Page 40 June 2 014 World Champion BBQ rib recipe becomes family favorite family, however, one can expect Mark to make his award winning baby back ribs. A recipe born from the other move this couple made, ten years ago, to Memphis, TN. “Mark’s dad had opened offices out there,” said Marisa. “He wanted Mark to help out and it was amazing.” While living in Memphis, Mark and Marisa experienced all the sites and sounds of the city, finding themselves ingrained in the incredible culinary scene of the south. Rendezvous Charcoal Ribs and Gus’s World Famous Fried Chicken were two of the couple’s favorite restaurants. Both are icons of the area. “They represent the people and the culture and make great food. It is rare to find BBQ joints in the West that can match the South,” said Marisa. “The line out the door and hour long waits for a table or a bag of fried chicken to-go are the proof.” Soon after moving in for their one-year stint in the city, the Panattonis found they were living next door to a celebrity. Well, a celebrity of southern barbecue standards. Their neighbor Joffre DiSabbatino had previously won the Pork Ribs category of The World Championship Barbecue Cooking Contest, one of Memphis’ most well known and popular events with hundreds of teams from all over the world Continued on page 41 By Amanda Goossen In July of 2013, the Panattoni family made a move that would change their life. Mark Panattoni had been working in Phoenix for five years, commuting back and forth to Sacramento on the weekends to be with his family. The time had finally come to make Arizona home. Mark and Marisa, both originally from Sacramento, made the move with their four children, Adone (6), Capri (5), Giada (5) and Giovanni (3), but before they could do that, a lot of research would have to be done. The couple would travel back and forth a few times in early 2013, visiting the city, looking at school and neighborhoods, before finally settling on Arcadia, the area of town that reminded them of California. “And now I love it here,” said Marisa, “I wouldn’t want to go back.” And now with their family settled in to a life in Phoenix, it’s a regular event for the Panattoni family to hang out with newly found friends, whether in their own backyard or at their favorite new spot, the Arizona Country Club. “We’ve met great people at the club,” said Marisa. If the entertaining falls upon this A R C A D I A K I E R L A N D C O M M O N S N O R T H I T A L I A R E S T A U R A N T . C O M ENJOY A BOT TLE OF WINE WITH PIZZ A OR CHEF BOARD FOR $ 20 HAPPY BEGINS WORK ENDS Mon-Fri from 3-6 p.m. competing fo Joffre’s rec guarded secre So at the en Mark and M BBQ master winning fami Ribs that had They were But years l creating the never able to just right. “They we “Eventually h up.” Mark wou again and aga the key to per “I eventual the recipe an said Mark. “ of Southern flavors.” So Mark r glaze, using t his starting p out for thei example a ja chili pepper. And now, them, Marisa

Page 41 June 2014 Cookbook Continued from page 40 d on page 41 $5 LUNCH ALL DAY LONG!!! All Summer Long! l ast friday pj Party Games & hulla hoop contest! KITCHEN OPEN!!! Diner • Soda Fountain Ice Cream • Candy 602.955.0079 4041 E. Thomas Rd. (Behind Pet Club) bertiesvintage.com bbq pork ribs by Mark Panattoni competing for over $110,000 in prizes. Joffre’s recipe however was a closely guarded secret. So at the end of their year in Memphis, Mark and Marisa made a deal with the BBQ master, trading Mark’s award winning family ravioli recipe for the Pork Ribs that had garnered such success. They were thrilled. But years later and many attempts at creating the famous recipe, Mark was never able to get the slabs of pork to taste just right. “They were terrible,” said Marisa. “Eventually he had to start changing it up.” Mark would tinker with the recipe again and again, until eventually finding the key to perfection. “I eventually stopped trying to recreate the recipe and just played with flavors,” said Mark. “I finally realized instead of Southern spices I should use Asian flavors.” So Mark recreated the rub and the glaze, using the award winning recipe as his starting point and switching things out for their Asian counterparts, for example a jalapeno is used instead of a chili pepper. And now, not only do the kids love them, Marisa is finally a fan as well. preparation Mix rub ingredients and apply liberally to ribs 30 minutes before cooking. Mix glaze ingredients in sauce pan, bring to a boil and remove from heat. Start ribs at 300 degrees for 30 minutes. Reduce heat to 225 degrees and cook for 2 hours. After 2 hours wrap ribs in tin foil with 2 tablespoons white wine. Place back on grill for 30 minutes. Unwrap ribs and place back on grill. After 15 minutes apply glaze and let cook for another 15 minutes. ingredients Rub: • 1 1/2 Tbsp. salt • 1 1/2 Tbsp. pepper • 1 1/2 Tbsp. brown sugar • 1 Tbsp. onion powder, garlic powder and paprika • 1 tsp. Chinese five spice Glaze • 1/2 cup Hoisin sauce • 1/2 cup soy sauce • 1/2 cup karo syrup • 1/2 cup honey • 1/2 cup cooking sherry • 4 Tbsp. brown sugar • 1 jalapeño • 3 cloves garlic • 1 tsp. Chinese five spice • 2 Tbsp. fresh ginger • 2 cups white wine • 4 racks of baby back pork ribs