Honor Dad with a Tray of Ribs for Father’s Day


Our vegetable gardens are doing well. In addition to tomatoes, peppers, cucumbers and squash, we planted six rows of silver corn and four of them are already in place. Our “girls” (hens) spend time between rows dusting feathers and pecking worms.

My husband, Frank, hoes the rows to plant corn because his rows are always straight and tidy. He’s a good backyard partner, for sure, so when he asked for BBQ ribs for Father’s Day, it wasn’t hard for me to decide which of my recipes to use – the ones I love. honed during the pandemic.

Now the succulent rib technique is as important as the seasoning and mop sauce.

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I’ve tried several ways, including oven roasting (high and low), slow cookers, and Instant Pots. My favorite is the very slow oven roasting, which can be done in small or large batches. Ribs can be roasted ahead of time and grilled later.

Dry rub and mop sauce went through several morphs. My family gave these versions two thumbs up.

Maybe you’d like to honor dad with a platter of ribs on his special day. Here’s how to achieve it.

Two-Step BBQ Pork Ribs

Frank's BBQ ribs.


3-4 pounds of ribs

Spice sauce and BBQ mop

Instructions: remove the silver skin

The silvery skin on the underside should be removed. If left on, it prevents seasoning from penetrating and cooks hard.

Slide the knife under the skin, lift and loosen until you can grab it and pull it out.

Salty spice rub

Granulated garlic is dry processed into larger pieces and less potent than powder.


4 tbsp granulated garlic or 3 tbsp garlic powder

2 tablespoons chilli powder

1 tbsp plus 1 tsp ground cumin

1-1/2 tablespoons kosher salt or 1 tablespoon plus 1 teaspoon regular salt

1 teaspoon freshly ground black pepper, coarsely ground

1 teaspoon sweet Spanish smoked paprika

1 teaspoon chilli

A couple shakes ancho chili or cayenne powder (optional)


Mix everything. Reserve about 1 tablespoon for the sauce.


Remove the silver skin before cooking.

Preheat oven to 275.

Pat rub liberally on each side, a generous teaspoon or more.

Place the ribs, curved side up, on a baking sheet. Pour 1/4 cup of water, beer or broth around the ribs.

Seal tightly with foil so the ribs can steam.

Roast until fork tender but not falling apart, 2-1/2 to 3 hours.

Grill over medium high heat. Brush with mop sauce several times on both sides.

They are done when they are a little charred.

Serve with more sauce.

Spicy BBQ Mop Sauce

Rita's chickens in the vegetable garden.

After cooking, taste and add more of any ingredient, if needed.


2 cups regular ketchup

1/4 cup cider vinegar or red wine

3 tablespoons of Worcestershire

1/3 cup packed brown sugar

2 tablespoons of molasses

2 tablespoons whole grain mustard, or your favorite

1 tablespoon Tabasco

1 tablespoon reserved rub

A couple shakes liquid smoke and ancho chili powder or cayenne pepper


Put the ingredients in the saucepan and bring to a boil. Reduce to simmer and cook until thickened, about 20 minutes, stirring occasionally.


Recipes can be doubled.

Refrigerate leftover marinade and sauce.

Whoops ! Correction on the strawberry pie recipe

The amount of whipping cream is 1/2 cup.


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