-stick cooking spray on each side of the pan. Place the ribs in the pan and cover ¾ of the way with hot water. Cover pan with aluminum foil.
6. Braise ribs in the oven at 250 degrees for approximately 6 hours. Turn ribs over half way through cooking process. Check water level occasionally, adding more if necessary.
7. Once ribs are tender and meat falls right off the bone add barbecue sauce coating thoroughly. Return to oven to ensure the barbecue sauce is heated through before serving.
Head Chef, Camp Solomon Schechter