Saturday, July 7, 2012


There is a group on Facebook called the "Iselin Fair Timeline," which you can find HERE.    Everyone's pretty sad about the end of the Iselin Fair, and this has been very interesting reading, thanks to a lot of great contributions from Iselin people.  One of these contributions is the ORIGINAL RECIPE for the Iselin Fair Ribs!!  I can't wait to try it!! Thanks to Annamarie Jones for providing this. 
Sure, there's no fair anymore... but you can make up your own official Iselin Fair Ribs using this recipe Of course, the quantities and things are written here for a LOT of ribs.  You'll have to experiment to figure out the proportions for yourself. 
(And, of course, after you've tried making these ribs yourself, it shouldn't be hard to replicate the pizza -- deep fat fry the dough, pour on a little tomato gravy, some cheese -- you remember....)
Iselin Fair Ribs
Ribs, Kosher Salt, Coarse ground black pepper, paprika, onion powder, garlic powder and white vinegar.
for every 4 racks of ribs you will need:
1 gallon white Vinegar
3 jars Paprika (total of 11 oz)
1 jar Onion Powder
1 jar Garlic Powder
1 1/2 cups salt
1 cup of ground Pepper

Trim loose fat from racks of Ribs, Soak in large pot covered with white vinegar for at least 2 hours

Remove ribs and place aside (save vinegar)

Mix ingredients thoroughly with hands to fine powder. Make sure there are no lumps.

Start adding used vinegar to powder, 3 cups to start. Mix with hands and add a little vinegar at a time until it's a mustard consistency.

Tub racks of ribs completely and lay in layers in large pot or pan until ready to grill. They can be left in the fridge up to 24 hours but leave at least 1 hour before grilling. (I always leave overnight.)

Cook for two hours, turning every 20 minutes until meat starts to draw back from the bone.

The sauce they used to serve with it is just ketchup and horseradish, to your taste.


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