Rib-lovers defy cold in Lake Villa at Winter Ribfest

It feels a little weird to eat fresh barbecued baby back ribs while wearing a parka, a scarf, earmuffs and a winter cap - but that doesn't make the food any less delicious.

And as one person attending Saturday's inaugural Lake Villa Township Winter Ribfest said, "Is there a better way to spend a Saturday?"

Dozens of Lake County residents agreed, braving temperatures in the 20s to sample ribs from eight amateur teams at Caboose Park.

The food was free. Each group simply asked for donations for the township food pantry.

Among the cooks was Chicagoan Brendan Mulcahy, who was part of a Lindenhurst-based team.

"The only thing better than eating chili or wings (in this weather) is ribs," Mulcahy said. "You can do burgers or hot dogs anytime."

Many of the entries was uniquely flavored.

Then there was Ingleside resident Scott Robin's Asian-flavored ribs, which were coated in hoisin sauce, onions garlic and other spices. They won the prize for best sauced ribs.

Lindenhurst resident David Hartwig's ribs had a tomato-based sauce; down the row, Marsha Cairo of Lake Villa cooked her ribs using Guinness stout, cumin and chili powder.

"The kick comes in slowly and it's not overpowering," Cairo explained, correctly.

The judges - a collection of local politicians - graded the ribs in three categories: appearance, taste, and texture and tenderness.

Marks were high for many of the entrants.

Zion resident Kevin Parker picked up the trophy for best dry-rubbed ribs. He said he used a combination of spices he developed over the years "through trial and error."

Lindenhurst resident Bill McGrath's team didn't win, but it really didn't matter. They were having too much fun cooking ribs, chicken legs, shrimp and pork chops for an appreciative crowd.

"This is the tailgate we never got to have for the Bears (in January)," said McGrath, who wore a Bears chefs hat as he cooked.