A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 3 to 4 pounds ribs, cut into pieces 1 lemon, sliced 1 large onion, thinly sliced 1 cup ketchup 1/3 cup Worcestershire sauce 1 teaspoon chili powder

Madison County Championship Rodeo

Yield: 4 servings. 3 to 4 pounds ribs, cut into pieces 1 lemon, sliced 1 large onion, thinly sliced 1 cup ketchup 1/3 cup Worcestershire sauce 1 teaspoon chili powder

Rosemary and Goat Cheese Strata

Yield: 4 servings. 3 to 4 pounds ribs, cut into pieces 1 lemon, sliced 1 large onion, thinly sliced 1 cup ketchup 1/3 cup Worcestershire sauce 1 teaspoon chili powder

Barbecued Spareribs

Yield: 4 servings.

3 to 4 pounds ribs, cut into pieces
1 lemon, sliced
1 large onion, thinly sliced
1 cup ketchup
1/3 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco sauce
2 cups water

Preheat oven to 450°. Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon and a thin slice of onion. Roast for 30 minutes. Combine remaining ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about 45 minutes to 1 hour, while basting ribs with sauce every 15 minutes. If sauce gets too thick, add more water. 


Note: It was Juanita Jackson Kesler’s idea to produce a cookbook when Tabernacle School’s Little League team announced it wanted to buy a bus. As recipes for What’s Cookin’ in Randolph Kitchens? came in from throughout the community, Kesler tested each one. “That was a task,” she recalls. “Of course, my family enjoyed it.”  This cookbook is no longer in print.

print it

This story was published on Feb 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.