Father's Day feast: Root beer ribs, sweet and savory fries
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Whether you're cooking for or alongside dad on Father's Day, chef Brian Morris of Relish.com is serving up a few recipes the whole family will enjoy. Here, he makes root beer ribs, sweet and savory fries, a green salad with grilled apples and a strawberry granita to sip on.
For rub and ribs:
- 2 tbsp. hot chili powder
- 1 tbsp. sweet paprika
- 1 tbsp. ground cumin
- 1 tsp. salt
- 3/4 tsp. ground black pepper
- 4 lbs. baby back pork ribs
- 1 (12-ounce) bottle root beer
- 1 (18-ounce) jar barbecue sauce
- 1/2 cup water
- 2 tbsp. brown sugar
- 1 tbsp. espresso powder
1. Preheat oven to 400 degrees.2. To make the rub, combine first 5 ingredients. Rub spice mixture over ribs. Place ribs in roasting pan or Dutch oven.3. Pour root beer into bottom of pan (not over the ribs). Cover pan tightly with foil. Bake ribs for 1 to 1 1/2 hours, until tender and browned.4. To make the sauce, stir barbecue sauce, water, brown sugar and espresso powder in a heavy saucepan. Cook 10 minutes.5. Heat grill to medium heat. Brush ribs with sauce. Grill ribs until heated through, about 5 minutes per side. Serve ribs with remaining sauce.
- 1/4 cup canola oil
- 3 tbsp. apple cider vinegar
- 3 tbsp. apple juice
- 1 tbsp. honey
- 1/4 tsp. salt
- 1 large crunchy apple, unpeeled, such as Braeburn, Fuji or Gala
- 3 tbsp. butter, melted
- 1/8 tsp. salt
- 4 cups chopped romaine
- 1/2 cup walnut or pecan halves
- 1/4 cup crumbled blue cheese or feta
- Grapes or clementine sections, optional
1. To prepare dressing, combine all ingredients in a screw-top jar. Place lid on jar and shake well.2. Slice apples into quarters, cut out core and stems, and then cut quarters into halves again. Toss with melted butter. Sprinkle lightly with salt, and toss.3. Grill apples over a hot fire (direct heat), about 3 minutes per side, until they have golden grill marks. Don't let them blacken. Remove from grill and let cool. (Apples can remain at room temperature up to 1 hour.)4. Place lettuce in a large bowl. Top with nuts and cheese. Shake dressing well, and drizzle over salad. Top with warm apples and garnish with grapes or clementines, if using.
- 2 medium sweet potatoes
- 2 tablespoons vegetable oil
- 2 teaspoons brown sugar
- 1 teaspoon coarse salt
- 1 teaspoon paprika
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 teaspoon chipotle or chili powder
1. Set up your grill in a 2-zone configuration, one side hot, the other side not.2. Cut tips off potatoes and dig out any bad spots. Peeling isn't necessary, but you can do it if you like. Cut potatoes into halves lengthwise, and then into thick fries. Place in a large bowl. Drizzle oil over top and toss to coat.3. Mix remaining ingredients in a small bowl and sprinkle over potatoes. Toss to coat.4. Lay fries on the grill so they'll get horizontal grill marks, and close the lid. Cook about 3 minutes, until potatoes have brown grill marks on one side. Flip to another side. Cook until all sides are marked. Potatoes are done when easily pierced with a fork. You may need to move the fries to the indirect-heat side if they're not done after good grill marks are formed.
- 8 cups strawberries
- 1 cup water
- 2/3 cup sugar
- 1 lime, juiced
- 1/4 cup red wine (optional)
1. Puree strawberries in food processor until smooth. Combine water and sugar in a saucepan. Heat until sugar is dissolved. Let cool. Combine strawberries, sugar syrup, lime juice and wine, if desired. Pour into a shallow pan and freeze. Scrape with a fork.