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Fathers Day Recipe: Ribs With a Rub

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Fathers Day is a great time to gather with family and loved ones and enjoy a delicious meal. Before you decide on your Fathers Day recipe, consider alternatives to grilling (gasp!) that still involve ribs. These recipes are so simple to make that the kids could help too.

I know I keep coming to you with ideas from Katie Workman, author of The Mom 100 Cookbook, but I can’t stop cooking from her book and blog, and my husband can’t stop eating what I make!


Ribs With a Rub

Spice Rub

  • 2 tablespoons kosher or coarse salt
  • 2 tablespoons light or dark brown sugar
  • 2 tablespoons sweet paprika
  • 1–1⁄2 teaspoons freshly ground black pepper
  • 1–1⁄2 teaspoons garlic powder or minced garlic
  • 1–1⁄2 teaspoons dried oregano
  • 1⁄2 teaspoon adobo seasoning (optional; see Notes)
  • 1⁄4 teaspoon red pepper flakes
  • 1 rack pork spareribs (6 to 7 pounds)
  • Barbecue sauce (consider using one of Garland Jack's Secret Six)


1. Make the spice rub: Mix together the salt, brown sugar, paprika, black pepper, garlic, oregano, adobo seasoning (f using), and red pepper flakes in a small bowl. Set the spice rub aside.

2. Rinse the spareribs and pat them dry. Rub them with about 1⁄4 cup of the spice blend and place them meaty-side-up on a wire rack set on a rimmed baking sheet. If the rack of ribs is too big for the wire rack, cut the rack in half and arrange the 2 pieces so they overlap slightly but do not overlap the meatier parts. Let the ribs sit, uncovered, in the refrigerator for a few hours (if you have to skip this step don’t worry; the ribs will still be great, the flavors just won’t permeate the meat as deeply).

3. To bake the ribs and finish cooking them on the grill, preheat the oven to 250°F.

4. Place the baking sheet with the ribs in the oven and bake until tender, 2–1⁄2 hours (see Notes).

5. When ready to grill, preheat the grill to medium.

6. Arrange the ribs on the grill, meatier side down. If you want more glazed ribs baste them with the barbecue sauce. Grill the ribs for 15 minutes with the grill lid closed. Turn the ribs over, baste the meaty side with the barbecue sauce, and grill until the ribs have good grill marks, then cook 15 minutes longer with the lid closed. Check the grill frequently; once the barbecue sauce is added, it can cause a flare-up.

7. Remove the ribs from the grill and let them sit for 5 to 10 minutes or so. Warm the remaining barbecue sauce in a small saucepan over medium heat. Slice the ribs and serve them passing a pitcher of the warm barbecue sauce on the side.

Optional Side Dishes for Your Meal

Pigs in a Blanket – What the Kids Can Do: No matter how strangely patched together the puff pastry might look before the hot dogs go into the oven, when they come out, the frozen puff pastry has magically formed itself into an attractive fluffy, puffy wrapper. The kids can also help sprinkle grated Parmesan cheese or some poppy or sesame seeds over the little wrapped dogs before you pop them into the oven.

Caesar Salad with Garlicky Croutons - What the Kids Can Do: Pretty much all of it. Spread out and toss the dried bread on a baking sheet. Combine the dressing ingredients. Tear the lettuce. (See, I meant it, the kids can help with pretty much this entire recipe, especially since she substitutes the raw eggs with mayo).

Roasted Potatoes – What the Kids Can Do: Toss the potatoes with olive oil and spread them in the baking sheet, then sprinkle with salt.

Chocolate Pudding – What the Kids Can Do: Eat it in large quantities.

If you don’t have the time or patience for this menu, throw together Katie Workman's One-Skillet Cheesy Beef and Macaroni and let everyone dig in right from the pot. Trust me, you’ll have dad at cheesy. I’ve never seen my husband’s eyes go so wide as the first time I made this. For a copy of these recipes, see Katie Workman's cookbook called The Mom 100 Cookbook.

What are some of your favorite Fathers Day recipes?



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