Contributed by Pam Edwards
1 (32 oz.) bottle ketchup
2/3 small jar prepared
1/2 lb. dark brown sugar
1/3 lg. onion,
3 Tbsp. white vinegar
2 lg. lemons, sliced
Tabasco sauce to taste
(3 drops to 1/2 tsp.)
Salt and pepper to taste
Preparation time: half day, but constant attention is not required. Simmer the sauce, stirring until sugar is melted. Then, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat and set aside
Heat the BBQ and briefly cook the ribs flesh side up until browned. Turn and cook flesh side down, brown again. Brush both sides with some of the sauce and cook on each side for five minutes. Do not let them burn or blacken. The ribs at this point look good, but they are still raw. (If you don’t have a BBQ, broil ribs in your oven)
Cut ribs apart and dip each rib in the sauce. Pile the ribs high on a fullsized oven broiler rack and pan, and pour any remaining sauce, less a cup or so, over the ribs. Cover the ribs with heavyduty aluminum foil, tucking in around the outside edge of the pan to make an airtight container. Cook in the oven at 325F for two hours. Remove from oven and open carefully. Allow to sit, opened for a few minutes.
The end result is smoked, steamed, tender meat which falls from the bones. All fat is rendered and drains into the pan. Use leftover sauce when warming over the second day.
Savage Ditch Clam Bake
Contributed by Pam Paradowski Clark
10 gallon metal or
(new garbage can)
6 to 10 ears of corn,
5 or 6 potatoes or
8 small red potatoes
2 dozen clams
4 or 5 crabs
6 to 8 carrots
1 or 2 onions
Drive to Rehobeth Beach, Delaware. Rent inner tube with bushel basket and rent a rake. Wear old sneakers and sunscreen. Have an additional inner tube with a cooler of sodas or beer for Dad. Tie this to the larger inner tube and basket. Rake up clams and catch crabs. Start a large fire.
Layer food in metal trash can or container starting with clams. Put chicken on top so it will flavor all the ingredients below it. Cover with at least two cans of beer and two cans of water, salt, and pepper. Cover with lid. Steam until done.
This is in honor of my father Ray Paradowski and all the wonderful times we spent with family and neighbors at Rehobeth Beach.
Daddy’s Southern Style Green Beans
Contributed by Linda Sosbee
Place one quart of beans (fresh or canned) in a pot and cover with water. Add salt and pepper to taste. Cook uncovered on medium heat until half of the water is cooked out.
While beans are cooking, fry three six–inch slices of fatback until crisp. Add the grease from the fatback to the beans after half of the water has cooked out. Stir. Add ¼ teaspoon vinegar and stir again. Continue cooking until the water is almost gone. Leave just enough water so the beans do not stick to the pot. Adjust salt and pepper to taste.