Patriotism right down to my ribs

Growing up, I could hardly wait for Independence Day - it meant a trip to the country and Uncle Shorty's farm - mouth-watering, finger-lickin', authentic Kansas City barbeque ribs and running around the big farm house, sparklers in-hand, singing "It's A Grand Old Flag". Just as it was getting dark, Uncle Shorty would shout out "ice cold watermelon, gitcher ice cold watermelon!" My cousins and I would come running to eat our watermelon and watch the fireworks display at the drive-in picture theater a few miles down the road.

Those memories will always make Independence Day one of my favorite holidays.

As we approach this 4th of July - I can't help but think of how proud I am to be an American and how proud I am to be a Democrat this year - more so than ever before. And what a privilege it is for me to be a member of this Party in the birthplace of our Nation.

Making history means making memories. Our Party has certainly been doing our share of that. From January to June, from sea to shining sea, across amber waves of grain, Americans engaged in the democratic process, registered and voted in record-setting numbers in OUR Democratic primaries. In the Keystone State alone, we now have over a million more Democrats than Republicans. The same thing is going to happen in November and the Democratic Party will continue to make history. As a Democrat, an American and a proud Pennsylvanian, I just don't know how it gets any better.

Uncle Shorty must have taken his rib recipe with him to heaven, but I've been trying to perfect a new one for years. Friends I have shared this with tell me it's terrific. Although, for me, no ribs will ever taste the same as Uncle Shorty's. And since I really did grow up in Kansas City, we can call them authentic KC BBQ Ribs.

Let me know how they turn out for you. And if you like my rib recipe, why don't you tell me so by clicking on this link and contributing $7.04. Heck, for that matter, just lie to me about the ribs and contribute $7.04 to the Pennsylvania Democratic Party anyway.

Happy 4th of July fellow Democrats! I look forward to making history and memories with you this year.

Best,

Mary Isenhour, Executive Director

Mary's Authentic KC BBQ Ribs
¼ c of dark brown sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoon paprika
1 ½ teaspoons cayenne pepper
1 ½ teaspoons garlic powder
1 tablespoon onion flakes
1 tablespoon salt
3 teaspoon ground cumin
2 teaspoons black pepper
5-6 lbs ribs (IPrefer country pork ribs)
Wood chip - I like hickory
BBQ sauce (see below)

The evening before, mix together all dry ingredients. Rub generously over the ribs and place in pan, cover with foil and place in refrigerator.

On the morning of the 4th of July, remove ribs from refrigerator and bring to room temperature. Soak wood chips in water.

Bring grill to a temperature on low fire - 200 to 250 degrees. Place wood chips in foil pan and place on grill. Place ribs on grill and cook for approximately 5 hours. During the last 30-40 minutes of cooking, slather ribs with your favorite barbeque sauce or use the recipe below.

If I can't get home to Kansas City to purchase one of my favorite KC BBQ sauces, I'll whip this recipe up for my ribs.

Mary's Authentic KC BBQ Sauce
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic chopped
1 white onion diced
½ cup ketchup
2 cans of diced tomatoes - chili or Mexican style such as Rotel
2 tablespoons Dijon mustard
¼ cup of dark molasses
2 tablespoons of dark brown sugar
1 teaspoon of cayenne pepper (more if you want a real kick)
1 tablespoon of red pepper flakes
1 tablespoon of Worcestershire

Melt the butter with the olive oil over a medium heat. Sautee the garlic and onion until just soft.

Add remaining ingredients and bring to a slow boil. Reduce heat to low and simmer for 1 hour. Let cool and transfer to food processor to puree.

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