Father's Day will be extra memorable for Dad with a meal prepared by his favorite chef (you!). Fire up the grill for these mighty meaty brunch or lunch options and watch Dad dig in!
Sweet-and-Spicy Baby Back Ribs
3 1-lb racks baby back pork ribs; juice of 1 lemon; kosher salt and freshly ground pepper; 1/2 c lager-style beer; 4 tbsp unsalted butter; 8 cloves garlic, thinly sliced; 1 tbsp chipotle chili powder; 1 c Thai sweet chili sauce; 2 tbsp packed light brown sugar; and 1/3 c rice vinegar (not seasoned)
1. Preheat the oven to 325°F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
2. Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chili powder and cook 1 minute. Stir in the chili sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes.
3. Remove the ribs from the oven; increase the temperature to 400°F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes.
4. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss.
Grilled Buttermilk Chicken
1 1/2 c buttermilk; 8 cloves garlic, chopped;1 tbsp paprika; kosher salt and black pepper; and 6 lbs bone-in chicken pieces
1. In a small bowl, combine the buttermilk, garlic, paprika, 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low. Remove the chicken from the marinade (discard the marinade) and grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.
4 8-ounce rib eye, sirloin, T-bone or strip steaks, cut 1-inch thick, at room temperature; fine sea salt and freshly ground black pepper; 1/2 c (1 stick) unsalted butter (optional), melted; and 1 lemon (optional), quartered
Procedure: 1. Sprinkle both sides of steaks liberally with salt and pepper. Set aside.
2. Fill a charcoal chimney with briquettes, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of your grill. Cover half of your bottom grate with briquettes.
3. When the briquettes are white-hot, place each steak directly onto the hot coals using long-handled tongs or a fork. Leave steaks on the coals for 2 minutes. Turn them over and grill for another 2 to 3 minutes for rare (125°F on a meat thermometer). For medium rare (135°F) to medium (140°F), leave the steaks on the coals for 1 to 2 minutes longer. Remove the steaks from the coals and brush off the ashes. Spread melted butter over the top and a squeeze of lemon before serving, if you desire. (Recipes and photos from www.realsimple.com; www.epicurious.com; www.foodnetwork.com)