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Health & Fitness

It's a Barbeque Weekend!

Father's Day. The perfect excuse for an outdoor BBQ. The one day a year when dad is completely spoiled!

Seldom is there a day when the dad in the Puc household is afforded the opportunity to completely relax. I'll admit that I am one of those wives who puts together a "honey-do" list just about every weekend. But, once a year, when Father's Day rolls around even I let things go a bit and cut dad some slack (and maybe even give him a chance to nap in his new hammock!) Of course, no special occasion is complete without food! And, the menu must be something that dad truly loves. Most men love anything grilled and since summer is just around the corner, Father's Day is the perfect time to barbeque. 

Many years ago, when I first met Bernard, more than a few summer afternoons were spent devouring the famous barbeque ribs from the "rib shacks" of Southern Maryland. Most of these places are literally off the side of the road and look like little old shacks with great big open grills outside. Those grills are chock full of tasty pork ribs basting over the logs. It's been an awfully long time since either one of us has licked that delicious sauce off our fingers. But, I can remember the flavors well - tangy and just a bit sweet and spicy, not at all thick or overly-smoky. I've tried to replicate it at home, and my version has a few differences. For one, I use baby back ribs (they use country ribs). I'm also sure I don't have the sauce recipe quite the same, but the general taste is similiar. I love the Cook's Illustrated recipe for brining and rubbing baby back ribs. They, however, do not call for a sauce. The ribs are delicious either way.

We never ordered the sides from the rib shacks. We always came home with our foil-wrapped slabs, pints of sauce, and the standard handful of sliced white bread to lop up the extra sauce. I love a nice coleslaw to go alongside my ribs. But I've never found one already prepared that even comes close to homemade. It's so easy to make anyhow, so why not just make your own! Corn is another classic summer side, so we must have that (and it's very my-kid friendly). I spice it up a bit with a chili-lime butter.  or baked beans also go beautifully on your barbeque buffet. I chose lemon bars for dessert since that's Dad's favorite (and they can be made ahead of time). I did decide to add a bit of elegance to the dessert with a strawberry-basil compote. It's the perfect time of year to head out to your local strawberry patch and harvest some delicious berries. What a great way to spend the day with dad! Better yet, take him strawberry picking at Jones Family Farm in Shelton. After you're done harvesting, reward yourself with a fabulous glass of wine from their tasting room!

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Here is my menu for this coming Sunday. Much of it can be prepared ahead of time so even Mom can enjoy some down time with Dad.

 Sparkling Raspberry Lemonade

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1 can frozen lemonade concentrate, thawed

12 oz. frozen raspberries, thawed

Club Soda

Ice cubes

fresh raspberries

fresh mint sprigs

  1. Prepare lemonade according to directions on can (less 2 cups of water)
  2. Puree raspberries in blender, strain through a fine sieve.
  3. In a large pitcher, mix lemonade and raspberry puree.
  4. Add ice cubes to individual glasses.  Fill 2/3 full with lemonade mix.  Top off with club soda and garnish with fresh raspberries and mint sprigs.

*Lemon/raspberry mixture can be prepared the day before. Keep refrigerated.

** feel free to add a shot of citron vodka to the adult beverages

Dry-Rub Barbeque Ribs (adapted from: Cook's Ilustrated)

Brine

1/2 cups table salt or 1 cup kosher salt

1/2 cups granulated sugar

2 racks baby back ribs (about 2 pounds each), or loin back ribs

Spice rub

1 tablespoon sweet paprika plus additional 1/2 teaspoon

1 1/2teaspoons chili powder

1  3/4 teaspoons ground cumin

1 1/2 teaspoons dark brown sugar

3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt

3/4 teaspoon dried oregano

3/4 teaspoon ground black pepper

1 teaspoon ground black pepper

To brine the ribs:

  1. Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.
  2. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with 1 tablespoon spice rub; refrigerate racks 30 minutes (or overnight).

To barbecue the ribs:

  1. Preheat one side of grill to medium-high. Arrange ribs on cool side of grill and cover (grill temperature should register about 275 degrees on grill thermometer).
  2.  Cook for 4 hours, until meat easily pulls away from bone, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes. Transfer ribs to cutting board, then cut between bones to separate ribs; serve. (for extra bbq flavor and crispy bits, brush on some bbq sauce during the last 20 minutes of cooking)

* Cook's Illustrated calls for adding a tray of hickory chips to the grill (soak chips in water for 30 minutes first). Sometimes I do this - if I have chips on hand. Also -- I have cooked the ribs covered with foil in a low oven (300 degrees) for 3-4 hours and they are also delicious!)

Sweet and Tangy BBQ Sauce

1 cup Heinz ketchup

1/2 cup cider vinegar

2 tablespoon dark brown sugar

1 tablespoon prepared mustard

1 teaspoon onion powder

1 1/2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt

1/4 teaspoon black pepper

  1. Whisk all ingredients together in a medium sauce pan.
  2. Bring to a simmer over medium heat. Reduce heat to low and simmer for about 20 minutes until the flavors meld.  *be very careful - sauce splatters a bit and the splatters are very hot! (can be prepared up to one week ahead. stored covered in refrigerator)

Creamy Buttermilk Coleslaw (adapted from Cook's Illustrated)

1/2 pound green cabbage (3 cups)

1/2 pound red cabbage  (3 cups)

2 medium carrots , shredded on box grater

1/2 cup buttermilk

2 tablespoons mayonnaise

2 tablespoons sour cream

2 scallions, chopped (white and green parts)

2 tablespoons minced fresh parsley leaves

1/2 teaspoon cider vinegar

1/2 teaspoon granulated sugar

1/4 teaspoon Dijon mustard

1/8 teaspoon ground black pepper

  1. Toss shredded cabbage (do not toss the green and red together -- keep seperate for now) and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, about one hour. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage, carrot, scallions and parsley in large bowl.
  2. Whisk buttermilk, mayonnaise, sour cream, vinegar, sugar, mustard, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (*Components can be made up to 3 days ahead and assembled slaw can be made up to one day ahead.)

Grilled Corn on the Cob with Chili-Lime Butter

Fresh corn, shucked

1 stick of salted butter

1 teaspoon chili powder

zest and juice of one lime

  1. Wrap each ear of corn in aluminum foil. Grill over medium heat for about 20-25 minutes.
  2. In a small bowl, combine butter, chili powder, lime zest and juice.  Shape into a log and wrap tightly with plastic wrap *(can be prepared up to one week ahead stored in refrigerator) 

Lemon Squares  with Strawberry-Basil Compote

2 pints strawberries, hulled and quartered

1/3 cup granulated sugar

1/3 cup water

1 large sprig basil

1 tablespoon Grand Mariner or triple sec

Whipped cream

Basil sprigs

  1. In a small saucepan, bring sugar and water to a boil over high heat. Boil until sugar dissolves, about 1 minute.
  2. Remove from heat; add basil sprig. Let sit for about 20 minutes or until room temperature. Discard basil leaf.
  3. In a medium bowl, combine strawberries, basil syrup and Grand Mariner or triple sec. Let sit at room temperature for about 30 minutes or refrigerate up to 4 hours.
  4. Arrange lemon squares on plates. Spoon some strawberry compote on top, drizzling extra juicies on plate. Garnish with a dollop of whipped cream and a basil sprig.
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