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ENTERTAINMENT
By John Houser III, Special to The Baltimore Sun | January 19, 2012
This Sunday, the Ravens will have to brave frigid Foxborough, Mass. to take on the New England Patriots. But you won't have to stand out in the cold to make these ribs. Instead of a grill, you can use your oven to roast this tender, savory game-time snack. No-grill BBQ ribs Makes 1 rack 1 full rack of ribs (country or baby back) 1/2 cup orange juice Juice of 2 limes 2 tablespoons honey 1 teaspoon liquid smoke Extra-large aluminum foil 1 cup of your favorite bbq sauce Spice rub 5 tablespoons brown sugar 3 tablespoons chili powder 1 tablespoon garlic powder 11/2 teaspoon ground cumin 11/2 teaspoon ground coriander 11/2 teaspoon onion powder 11/2 teaspoon salt 1 teaspoon dry sage 3/4 teaspoon ground cinnamon 1/8 teaspoon cayenne powder In a bowl, combine all of the dry rub ingredients.
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SPORTS
By Eduardo A. Encina and The Baltimore Sun | May 2, 2014
MINNEAPOLIS - Orioles pitching prospect Kevin Gausman is scheduled to have an MRI down at Triple-A Norfolk on Friday and the club hopes to get more clarity about a mysterious injury that popped up Thursday.   Gausman woke up early Thursday morning with pain in his rib cage, something that was uncomfortable enough to interrupt his sleep at 4 a.m., according to player development director Brian Graham.  He was evaluated by the doctors at Norfolk, who initially believed the injury was an intercostal muscle strain.
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EXPLORE
By Jennifer Broadwater | October 8, 2012
Southworth reflects: I chose this particular dish because I love the smell of slow-cooking meat on a brisk fall day. The slow cooking breaks down the meat to make it melt in your mouth. And I just love blue cheese (Gorgonzola) with beef; the flavors burst in your mouth. The Calvados Sidecar pairs nicely with the meal, especially because of the fall-evoking apple flavor of the brandy. Cab Braised Short Rib Ingredients: Short Rib: •    4 pounds beef short ribs •    1 tablespoon fresh rosemary •    1 tablespoon fresh thyme •    1 tablespoon kosher salt •    1 tablespoon black salt •    ¼ cup vegetable oil •    1 750-milliliter cabernet sauvignon •    1 tablespoon butter •    1 tablespoon all-purpose flour Polenta: •    5 cups chicken stock •    1 ¾ cups polenta •    ¾ cup crumbled Gorgonzola •    ¿ cup heavy cream Gremolata: •    ¼ cup chopped parsley •    3 tablespoons grated lemon zest •    2 cloves garlic, minced •    2 tablespoons chopped rosemary •    2 tablespoons chopped thyme Directions: Mix rosemary, thyme, salt and pepper and sprinkle over ribs.
SPORTS
By Edward Lee, The Baltimore Sun | March 10, 2014
One reason for optimism in the preseason for McDaniel was the return of four of the team's top six scorers. For now, however, the leader of that pack is shelved for an extended period of time. Sophomore midfielder Jason Lawrence, a Fallston graduate who led the offense in both assists (20) and points (38) in 2013, suffered a broken rib the day before the team's eventual 13-7 loss to No. 18 York on March 1 and has sat out the past three games. Coach Matt Hatton said last week that Lawrence could return for Saturday's home contest against Ferrum (1-6)
SPORTS
From Sun staff reports | October 14, 2012
Apprentice rider Silvia Zapico broke five ribs and her right ankle in a Friday spill at Laurel Park, according to her agent, Kevin Witte . The 27-year-old was injured when her mount, Smart N Smokin, ran into the rail, dumped the rider and then kicked her in the ribs. Zapico rode as an amateur in Europe before turning professional in August. She won four races at Finger Lakes, then relocated to Maryland during the Timonium State Fair meet. She is 3-for-55 at the current Laurel Park fall stand.
FEATURES
By Rob Kasper | July 4, 1993
Barbecuing ribs is a simple, sinful pleasure. It might seem contradictory to slap rules on such primal behavior, but life is full of contradictions, and good ribs are worth a few hours of unquestioning obedience.Here, culled from talks with local and national barbecue barons, are the 10 Commandments of Cooking Ribs in the Back Yard.The 1st Commandment: Cook low and slow. We are talking hours here, not minutes. Count on a slab of ribs cooking for at least three hours over a low heat, 250 degrees tops.
NEWS
By Sam Sessa and Sam Sessa,SUN REPORTER | June 27, 2007
Famous Dave's Fireside Inn 7400 Ritchie Highway, Glen Burnie -- 410-761-8815 Hours --11 a.m.-11 p.m. Mondays-Thursdays; 11 a.m.-midnight Fridays-Saturdays; 11 a.m.-10 p.m. Sundays Restaurant's estimate --15 minutes Ready in --10 minutes Here, we were given the choice between several sauces and sides with our order, $9.44. At the server's recommendation, we went with bourbon sauce and a side of straight fries. But neither the fries nor the ribs were that noteworthy. Know of a good carryout place?
FEATURES
By ROB KASPER | February 27, 1991
Which city in America has the best barbecued ribs?So far the answer to the question, according to a group of local eaters, is Baltimore. They say pork ribs from Baltimore-area eateries have bested those from rib outlets in Philadelphia, Oakland, Calif., Washington, D.C., and Kansas City.And this group has the scoring sheets and the rib bones to back up its claims.The folks making this semi-serious claim are the rib eaters of the Federal Hill Neighborhood Association. They are led by Jerry Wachtel, a psychologist, and not coincidentally, the scorekeeper of the rib competition.
FEATURES
By Jill L. Kubatko and Jill L. Kubatko,Staff Writer | July 8, 1992
The grilling season is well under way, and Shirley Raines of Baltimore has been waiting patiently for a recipe for a whiskey barbecue sauce made with Jack Daniels.Many readers responded and below are two that our food testers at the Baltimore International Culinary College found to be the best.Margaret Smyth of Glenwood says she uses this recipe on spareribs on the grill or in the oven.Barbecue sauce with Jack Daniels1 tablespoon butter1/3 cup chopped onion1 cup ketchup1/2 cup water1/4 cup fresh lemon juice2 tablespoon cider vinegar2 tablespoon Jack Daniels whiskey2 tablespoon light brown sugar1 tablespoon Worcestershire sauce1/2 teaspoon chili powder1/4 teaspoon pepperMelt butter, add onion and cook until wilted.
NEWS
By ROB KASPER | September 19, 2007
Just when I thought I knew everything about barbecuing ribs, a different treatment rocked my world. The cooking technique violated several premises of my once rock-solid rules of ribs. First of all, it called for cooking the ribs without any rub or sauce. Much of my time on this planet has been devoted to making rubs and mop sauces for ribs. Yet this rack went on the fire carrying only salt and pepper. Secondly, the ribs were wrapped in aluminum foil as they cooked. Again this was against my nature.
BUSINESS
July 8, 2013
Welcome to your post-weekend trends report for July 8, 2013. Andy Murray's Wimbledon win had far more interest than usual for a Sunday topic, while associated searches also did well on Google. Meanwhile, the search engine was itself a trending topic on Twitter as users discussed today's Roswell-themed doodle. Also popular on Twitter were France -- probably because of the Tour -- and its morning greeting of "Bonjour!"   || TRENDING ONLINE || Andy Murray, Kim Sears, Wimbledon Trending on: Google, Twitter As an adoring nation watched and roared, Andy Murray ended 77 years of frustration at Wimbledon by defeating No. 1-ranked Novak Djokovic, 6-4, 7-5, 6-4, on Sunday to become the first British man to win the singles championship since Fred Perry triumphed in 1936.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 26, 2013
Don't anybody panic. No one's pulling up any leopard carpeting or taking down the Louis Icart prints. The Prime Rib is closing from July 1-14 for some renovations, but most of them are in the kitchen. The changes "out front" will be mostly cosmetic, according to the restaurant's co-manager Brad Black, using the industry phrase for a restaurant's public areas. The biggest change out front for the Mount Vernon-area restaurant will be to the ladies' room, which is getting a "long-overdue" makeover from Rita St. Clair Associates, and to the smaller dining room off to the side of the main dining room.
SPORTS
By Edward Lee, The Baltimore Sun | June 13, 2013
While junior attackman Ryan Serio bounced back from a dislocated shoulder and broken wrist in 2012 to lead Frostburg State in goals (43) and rank third in points (59) this past spring, a successful return was not in the cards for junior midfielder Lucas Flaig. The Pasadena native and Chesapeake-AA graduate sat out 2012 after undergoing hip surgery, broke his arm in the winter and managed seven goals and two assists in eight contests before fracturing his ribs and sitting out the remainder of the year.
EXPLORE
By Donna Ellis | May 22, 2013
Many a name-brand casino in Vegas, Atlantic City and elsewhere feature high-end restaurants conceived by celebrity chefs. Locally, at Maryland Live! casino in Arundel Mills, the celebrity is the restaurant chain, The Prime Rib, which opened in January, joining its venerable Baltimore parent (since 1965) and siblings in Philadelphia and D.C. This is a gorgeous setting. In the main dining room, which can seat about 75, all is sleek and contemporary with a leopard-print carpet and whimsical chandeliers.
NEWS
By Jean Marbella and Richard Gorelick, The Baltimore Sun | May 17, 2013
After 25 Preaknesses, Annette Thomas has her routine, and recipes, down pat. Thirty pounds of ribs, both pork and beef, marinated overnight in vinegar and soy sauce, then grilled in front of her house on Saturday. Fifty pounds of red-skin potatoes — "Never russets, oh no, no, no!" — boiled in her crab pots for dill whipped potato salad. "Half-and-half," or homemade sweet tea — not the bought tea, she explains — and lemonade to wash it down. For the hungry hordes heading into or out of Pimlico Race Course , sidewalk chefs like Thomas serve up a home-cooked alternative to the concessions inside.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 28, 2013
Tony Campagna is closing the Charred Rib on Sunday. Campagna bought the Charred Rib in 1983 from its original owners. He moved it to its current location in the Yorkridge Shopping Center in 1998. When the 15-year lease came up, Campagna said had a talk with the landlord. They both agreed the Charred Rib could stand some modernizing.  "Do I really want to get into this again?" Campagna thought. "I'm going to be 64 in August. My daughter is pregnant with twins. My mother is 91 and lives alone.
NEWS
By TaNoah Morgan and TaNoah Morgan,SUN STAFF | October 9, 1997
There are three things I love: a hot, sunshiny day, that day off and a plate of tangy, tender barbecue ribs. Thanks to El Nino and three local rib joints, the only thing I couldn't get this week was a day off. The ribs almost made up for it.I never did find my ideal ribs -- which I define as having a bold hickory smoke taste, a tart sauce fit to clear a throat or open a nostril. But after many hours spent over plates of juicy ribs, I have three tasty recommendations worth the drive and the price.
ENTERTAINMENT
By Laura Rottenberg and Laura Rottenberg,SPECIAL TO THE SUN | May 1, 1997
Barbecue is an intensely personal thing. I came of age while unreservedly preoccupied by the barbecued chicken and ribs of the black community in Oakland, Calif.Trailing a 3,000-mile wake of bleach-white rib bones to the East Coast, my enthusiasm continues unabated. Thank goodness for Yellow Bowl. Ribs (always the backbone, so to speak, of "soul food" cooking) are good, and all the rest of the fixings are even better.Thirty years old this year, Yellow Bowl claims to be the oldest continuously operated black-owned restaurant in Baltimore.
ENTERTAINMENT
Richard Gorelick, The Baltimore Sun | February 1, 2013
Maryland Live Casino has opened its version of the Prime Rib, the iconic Baltimore steakhouse that has flourished almost from the second of its founding in 1965 by the Beler brothers. The new steakhouse is operated by the casino and is technically unaffiliated with the Prime Rib restaurants in Baltimore, Philadelphia and Washington. The casino operators describe the relationship as a licensing partnership with Buzz Beler. He has, by all accounts, played a significant role in pulling off the casino restaurant, whose chefs received training in the Prime Rib ways in the Washington restaurant's kitchen.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | December 18, 2012
The Prime Rib at Maryland Live Casino opened, quietly, a few weeks ago, six months after the casino's grand opening and 10 months after the surprise announcement that Buzz Beler's storied Baltimore steakhouse was joining the casino's lineup. Operated, Beler has said, as a "joint venture" with the casino's developers, the Baltimore-based Cordish Cos., the new restaurant has been designed with respect for Prime Rib icons like leopard skin carpeting, black-leather booths and Icart prints.
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