Manly Meals for Father's Day

by Michele Cheplic | More from this Blogger

14 Jun 2009 10:34 PM

Unless your dad is a vegetarian or on a restricted diet, he'd probably enjoy dining on a thick, juicy T-bone rather than a garden salad on Father's Day.

Serve your dad a succulent meaty meal this weekend, with help from the following recipes:

GRILLED PORK TENDERLOIN

Ingredients:

2 pork tenderloins

1/4 cup soy sauce

1/4 cup Bourbon

1/4 cup canola oil

2 tablespoons brown sugar

2 cloves garlic, chopped

Ingredients for Mustard Sauce:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons Dijon mustard

2 tablespoons finely chopped chives

Salt and pepper to taste

Directions:

Mix the soy sauce, bourbon, oil, garlic and brown sugar in a large Ziploc bag. Place the pork in the bag. Marinade for 3 to 4 hours or overnight in refrigerator.

Grill tenderloin for 12 to 15 minutes per side or until cooked through, basting occasionally with marinade.

Prepare mustard sauce, by mixing well. Chill for 30 minutes.

Slice tenderloin and serve with mustard sauce.

HAWAIIAN PORK RIBS

Ingredients:

3/4 cup brown sugar

1/2 cup soy sauce

1/2 cup ketchup

1/4 cup white wine

1/4 cup pineapple juice

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 racks baby back pork ribs

2 large sheets heavy-duty foil

Directions:

In a bowl, combine brown sugar, soy sauce, ketchup, white wine, pineapple juice, garlic and ginger. Save half cup of marinade for basting later.

Lay out ribs in single layer in a marinade dish. Pour marinade over and turn to coat.

Cover and refrigerate a few hours or overnight. Turning every couple of hours to marinade both sides.

Preheat oven to 325 degrees.

Spray foil with cooking spray.

Place 1 rack of ribs on each sheet. Seal ribs in foil packet.

Place rib packets on cookie sheet and bake for about 1 1/2 hours or until tender.

Open foil packets and brush remaining sauce on top.

Bake uncovered at 375 for about 20 minutes, until ribs start to brown.

Remove from oven and serve hot.

Related Articles:

Great Grilling Recipes

Recipes for Special Occasions

Steak and Cream

Meaty Menu Options

Beef Up Sunday Dinner

Comfort Foods: Meat and Potatoes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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