Posted by WNDU, IN on August 21, 2010 at 15:10:52:
Mishawaka firefighter wins Live! With Regis and Kelly cooking contest
Mishawaka, IN
Reporter: Kevin Lewis
Mishawaka firefighter wins "Live! With Regis and Kelly" cooking contest
Frankie's ribs better watch out with Mishawaka firefighter Ross Signorino back in town. Signorino has been cooking up his Rossome Ribs all summer long for the Fire House Cook-Off contest on the television show Live! With Regis and Kelly. After three months of advancing further along, Signorino was crowned the show's champion Friday morning.
"My wife looked over at me because we had to get going and she said, ‘what are you doing?’ I told her I was typing in a recipe because I wanted to try and win this competition. She then told me, ‘you're not going to win, let's go,’" Signorino said as he laughed at how the victory ride first started in June.
On Friday’s episode, Signorino beat out California firefighter Tara Daniels’ Smokin’ Pear Salad.
"I wasn't planning on winning, never in a million years,” Signorino said.
Signorino has been with the Mishawaka Fire Department since January 2007 and currently works out of Station Four off Lincolnway East. But even after winning the prestigious title, he still claims he’s no gourmet cook!
"I'm the furthest thing from a chef. I had a good recipe and I figured I’d try it out, why not,” Signorino said.
Although fame quickly called Signorino’s name, the love for the job and his family called him home just as fast.
"It’s just a good memory to me now. I’m already cleaning toilets and washing the floors and ready to go on a fire run. I love my job, I’d never quit my job for cooking, that's for sure,” Signorino added.
Regis and Kelly did not send Signorino back to Michiana empty handed. He'll be featured in an upcoming edition of Better Homes and Gardens Magazine. The television show also gave him $10,000 in prize money and a forty pound champion’s trophy.
Firefighter Ross Signorino's Rossome Ribs
INGREDIENTS:
2 racks of Baby Rack Ribs
BBQ Sauce Ingredients:
3 Cups Brown Sugar
3 Cups Ketchup
¾ Cup Red Wine Vinegar
¼ Cup Water
2 Tbsp. Worcestershire
2 Tbsp. Garlic Powder
3 Tbsp. Dry Mustard
4 tsp. Paprika
5 tsp. Salt
5 tsp. Fresh Ground Pepper
Dry Rub Ingredients:
5 Tbsp. light Brown Sugar
1 ½ Tbsp. Kosher Salt
½ Tbsp. Chili Powder
¼ tsp. Black Ground Pepper
¼ tsp. Cayenne Pepper
1 tsp. Garlic Powder
½ tsp. Onion Powder
1 tsp. Red Pepper Flakes
DIRECTIONS:
BBQ Sauce Directions:
Use a blender and combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with: mustard, Garlic Powder, Paprika, Salt and Pepper. Blend smooth.
Rossome Ribs Directions:
1. In a bowl combine all dry ingredients and mix well.
2. Place the ribs in a plastic bag.
3. Pour the dry rub into the bag, close and shake well.
4. Massage the dry rub into the meat, making sure all the surfaces are covered.
5. Refrigerate for 24 hours.
6. Preheat the grill, turn off half the burners (you will be cooking using indirect heat) and then adjust the heat to 350 degrees.
7. Wrap the ribs in foil and cook for one hour.
8. Open the foil and slop on the BBQ sauce and rewrap the ribs.
9. Cook for another 40 minutes.
10. During the last 10 minutes of cooking, brush both sides of the ribs with the sauce.
11. Cook ribs directly over fire now to caramelize the sauce. Make sure the rib meat reaches an internal temperature of 170 degrees before removing from the grill.
12. Transfer ribs to platter.
13. Sprinkle ribs with a little spice mixture and brush with more sauce.
14. Let ribs rest for 5 minutes, serve and enjoy!
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