Ember Days of Autumn and a Country Rib Supper

Today is the third and final Ember Days of the 2022-2023 Church Year. With the first Sunday of Advent, the cycle will begin again for the new Church Year. These Ember Days were once observed throughout the Universal Church.

Today Ember Days are acknowledged more within the Latin Rite, which holds closely to much of the pre-Vatican II observances. Within the Roman Rite, Ember Days are purely optional. In Latin, these days are referred to as Jeiunia quatuor tempora – the fast of the four seasons. Fasting four times a year is a carryover within the Catholic Faith that was adopted from the Old Testament.

Thus says the Lord of hosts: The fast of the fourth month, and the fast of the fifth, and the fast of the seventh, and the fast of the tenth, shall be to the house of Judah seasons of joy and gladness, and cheerful feasts; therefore love truth and peace. (Zachariah 8:19)

Up until Vatican II, Catholics were asked to mark Ember Days with fasting and abstinence similar to that of Ash Wednesday and Good Friday. Vatican II changed must of the more stringent teachings and observances of the Church. Much of what was once required is now a matter of personal choice. While Vigils and Ember Days no longer require a fast and abstinence, we are encouraged to renew our faith on these days, and strive for a deeper appreciation of the joy of the Holy Days of our forefathers. While some Catholics acknowledge the day, sadly most do not even know they existed in the first place.

In our house, we do not fast (although we should) nor do we abstain, except on Fridays. Ember Days are a beautiful way to celebrate God’s care over nature. These days much of “getting back to nature” is in fashion again. So why not take a moment to give thanks to God, the Creator of all?

Heavenly Father, let us give you thanks today and always for all that you have created. Thank you for the rain that falls from the sky. Thank you for the sun that rises each morning. Thank you for the music that abounds all around us. For You alone are the Holy One. You alone are the Lord. You have blessed us with Your love and mercy. Now and forever. Amen.

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Smokey Spice Rubbed Country-Style Ribs
2 tablespoons Hot Smoked Paprika
1 teaspoon Garlic Salt
1 teaspoon Onion Powder
1 teaspoon Barbecue Seasoning
1/4 teaspoon Ground Jalapeno Pepper
3 lbs Country Style Ribs, with or without bone
1/2 Yellow Onion
4 Garlic Cloves
2 tablespoon Hickory Liquid Smoke
2 cups Water
Favorite Barbecue Sauce as desired

Note: If you do not have Ground Jalapeno Pepper, use Cayenne or some other hot spice. Just enough to give a little kick without over-powering the blend of flavors.

In a small bowl, mix together the dry-rub spices. Rub ribs with the spice blend. Place rips aside on top of the broiler par for 30 minutes to rest and soak in all that delicious rub.

Heat oven to 300-degrees.

Cut onion in half from root to tip, reserve half for another purpose. Cut remaining half into slivers. Break apart and scatter in the bottom of the broiler pan. Peel and roughly chop the garlic, scatter over the onions. Add liquid smoke to the water, pour into the pan.

Place the top broiler pan with ribs over the seasoned water, cover the pan tightly with foil to create a “steam” chamber. Slow cook in the moderately heated oven for 90 minutes or until the meat is tender but not yet falling apart.

To finish off the Ribs:
Build a nice bed of coals in the barbecue or heat a gas grill to about 450-degrees. Transfer the ribs to a clean barbecue grate that has been wiped with vegetable oil to prevent sticking. Sear ribs about 3 minutes, turn and sear the other side. Mop heavily with barbecue sauce, let caramelize on both sides. Serve with additional barbecue sauce if desired.

Simply Country Skillet Potatoes
6 medium-small Red Potatoes
2 medium-small Yukon Gold Potatoes
2 tablespoons Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika

Scrub potatoes, cut into cubes and place in a saucepot. Add enough water to cover the potatoes. Bring to a rolling boil, let cook for 7 minutes or until almost cooked through. Drain well, let potatoes “air dry” for about 5 minutes.

Heat a cast iron skillet over medium heat. Add oil, swirl to coat the pan. Add potatoes to the skillet. Season with salt, pepper, garlic powder and smoked paprika. Stir gently to coat in seasoning. Spread potatoes out flat and let cook for about 5 minutes or so, until a crust begins to form. Turn, continue to fry.

Taste and adjust seasoning as desired just before serving. For a real “western” feel, serve straight from the skillet.

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Come with joy into the presence of the Lord.