Page 23 July 2016 By Lisa Weisenburger Not everyone who lives in Phoenix, specifically Arcadia, leaves town to escape the heat. Many of us will join in the sweet tradition of the Arcadia parade this fourth of July, followed by a dip in the pool, and then a cookout with friends and family. We’ll wrap up the night with fireworks viewing somewhere near the Arizona Country Club. This has been Caitlin and Patricia (Tish) Beall’s family tradition for most of the 19 years they’ve called Arcadia home. “When the kids were little, we were right there at Jokake and Calle Tuberia dressed in red, white and blue, with streamers of the same colors taped to the bikes, ready to do the neighborhood parade,” said Patricia. Now that the Beall kids are grown up, they may be parade watchers instead of marchers, but their cookout that day continues to have ribs on the menu. According to Caitlin, “These ribs have become a staple at all the special days that center around the guys in the family: Father’s Day, birthdays, Memorial Day barbecues, etc.” However, both Patricia and Caitlin agree this family favorite has crept into other days as well, when it’s cooked for a random Sunday dinner or when someone is simply craving ribs. “These ribs are so easy, and the oven does most of the work, so you can do other things like watch a ball game and visit with the family,” said Patricia. Tish’s Famous Ribs started when a group of people from her husband Jeffry’s office got together and decided to do a rib cook-off in order to crown the true king (or queen) of ribs in the company. When it came time for the competition, Tish looked everywhere for the recipe she’s made before and couldn’t find it. “I think it was maybe a Martha Stewart thing,” she said. She remembered, however, that the seasonings were similar to those found in her favorite packet of taco seasoning. Using that taco packet, Patricia fiddled with the seasonings a bit before finding a combination she liked. She served up her ribs at the cook-off, and won! Patricia and Caitlin serve the ribs with a vibrant rainbow potato salad – which can be made ahead of time – alongside corn on the cob, cooked on the grill. The potato salad is a new recipe for these two culinary artists, but has quickly become a favorite. And the sweet crunch of the charred corn pairs well with the richness of the ribs. The Bealls have one tip when making this dish: Make more than you think you’ll need for your barbecue group. There’s something that happens when the last of the fireworks goes off and the crowd comes back to the house. It only takes one person to ask, “You got any more of those ribs?” before the group digs in for seconds. Spectacular summer menu featuring Tish’s Famous Ribs ARCADIA COOKBOOK Rainbow Potato Salad • 1 1/2 pounds small heirloom potatoes (purple, red, fingerling) • salt for seasoning • 2 ribs celery, chopped • 1/4 cup mayonnaise • 2 tablespoons fresh chives, finely chopped • 1/2 teaspoon lemon zest, grated • 1 tablespoon fresh lemon juice • 1/2 teaspoon sugar • 1 1/2 teaspoons fresh tarragon, finely chopped • 1/4 teaspoon salt • 1/4 teaspoon pepper 1. In a large pot, cover potatoes with water and season well with salt. Bring to a boil, and then simmer until tender, 12-20 minutes. 2. While potatoes cook, use a large bowl to stir together celery, mayonnaise, chives, lemon zest, lemon juice, sugar, tarragon, salt and pepper. 3. Drain potatoes and cool completely, then halve or quarter. Add potatoes to the bowl with the dressing and toss to coat. Basil Lemon Butter Grilled Corn • 4 ears of yellow corn, shucked • disposable aluminum roasting pan • 6 tablespoons salted butter, softened • 2 tablespoons fresh basil, minced • 1 tablespoon fresh parsley, minced • 1 teaspoon lemon zest, finely grated • 1/2 teaspoon salt • 1/4 teaspoon pepper 1. Grill corn on hot barbecue until lightly charred, then transfer into aluminum roasting pan. 2. In a small bowl, combine all remaining ingredients. 3. Pour butter mixture over corn. Cover the roasting pan with foil and place on the flame. 4. Grill until the ears are toasted. Patricia Beall and her daughter Caitlin. PHOTO BY LISA WEISENBURGER Tish’s Famous Ribs • 2 slabs of baby back ribs • 2 packages of McCormick Taco Seasoning • 1 bottle KC Masterpiece Original Barbecue Sauce 1. Preheat oven to 300 F. 2. Generously rub taco seasoning all over both sides of the ribs. 3. Using foil, cover the bottom of a baking sheet. Place seasoned ribs on foiled baking sheet. Cover ribs with foil and crimp the edges. It will act as a pocket to trap the heat and juices while baking. 4. Bake the ribs for 2 1/2 hours, or until the meat is shrinking from the bone. 5. Remove from the oven and allow the ribs to rest while you heat your grill. 6. Once grill is hot, place ribs meat side down for about 5 minutes, or until your desired crispness. 7. Flip ribs so that the meat side is up. While grilling, baste with barbecue sauce. Close grill for about 7 minutes. 8. Pull the ribs off the grill and let them rest for about 10 minutes. Cut and enjoy!