Happy Father's Day

Most Dads don't like to make a fuss, but Father's Day falls on Sunday, June 18th so why not surprise him with succulent ribs or a juicy tomahawk served up with an icy cold beer? 

Following is one of our favorite recipes for chili glazed pork ribs, adapted from Food Network Kitchen.

Chili-Glazed Pork Ribs (6 servings)

Basting these ribs with homemade chili-spiked sauce every 10 minutes for the last 40 minutes of cooking creates a spicy glaze.


  • 2 South Avenue Butcher racks pork spareribs (aprrox.6 pounds)
  • 4 tablespoons packed light brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme
  • 3 tablespoons ancho chili powder
  • Freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups apple cider
  • 3 tablespoons tomato ketchup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • Kosher salt


  1. Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
  2. Mix 1 tablespoon salt, 3 tablespoons brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
  3. Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
  4. Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 1 hour and the meat is backing up from the bones. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) 
  5. Baste and put the ribs in foil (add final tablespoon brown sugar) and cook them for a futher hour keeping them on the cool side of the grill. Unwrap them from the foil, baste, and cook for a final 20 minutes.