Father’s Day is that great occasion for dads when they get to eat whatever they want. Hopefully. I’d range to guess that many dads are fans of a certain food known as - and I think this is the right term - “meat”? I could be wrong, but I’m pretty sure many dads like meat. Meat is good.

Many dads will be grilling on Father’s Day this weekend, and if you’re looking for ideas on what exactly to cook, I came across a tasty-looking recipe from renowned chef Wolfgang Puck you may want to try: Barbecued Baby Back Ribs With Sweet-And-Spicy Dipping Sauce. I don’t know about you, but I want that inside me right now.

You can check out the full article from the Pioneer Press for instructions on how to cook it, but in the meantime, here are the ingredients you’ll need to command your family to pick up for you at the grocery store (because it’s Father’s Day, after all):


  • 4 tbsn dark brown sugar
  • 4 tbsn garlic powder
  • 4 tbsn dried thyme
  • 4 tbsn dried oregano
  • 2 tbsn mild paprika
  • 2 tbsn hot paprika
  • 4 tsn cayenne
  • 4 tsn ground coriander
  • 2 tsn black pepper
  • 2 tsn white pepper
  • 2 tbsn salt
  • 2 racks pork back ribs, membrane removed (if only because the thought of eating a pig’s membrane sounds dirty and gross)
  • Extra-virgin olive oil

Dipping Sauce

  • ¼ cup apple cider vinegar
  • 2 tbsn honey
  • 1 red or green jalapeno chile – stemmed, seeded, & minced
  • 1 tbsn chopped fresh oregano leaves
  • Salt

And yeah, let me know if you need company are your barbecue, because this looks super tasty.

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