WALLY AND Thelma Morris, of Ashtabula, enjoy fresh corn during the rib burn-off at Lake Shore Park Saturday. DANIEL KRAUS / Star Beacon
JOSH KAY, 9, of Conneaut, tries Cunningham's ribs during the rib burn-off at Lake Shore Park Saturday. DANIEL KRAUS / Star Beacon
Published September 16, 2007 02:16 am - ASHTABULA TOWNSHIP — A little bit of hot sauce was all it took to warm folks up Saturday at the fifth annual rib burn-off at Lake Shore Park.
Rib burn-off heats up despite cold weather
By STACY MILLBERG - Staff Writer - smillberg@starbeacon.com Star Beacon
ASHTABULA TOWNSHIP — A little bit of hot sauce was all it took to warm folks up Saturday at the fifth annual rib burn-off at Lake Shore Park.
Kathy McKay Sparks found that out first hand after she poured a little too much hot sauce on her ribs.
“The sauce is hot,” she said, frantically waving her hand in front of her mouth in an attempt to cool it off.
Sparks, from Canton, was in town visiting her sister Shelly McKay. This is the first year Sparks has attended the rib burn-off. Sparks’ and McKay’s first stop was at Lager Head’s and they were pleased with what they got.
“They’re really good,” Sparks said.
Born and reared in Ashtabula, Sparks returns to the area every month to visit her sister. She said it was nice to see such a great event in the area.
“I think it’s nice that they’re doing something like this to bring the community together,” she said.
Nancy Goudge, of Ashtabula, comes to the rib burn-off just about every year. She keeps coming back to try all the different ribs and see if they are better than the previous year.
Goudge started her taste testing at Fat Guy’s.
“I enjoyed the first bite,” she said.
Another favorite among festival patrons is Armadillo’s from Austintown, near Youngstown. Armadillo’s has won more than 175 national awards for its sauces and ribs. Cliff Mortimer, who owns Barry Dyngles Pub and manager Jennifer Melago travel around the northeast states to about 15 rib burn-off events each year.
Melago said the secret behind the success of the ribs is Mortimer.
“Everybody uses the same ingredients but he may add something different,” she said.
Melago makes 10 gallons of sauces, including hot, medium and mild, every day, before each of the events so they are fresh.
“That’s the reason why we win the awards, because of the hours and effort we put into it,” she said.
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