What is it that makes dads tick? They are a quirky bunch, but our lives wouldn't be the same without them. They each have their own unique talents. That's what makes them special to us. Thread's dad was an engineer, a maker of sorts too. One of his peculiar talents was to fashion how every last Christmas present would fit into the family Oldsmobile so that they could drive to the grandparents’ house for the holidays. All the family presents and luggage would be set next to the car, and it was dad’s job to find a place for everything. (Along with the dog and a hand-built, heavy wooden crate.) He always managed to make it work. Most memorable was the year that he built a grandfather clock for the grandparents and had to find a way for it to fit too. In the end, the clock stretched from the backseat to the dashboard, dividing the car into two halves. Thread could only hear her older brother, but not see him. That was the one and only trip that he never said “she crossed the line, she’s on my side….”
Being from the same era, Whisk's dad was equally fond of making things just right when it came to cars. The DMV's set of rules for obtaining a driver's license were lax compared to his. Know how to change a tire? Check. Read a road map? Check. The list went on, but most important on that list was achieving proficiency in parallel parking. Every weekend morning while Whisk was learning to drive, they went to an empty parking lot with his "parallel parking kit." It consisted of two buckets, each containing a broom, spaced just far enough apart to shoe-horn the family Buick into a mock parking space. Whisk's teenage daughter recently mentioned that she thinks parallel parking is no longer on the drivers' road test because of all the new cars with parking assist capability. Let's just say that even if it's not on their test, it is on ours.
So for all you dads, there is no tie or coffee mug cool enough to express how much WE LOVE YA, MAN! But, we do know how much you, like many other dads, love to grill. (What's up with that?) So, we've put together a little rib dinner for your big day. There are a few steps to it. We'll take care of most of it, but we are not taking your grill credits away. You go put on whatever crazy shirt makes you happy, spark the grill and show up front and center to man the fire.
For the cooks out there, first make sure that you have a full roll of paper towels in the house because that's what you are going to need after you're done eating these ribs (and licking your fingers).
Nothing here is complicated but you do have to plan your day. These ribs get cooked three different ways. Really, it's worth it. You start off by boiling the ribs for an hour. Your house can get a little fragrant, so throw the windows open. During that time, make the barbecue glaze and get your side dishes rolling.
After that, the ribs go in the oven and time starts flying.
Once the ribs hit the grill, make sure everyone is gathered around and ready to eat.
This recipe was inspired by a trip to Hawaii and dinner at Roy's restaurant. True confessions - we ate them more than two days in a row.
We've paired the ribs with coconut-ginger rice. Coconut milk and minced ginger cooked with the rice give it a rich flavor, while toasted coconut flakes add texture. Chive blossoms (pictured here) or sliced scallions add a pretty garnish and balance of flavors.
By the way, shout out to the Thread & Whisk hubbies for a Happy Father's Day. They are equally as special and unique as our dads, but since they read these blog posts, we promise not to give their stories away!
bbq Ribs with coconut-ginger rice
(Serves 4 as main course, 8 as appetizer)
4-1/2 lbs baby back ribs
2 cups hoisin sauce
2 Tbsp minced garlic
3 Tbsp minced ginger
2 Tbsp Chinese chili paste (Sambal Oelek or Sriracha)
1/2 cup honey
2 cups jasmine rice
2 cups water
1 cup coconut milk
1 Tbsp minced ginger
1/2 tsp salt
1/4 cup unsweetened coconut flakes, toasted (optional)
chive blossoms or scallions (optional)
Cut rib slabs in half and place in large pot of boiling water. Simmer for about 1 hour, until tender. Meat will shrink down from the top of bone at least a half inch when it’s ready. Remove from water and let stand for 10 minutes.
Combine remaining ingredients for ribs to make the marinade. Refrigerate until ready to use.
Preheat oven to 450 degrees.
Brush ribs on both sides with marinade. Place on a rack on top of a cookie sheet and put in the oven. Bake 10-15 minutes, until the marinade begins to glisten and becomes shiny. Remove and let cool.
Preheat barbecue. Cut ribs into individual pieces with a sharp paring knife and brush with more marinade. Grill on high for several minutes until hot.
Rinse the rice several times until the water is clear. Combine rice, water, coconut milk, ginger and salt in a medium sauce pan over medium high heat. Bring to a boil. Immediately lower heat to a very low simmer and cover the pot.
Continue cooking for about 15 minutes, until all the water is absorbed. Keep the pan covered and let it sit for an additional 10 minutes while it continues to steam.
Serve in a large bowl and garnish with toasted coconut flakes and chive blossoms or scallions.