Make Mouth-Watering Barbecued Ribs

Adam Noggle, chef and kitchen manager at , spends a lot of time at his post.

“I’m a workaholic,” he shrugs. “It just seems like that’s the only thing I like to do.” He learned his specialty completely on the job.

The 33-year-old Fenton resident draws upon the experience of the past 10 to 12 years in various kitchens plying his trade, the last six-and-a-half being at the Irish pub in his old stomping grounds. He grew up in Hartland and is a graduate. 

The restaurant’s recently revised menu, like many things, was a joint effort.

“I’m in charge, but I take ideas from everyone,” Noggle says.

In addition to his ideas, the menu reflects some from the staff, general manager and owner. 

Besides cooking, Noggle said he really enjoys playing pickup hockey. 

He chose to share the restaurant’s rib recipe, which makes a perfect summer grilling choice. The sauce is also great on chicken. The ribs have to marinate at least overnight, so make sure to start them early!   

O’Malley’s Ribs 

Ingredients:  

Sauce ingredients:

2 ½ cups brown sugar

2 ounces Montreal steak seasoning

1 ounce Cajun seasoning

1 ½ cups apple cider vinegar

½ cup white vinegar

8 ounces lemon juice

2 ounces liquid smoke 

6-7 pounds of baby short spare ribs

Directions:  

1. Combine sauce ingredients.
2. Rub sauce on both sides of the ribs.
3. Let ribs sit overnight in the refrigerator.
4. Before cooking in the oven, submerge ribs in water before cooking in a pan large enough to ensure the water covers all the ribs.
5. Cover that dish with aluminum foil and bake 3 ½ hours at 350 degrees F.
6. Once ribs are cooked, warm again by placing on a grill at medium heat setting. Brush with barbecue sauce of choice until sauce and ribs are warmed through.
7. Enjoy as part of your Fourth of July celebration!