In the adapted words of our forefathers, there are certain truths we choose to be self evident, and two of those truths in my family are that there are ribs on Father’s Day and there is a grill involved in said ribs (which makes things a bit easier in terms of planning). A few questions remain: What kind of ribs? What will be served with the ribs? And what should the table supporting the ribs look like?
Friends, I have answers.
For Father’s Day, I’m grilling Cajun ribs, ribbed with a blend of Southern spices, then basted with a tangy sauce that packs a touch of heat and a bit of sweetness. Since the ribs are the star of the show, we’ll start with some vegetable antipasti, and keep the meal simple with a mixed baby green salad and some steamed corn (but please, check out these little dachshund corn holders!)
I’m loving these pretty aqua and green melamine plates, perfect for outdoor dining, and I’m really loving the big coastal platters with their beachy, summery graphic patterns. The large one is plenty big enough to hold the truckload of ribs I’m making.
If there’s just one thing you can do to make a table feel festive, I highly recommend putting out cheerful patterned cloth napkins; they’re such an easy and relatively inexpensive way to turn up the happiness level at the table. Whatever you’re pouring will look great in vibrant blue glasses.
This year has another Father’s Day Truth: I’m going to be traveling that day. BUT, I’ll be traveling with both my husband and the boys, so we will be celebrating, just not at home. Which is why Gary (my husband) was more than thrilled to have Father’s Day come early in the guise of this meal, and was even willing to pose for a photo on the condition that he could eat as many ribs as he wanted. Now, that is a joyful table, and that is a blissful man.
Oven-Roasted Cajun Sticky Ribs Recipe
The men in my family are more than a little fond of ribs. These full-flavored ribs get marinated overnight with a Southern-inspired rub, then they get baked in the oven, put on the grill, and slathered with a basting sauce until they are juicy and tender and you can’t wait to grab the first one.
You can definitely finish them in the oven if grilling is not an option. Just brush on a nice amount of the sauce and continue baking them for another 30 minutes. The best way to test if they are done is to eat one (it’s true). When the meat is tender (but still has nice texture) they are ready to go. Let them sit for 10 minutes before cutting and serving.