Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss tips for newlyweds to start their marriages off on strong footing. Other guests include Rita Heikenfeld with recipes for Father’s Day, and Gary Michuta to share more Old Testament prophecies that point forward to the Messiah. Plus news, weather, sports, and more…
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A Prayer of St. Thomas Aquinas
Give us, O Lord, a steadfast heart,
which no unworthy affection may drag
downwards; give us an unconquered
heart, which no tribulation can wear
out; give us an upright heart, which
no unworthy purpose may tempt
aside. Bestow upon us also, O Lord
our God, understanding to know
you, diligence to seek you, wisdom
to find you, and a faithfulness that
may finally embrace you; through
Jesus Christ our Lord. Amen.
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RECIPES FROM RITA: FALL-OFF-THE-BONE OVEN BAKED RIBS FOR DAD
Recipe doubles or triples easily.
Ingredients
Ribs
About 2-1/2 pounds baby back pork ribs or your favorite ribs
Salt and pepper or your favorite BBQ rub
BBQ sauce
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup
1 tablespoon hot chili sauce like Sriracha
2 tablespoons light brown sugar or to taste
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste
Instructions
Preheat your oven to 275.
Season ribs: If your ribs still have a thin membrane on the back, remove it. Generously season both sides of the ribs with salt and pepper. If using a spice rub, apply it evenly.
Wrap very tightly with foil: Important so ribs don’t dry out during cooking.
Place the ribs, meatiest-side down, in roasting pan. Cover tightly with aluminum foil. The ribs must be well-sealed to prevent drying out.
If you’re doubling the recipe and don’t have a large enough pan, wrap the racks of ribs individually in tight foil packets and place them on the baking sheet.
Bake: Bake for 2 ½ to 3 ½ hours or until meat easily falls from bones. Check after 2 hours. Ribs are ready when the meat is cooked through and very tender. It will not have gotten brown, so don’t worry. Mine took close to 3 hours.
BBQ Sauce:
Heat olive oil in pan over medium heat, then add onions and cook until soft. Don’t let them brown.
Stir in cumin, ketchup, chili sauce, sugar and vinegar. Cook for a couple of minutes, season with salt and more of any one ingredient that you think it needs.
Brush sauce onto ribs after baking: Generously brush both sides with barbecue sauce.
Broil ribs: Broil on high ribs until sauce begins to caramelize, about 3 to 4 minutes. Keep a close eye on them during this step to ensure the sauce doesn’t burn.
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