I love Father's Day. My Poppa passed away two years ago, a week before the annual holiday, and my family and I continue on as if he were still with us. We honor him with all the foods that he loved to eat on Father's Day. He really loved Barbecue Baby Back Ribs, and was always happy to try different kinds of barbecue sauce. I'm a barbecue sauce junkie, too, and I've tried practically every different kind on the market. There are so many, from traditional to South of the Border, from sweet and savory to smokey, Cajun, mild, hot and red-hot.

I recently tried Guy Fieri's new line of barbecue sauces and am not surprised that I loved them. If my pop were here, he would love them, too. I tried the Smokey Sweet, Brown Sugar Bourbon and Pacific Rum versions. I used the Smokey Sweet for Memorial Day, and now I'm using the Bourbon Brown Sugar to make ribs for our traditional Father's Day celebration.

Baking the ribs in the oven is the easiest and best way to go. The ribs bake slowly at a low temperature for seven hours. The meat turns out moist and literally falls off the bone. I serve them with baked beans that can be cooked alongside the ribs in the oven at the same.

Serves 8 to 10

Baby Back Ribs


  • 2 racks of baby back pork ribs
  • 2 bottles of Guy Fieri's Smokey Sweet Barbecue Sauce


Preheat oven to 200 degrees F.

Place the ribs in a roasting pan.

Pour the contents of both bottles of barbecue sauce over the ribs, making sure the backs of the ribs are coated, too. Cover tightly with aluminum foil and place pan in the oven. Bake for six hours. Remove the foil and bake for an additional hour. Remove ribs from oven and cover loosely with foil until ready to serve.

If you like, you can grill the finished ribs on an outdoor grill for a minute or two, turning often. This will make the sugar in the barbecue sauce caramelize. Be careful not to burn the ribs, though, by keeping an eye on them.

Barbecued Baked Beans

Choosing the right side dish is important and will make your whole barbecue. You can't go wrong serving baked beans, crunchy coleslaw, grilled corn with lime butter, skillet cornbread and a watermelon salad to cool things down.


  • 2 cans (28 ounces each) baked beans
  • 1 can (28 ounces) red kidney beans, drained and rinsed gently
  • 6 slices extra-thick bacon, cooked crisp and chopped into bite-size pieces (reserve the drippings)
  • 1 medium yellow onion, diced small
  • 1 cup Heinz tomato ketchup
  • 1/4 cup Dijon mustard
  • 1/4 cup dark molasses
  • 1/4 tsp. cayenne pepper


Preheat oven to 200 degrees F.

In a bowl, mix together baked beans, kidney beans and chopped bacon. Set aside.

Heat the bacon drippings in a pan over medium heat for 30 seconds, add the diced onions and cook for 8 to 10 minutes, until the onions start to caramelize. Turn off the heat; add ketchup, mustard, molasses and cayenne pepper; and mix together. Pour mixture over beans and stir gently, then pour everything into a baking dish. Cover tightly with aluminum foil and bake for 6 1/2 hours.


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