Latest news with #St.Louis-style
San Francisco Chronicle
a day ago
- General
- San Francisco Chronicle
He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day
When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. Cajun Pork Spareribs Serves 8 Ingredients: 2 (3-pound) racks St. Louis-style pork spareribs Rub: 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Basting sauce: 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Directions: Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed.
Winnipeg Free Press
a day ago
- General
- Winnipeg Free Press
He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day
When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. I suggest serving the ribs with Cajun dirty rice, coleslaw and, if you're going for the whole Southern meal situation, maybe some homemade mac and cheese. A pie for dessert would be the ultimate celebration. Cajun Pork Spareribs Serves 8 Ingredients: 2 (3-pound) racks St. Louis-style pork spareribs Rub: 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Basting sauce: 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Directions: Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed. Let the rib racks sit for 10 minutes before cutting them into individual ribs and serving. ___ Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, 'Dinner Solved!' and 'The Mom 100 Cookbook.' She blogs at She can be reached at Katie@ ___ For more AP food stories, go to
Hamilton Spectator
16-05-2025
- Business
- Hamilton Spectator
Dickey's Barbecue Celebrates Grand Opening Sherwood Park with Free Barbecue for a Year Giveaway
Sherwood Park, Alberta, May 16, 2025 (GLOBE NEWSWIRE) — Alberta's barbecue scene just got bolder. Dickey's Barbecue Pit , the world's largest barbecue concept, is now open in Sherwood Park at 115 Tisbury Street, off Wye Road, and the brand is celebrating its arrival with a Grand Opening full of giveaways, signature slow-smoked meats, and Southern hospitality. 'We're excited to bring Dickey's to Sherwood Park and share our love for authentic barbecue with the local community,' said Nabeil Moussa, who co-owns the location with Ahmad Arwell. 'We believe great food brings people together, and we look forward to serving guests in an atmosphere that feels like home.' To mark the Grand Opening, guests can take advantage of limited-time offers, including a free brisket sandwich with a $9.99 purchase, and a free side or drink with any sandwich order between 11 a.m. and 1 p.m. The celebration also includes a high-stakes giveaway. 84 lucky guests will win free barbecue for a year, each receiving a $10 Dickey's meal voucher every week for 52 weeks. As part of the festivities, guests can also spin the prize wheel for a chance to win branded Dickey's swag, including drawstring bags, sunglasses and t-shirts, while supplies last. 'Dickey's continues to grow with passionate operators like Nabeil and Ahmad, who are committed to delivering great barbecue and exceptional service,' said Laura Rea Dickey , CEO of Dickey's Barbecue Restaurants, Inc. 'We're thrilled to expand into Sherwood Park and share our 83-year tradition of smoked meats and Southern sides with this vibrant community.' Dickey's Barbecue Pit has built a loyal following worldwide with its commitment to authentic Texas-style barbecue—meats smoked on-site daily, recipes passed down for generations, and a dedication to quality that's never compromised. 'Canada has always been an exciting frontier for Dickey's,' added Roland Dickey, Jr. , CEO of Dickey's Capital Group. 'With each new location, we're not just serving barbecue—we're introducing a new community to the legacy and love that defines our brand. We're proud to have Nabeil and Ahmad leading the way in Sherwood Park.' The new location will offer dine-in, carryout, and delivery options, making it easier than ever for guests to enjoy Texas-style favorites like pulled pork, St. Louis-style ribs, smoked chicken, jalapeño cheddar sausage, and signature sides like mac & cheese and barbecue beans. Dickey's Barbecue Pit – Sherwood Park Address: 115 Tisbury Street (off Wye Road) About Dickey's Barbecue Restaurants, Inc. Founded in 1941 by the Dickey family, Dickey's Barbecue Restaurants, Inc. is the world's largest barbecue concept and continues as a third-generation family-run business. For more than 80 years, Dickey's Barbecue Pit has served millions with its signature Legit. Texas. Barbecue.™ Slow-smoked over hickory wood-burning pits, Dickey's barbecued meats are paired with a variety of Southern sides. Committed to authentic barbecue, Dickey's never takes shortcuts — because real barbecue can't be rushed. With more than 866 restaurants across eight concepts in the U.S. and several countries, Dickey's Barbecue Franchise and Dickey's Restaurant Brands continue to grow under the leadership of Roland Dickey Jr., CEO of Dickey's Capital Group, and Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc. Dickey's has been recognized on Newsweek's 2022 'America's Favorite Restaurant Chains' list, Nation's Restaurant News 2024 top fast-casual brands for value, and USA Today's 2021 Readers' Choice Awards. The brand has also ranked in the Top 20 of Fast Casual's 'Top 100 Movers and Shakers' for four of the past five years. Additional accolades include Entrepreneur's Top 500 Franchise and Hospitality Technology's Industry Heroes list. The brand has been featured by Fox News, Forbes, Franchise Times, The Wall Street Journal, and People Magazine. For more information, visit . For franchise opportunities, visit . Attachment
Yahoo
16-05-2025
- Business
- Yahoo
Dickey's Barbecue Celebrates Grand Opening Sherwood Park with Free Barbecue for a Year Giveaway
Texas-style barbecue meets Alberta hospitality with exclusive offers and swag giveaways Texas-style barbecue meets Alberta hospitality with exclusive offers and swag giveaways Sherwood Park, Alberta, May 16, 2025 (GLOBE NEWSWIRE) -- Alberta's barbecue scene just got bolder. Dickey's Barbecue Pit, the world's largest barbecue concept, is now open in Sherwood Park at 115 Tisbury Street, off Wye Road, and the brand is celebrating its arrival with a Grand Opening full of giveaways, signature slow-smoked meats, and Southern hospitality. 'We're excited to bring Dickey's to Sherwood Park and share our love for authentic barbecue with the local community,' said Nabeil Moussa, who co-owns the location with Ahmad Arwell. 'We believe great food brings people together, and we look forward to serving guests in an atmosphere that feels like home.' To mark the Grand Opening, guests can take advantage of limited-time offers, including a free brisket sandwich with a $9.99 purchase, and a free side or drink with any sandwich order between 11 a.m. and 1 p.m. The celebration also includes a high-stakes giveaway. 84 lucky guests will win free barbecue for a year, each receiving a $10 Dickey's meal voucher every week for 52 weeks. As part of the festivities, guests can also spin the prize wheel for a chance to win branded Dickey's swag, including drawstring bags, sunglasses and t-shirts, while supplies last. 'Dickey's continues to grow with passionate operators like Nabeil and Ahmad, who are committed to delivering great barbecue and exceptional service,' said Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc. 'We're thrilled to expand into Sherwood Park and share our 83-year tradition of smoked meats and Southern sides with this vibrant community.' Dickey's Barbecue Pit has built a loyal following worldwide with its commitment to authentic Texas-style barbecue—meats smoked on-site daily, recipes passed down for generations, and a dedication to quality that's never compromised. 'Canada has always been an exciting frontier for Dickey's,' added Roland Dickey, Jr., CEO of Dickey's Capital Group. 'With each new location, we're not just serving barbecue—we're introducing a new community to the legacy and love that defines our brand. We're proud to have Nabeil and Ahmad leading the way in Sherwood Park.' The new location will offer dine-in, carryout, and delivery options, making it easier than ever for guests to enjoy Texas-style favorites like pulled pork, St. Louis-style ribs, smoked chicken, jalapeño cheddar sausage, and signature sides like mac & cheese and barbecue beans. Dickey's Barbecue Pit – Sherwood ParkAddress: 115 Tisbury Street (off Wye Road) About Dickey's Barbecue Restaurants, Inc. Founded in 1941 by the Dickey family, Dickey's Barbecue Restaurants, Inc. is the world's largest barbecue concept and continues as a third-generation family-run business. For more than 80 years, Dickey's Barbecue Pit has served millions with its signature Legit. Texas. Barbecue.™ Slow-smoked over hickory wood-burning pits, Dickey's barbecued meats are paired with a variety of Southern sides. Committed to authentic barbecue, Dickey's never takes shortcuts — because real barbecue can't be rushed. With more than 866 restaurants across eight concepts in the U.S. and several countries, Dickey's Barbecue Franchise and Dickey's Restaurant Brands continue to grow under the leadership of Roland Dickey Jr., CEO of Dickey's Capital Group, and Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc. Dickey's has been recognized on Newsweek's 2022 "America's Favorite Restaurant Chains" list, Nation's Restaurant News 2024 top fast-casual brands for value, and USA Today's 2021 Readers' Choice Awards. The brand has also ranked in the Top 20 of Fast Casual's 'Top 100 Movers and Shakers' for four of the past five years. Additional accolades include Entrepreneur's Top 500 Franchise and Hospitality Technology's Industry Heroes list. The brand has been featured by Fox News, Forbes, Franchise Times, The Wall Street Journal, and People Magazine. For more information, visit For franchise opportunities, visit Attachment Texas-style barbecue meets Alberta hospitality with exclusive offers and swag giveaways CONTACT: Louisa Garrett Dickey's Barbecue Pit lgarrett@ in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
07-04-2025
- Business
- Yahoo
Roseville's Lazybones Smokehouse to close its doors this Saturday
After two decades dishing out a variety of smoked meats, sides of macaroni and cheese and greens, Lazybones Smokehouse in Roseville is closing. 'This has been a tough decision, but it's time to turn the page on what has been one of the most meaningful chapters of our lives,' owners Deni and Louie Smiljanovski posted on Facebook. Customers will have until this Saturday to enjoy the St. Louis-style spareribs, beef brisket and rib tips churned out of the Roseville spot. According to the Facebook post, Lazybones Smokehouse owners sold the building at 27475 Groesbeck Highway to Ryder Truck, their next-door neighbor. Known first as Golden Grill, a breakfast and lunch spot, the location has been in the family for 35 years. It was 2004 when the place transformed into a barbecue spot. Over the years, the business grew to offer catering and eventually a food truck. More: House of Faygo pop-up in Detroit: We tried 2 new flavors More: Little Ghost, new fast-casual concept from Grey Ghost owners, is coming to Ferndale 'This is a farewell to the original location (which has been in the family for 35 years) — but not to the flavor, not to the friendships, and not to the fire that started it all,' the post read. And there is good news with the impending closure. While the owners are bidding farewell to that location, operations are continuing at another popular spot known for its smokehouse favorites. Lazybones Smokehouse and catering and food truck operations will operate out of Brown Iron Brewhouse locations. It was 10 years ago, according to the Facebook post, that Smiljanovski opened Brown Iron Brewhouse in Washington Township. A Royal Oak location followed in 2020 at the Woodward Corners development. The owners thanked its staff and loyal customers for supporting them over the decades.'It's important for me to take care of my employees,' Deni Smiljanovski told the Free Press. 'I worked out a severance package and tried to place them.' Lazybones Smokehouse employed about 20 people, Smiljanovski said. Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@ Follow @SusanMariecooks on Twitter. Subscribe to the Free Press. This article originally appeared on Detroit Free Press: Lazybones Smokehouse is closing, but will continue on: Here's where
