There are big happenings going on this weekend in Williamsport.
First Friday kicks off the weekend-long celebration of the City’s 150th anniversary and the long weekend ends with the huge 4th of July celebration downtown; culminating in the annual ‘Set the Night to Music’ fireworks display.
We all know that I am a big promoter of all that downtown has to offer, and this weekend is no exception.
Be sure to head out and see all the city has to offer while celebrating its anniversary. Lou has all the details for you on page 6.
If you are a sports fan, be sure to see the Crosscutters while they are home this weekend! They are home against the MuckDogs Friday, Saturday and Sunday. The Cutters are helping to celebrate the City’s anniversary also. So there will be fireworks on Friday night after the game. But listen up people, because this is important. Friday night’s game will also feature Dave “The Bullet” Smith as a Human Cannonball. That’s right – the Crosscutters are going to launch a man from a cannon after the game on Friday night. You can’t miss something like that. Saturday is 1st Annual Rhashan Bobblehead Giveaway and Sunday offers more post-game fireworks. But mostly – Human Cannonball.
Now it wouldn’t be a holiday if I didn’t give you a recipe to cook up. You should always have something on hand, because you can’t show up to a 4th of July party empty handed!
I found this great recipe for Sweet Cola BBQ Ribs that you have to try!
Sweet Cola Barbecue Sauce:
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cups ketchup
1 can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
2 racks pork spare ribs (about 3 pound each)
For the sauce:
In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and sauté until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
For the dry rub:
Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. *Coat ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes.
*Reserve some of the sauce for dipping when the ribs are served.
Hope you enjoy this recipe and remember to have a SAFE and happy 4th of July. No drinking and driving, always be responsible with fireworks!
Don’t forget to join Jimmy and I Wednesday mornings at 10 a.m. for Webb Weekly Live on our website or Facebook page! You can also catch up on previous episodes on Facebook or on You Tube.