Meat + Grill = Love on Daddy's Day

When it comes to Hallmark holidays, men are much less complex than women. For Mother’s Day, I secretly hope to awaken to breakfast in bed, a fully cleaned house, and a massage scheduled at the local salon. I start dropping subtle hints a week or two before and hope for the best. When I asked my husband what he wanted for Father’s Day, the reply I received was “Nothing really. Maybe a nap.”

As Father’s Day looms, I start thinking about gift ideas. A new electronic device? No, he has every gadget under the sun. Something to chop, mow, grind, or whack stuff in the yard? Nope, got those already. Clothing? He is too picky, too tall, and already has a closet full of the standard “dad” uniform – cargo shorts and polo shirts. Oh, what to give. Then it comes to me.

MEAT. My man loves meat. If he had it his way, we’d fire up the Weber grill
every night of the week. So, why not give him the meat he so rightly
deserves on Father’s Day? Here is an easy menu for Father’s Day that happens to be gluten and dairy free for those dads that may have food sensitivities. Don’t forget Redbridge beer to go along with the meal.

Father’s Day Menu
Baby Back Pork Ribs with Kansas City Rub
Emeril’s Cilantro Potato Salad
Corn on the Cob
Semi-homemade Chocolate Cupcakes with Coconut Vanilla Frosting

Baby Back Pork Ribs with Kansas City Rub
2-3 lbs Hormel Baby Back Ribs
French’s Dijon Mustard

For Rub:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon McCormick’s chili powder
3/4 tablespoon McCormick’s garlic powder
3/4 tablespoon McCormick’s onion powder
1 teaspoon cayenne pepper
Mix all ingredients together and store in an air tight container.

Cover ribs in dijon mustard then spice.  Marinate for approximately 2 hours. Prepare charcoal grill by heating up a small pile of charcoal. When grill is ready, place ribs on far side of grill (away from direct flame). Place cover on grill. Check ribs every 30 minutes and add another another charcoal briquette to the pile. Continue for approximately 2-3 hours until ribs are browned.

Emeril’s Cilantro Potato Salad (courtesy of Emeril Lagasse)
1 egg
3/4 cup cilantro leaves
3/4 cup olive oil
2 tsp minced garlic
1 tsp salt
7 turns black pepper
2 lbs. cooked, unpeeled new potatoes (quartered)
1/3 cup minced onions

Place egg and cilantro in food processor. Start processing and slowly add in 1/2 cup olive oil. Add the garlic, 1/2 tsp salt, half of the pepper and stream in remaining 1/4 cup oil. Continue to process until emulsified into a mayonnaise. Pour the mayonnaise into a large bowl and add the potatoes, onions, and remaining salt and pepper. Toss to combine. Cover and refrigerate up to 24 hours.

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