Happy Father’s Day to all the Dads out there. I’m having two of my favorite Dads over for a good old fashioned barbecue today and thought I’d share the menu with you. It’s early enough (6am or there about) to maybe inspire some of you who are still struggling with what to do for dear old Dad.
So, nothing says “I love you” to a man like slabs of pork, am I right? The star of today’s menu will be my famous baby back ribs. Hey, they’re famous in my house. The dry rub went on last night. Now all I have to do is put together the braising liquid and stick them in the oven for a couple of hours. We’ll finish them off on the grill with layer upon layer of homemade barbecue sauce.
For sides, we’ll be dishing up a 3 Bean Casserole, Creamy Coleslaw, Horseradish Potato Salad and Cucumber salad. If you have not tried the 3 Bean Casserole yet, you have got to give it a try. You will never eat plain old baked beans again.
And, last but not least, we’ll be doing some grilled shrimp with the Steak Sauce I made the other day from Bobby Flay’s Mesa Grill Cookbook. I’ll let you know how that works out. So, I guess I better get busy. The recipe for the cucumber salad is below. If you’re like me and you have a few cucumber plants already planted in the backyard, this recipe comes in very handy in August when you’re up to your elbows in cucumbers.
Have a Happy Father’s Day and give Pops a kiss for me.
3 Cups thinly sliced seeded peeled cucumber (about 2 medium)
3 Tbsp. rice vinegar
1 tsp. sugar
2 tsp. dark sesame oil
1/2 tsp. salt
2 Tbsp. chopped green onions
Combine first 5 ingredients in a medium bowl; toss to caot cucumber. Sprinkle with onions before serving. Yields 6 servings.