Here to report that I’ve had this menu building in my head for weeks, and after testing it on Jeremy (the sacrifice!), I can officially say: this is the one! This is the Father’s Day spread that will get talked about at family dinners for years to come.
And the best part? You can make almost all of it days ahead of time!
Less cooking on Father’s Day! More hanging out! (But the spread will make people think you were in the kitchen all day long…you weren’t!).
Here’s the menu!
Saucy St. Louis Spare Ribs with Bourbon BBQ Glaze
St. Louis style equals more fat which means more flavor. We’re doing a bold brown sugar and smoked paprika dry rub! Then a long, low, lazy cook wrapped in foil until they are fall-off-the-bone tender.
These ribs are the main event! And my recipe takes you step by step to make sure they turn out perfect! Bonus, I also share the method for the oven!
Brown Butter & Gruyère Twice Baked Sweet Potatoes
You know the drill, no marshmallows! No maple syrup! These are for the person who believes a sweet potato’s highest calling is actually a savory one (🙋♀️). These are stuffed with a silky brown butter and garlic filling, topped with nutty Gruyère, and finished under the heat until golden and bubbling.
Herby Green Goddess Pasta Salad
To cut through the richness of the sweet potatoes and the sauciness of the ribs, a bright, herby pasta salad! Basil, chives, parsley, lemon, a little Dijon…all tossed with pasta, cherry tomatoes and sugar snap peas.
Peach & Fresh Thyme Bourbon Smash
Fresh peaches muddled with thyme, shaken with bourbon and honey simple syrup and just a touch of fresh lemon juice. Peachy and cold and boozy in exactly the right way.
There’s also a batch version so you can make a pitcher and actually enjoy the gathering!
All the recipes and the downloadable grocery list are below but this prep ahead guide will truly make this whole menu feel effortless so please read it! Print it out! Make notes!
Almost every component of this menu can be made ahead of time, even 2-3 days ahead of time, so on Father’s Day all you’re doing is grilling (or baking) and putting the finishing touches on the other dishes!
Now please listen to me, you can make all of this the day of but I am begging you not to do that. You will be exhausted. This menu is created to be a delicious show-stopper but that means effort which is why I break it down for you in manageable steps!
If nothing else, make the ribs! Bake your favorite French fries and buy a pasta salad. But make the ribs I am begging you!!
Up to 3 Days Ahead
Make the honey simple syrup for the cocktail. Make the bourbon BBQ glaze. Store both covered in the fridge (bonus: the glaze gets even better with time!).
One Day Before or The Night Before
Apply the dry rub to your ribs and leave them uncovered in the fridge overnight. This is the single best thing you can do for this recipe! The fridge air dries out the surface of the meat which means a better bark on the grill.
Make the green goddess dressing and refrigerate it. It gets more flavorful as it sits!
If you’re making the batch cocktail, get that prepped and refrigerate over night.
The Morning Of
Cook and cool your pasta, blanch the snap peas, toss it all together with the dressing.
Par-bake your sweet potatoes, make the filling, stuff the shells, and refrigerate until you’re ready to broil them in the oven to get the cheese melty.
3 Hour Before Dinnertime
The ribs go on the grill or in the oven, they take about 2.5 hours so factor that in. You’ll want to eat them right off the grill because that is when they are most juicy and the sauce is most glistening!
Everything else is basically finished. Shake or pour cocktails, put the potatoes under the broiler 10 minutes before serving time, rest and slice the ribs, drizzle the leftover dressing on the pasta, toss, add shaved Parmesan and serve!
PrintSt. Louis Spare Ribs with Bourbon BBQ Glaze
- Yield: 6 1x
Ingredients
For the Ribs:
2 racks St. Louis style spare ribs (about 6–8 lbs)
For the Dry Rub:
3 Tbsp brown sugar, packed
2 Tbsp smoked paprika
1 Tbsp kosher salt
1 Tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
For the Foil Wrap:
3 Tbsp unsalted butter, cut into small pieces
3 Tbsp apple cider vinegar
2 Tbsp brown sugar
For the Bourbon BBQ Glaze:
1 cup ketchup
1/2 cup bourbon
3 Tbsp apple cider vinegar
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar, packed
1 Tbsp Dijon mustard
1 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
Instructions
Prep the Ribs
Flip the racks bone-side up. Using a paper towel for grip, grab the thin silver membrane stretched across the back of the rack and pull it off in one firm, confident motion. (This is important! That membrane turns rubbery and chewy when cooked.)
Apply the Dry Rub and Rest
Combine 3 Tbsp brown sugar, 2 Tbsp smoked paprika, 1 Tbsp kosher salt, 1 Tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp mustard powder in a small bowl and stir to combine. Coat both sides of each rack generously with the rub, pressing it in firmly with your hands so it adheres. Let rest at room temperature for at least 20 minutes but ideally refrigerate uncovered overnight for maximum flavor.
Set Up the Grill for Low and Slow (See Below for the Oven Method)
Preheat your grill to 275°F using indirect heat only — on a gas grill, light only one or two burners on one side. On a charcoal grill, push all coals to one side. The ribs will cook entirely on the cool side with the lid closed. (Think of your grill as an oven right now: low, steady, and covered.)
First Cook: Build the Bark
Place the racks bone-side down on the indirect heat side of the grill. Close the lid and cook undisturbed for 45 minutes. Keep an eye on the temperature of the grill and if it gets hotter than 275°F turn the heat down on the side of the grill where the flame is. At 30 minutes, check the ribs! You’re looking for the rub to look set and slightly darkened. The meat should not yet be pulling back from the bone at this stage. If it already is at 30 minutes, your grill is running hot and it’s time to go to the next step!
Make the Bourbon BBQ Glaze
While the ribs are grilling combine 1 cup ketchup, 1/2 cup bourbon, 3 Tbsp apple cider vinegar, 2 Tbsp Worcestershire, 2 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp black pepper and 1 tsp kosher salt in a medium saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 15–20 minutes, stirring occasionally, until slightly thickened. (Taste it! It should lead with tang and smoky depth, with sweetness in the background rather than the foreground. Adjust with more vinegar if it’s still pulling too sweet!)
Wrap and Steam
Pull the ribs off the grill and lay each one on a large double layer of heavy-duty foil. Scatter 3 Tbsp butter over the tops, drizzle with 3 Tbsp apple cider vinegar and then sprinkle with 2 Tbsp brown sugar. Wrap tightly! No gaps, no steam escaping. Return to the indirect heat side of the grill, close the lid, and cook for 1 hour. Again keep your eye on the temperature of your grill! Do not let it get past 300°F. (Check at the 1 hour mark before going any longer. The ribs are done in the foil when a toothpick or skewer slides into the meat between the bones with almost no resistance. If they need more time, give them another 15–20 minutes and check again, but do not go past 1.5 hours total in the foil or they will fall apart on you.)
Unwrap, Glaze, and Finish
Carefully open the foil packets away from your face (serious hot steam will escape). The ribs should look tender and juicy with the meat just beginning to pull back from the bone ends. Move the racks bone-side down to the direct heat side of the grill over medium heat. Brush generously with the bourbon BBQ glaze and grill for 15 minutes, glazing every 5 minutes, until the sauce is sticky, caramelized, and just charred at the edges.
Rest and Slice
Transfer to a cutting board and let rest for 10 minutes before slicing between the bones. Serve with the remaining bourbon BBQ sauce on the side!
For the Oven
Remove the membrane and apply the dry rub (see above for more info).
Bake Low and Slow
Preheat your oven to 275°F. Place each rack bone-side up on a large sheet of heavy-duty foil on a rimmed baking sheet. Scatter 3 Tbsp butter over the tops, drizzle with 3 Tbsp apple cider vinegar and sprinkle with 2 Tbsp brown sugar. Wrap each rack tightly in the foil, no gaps! Bake for 2 to 2.5 hours. (The oven is far more consistent than a grill, so you’ll have more reliable timing here. Start checking at 2 hours, slide a toothpick or skewer between the bones and it should meet almost no resistance. The meat should be pulling back from the bone ends about 1/4 inch.)
Broil to Finish
Once the ribs are tender, crank your oven to broil on high. Carefully open the foil away from your face, flip the racks bone-side down, and brush the top meaty part generously with the bourbon BBQ glaze. Slide the baking sheet under the broiler 6–8 inches from the heat and broil for 5 minutes until the sauce is sticky, caramelized, and just starting to char at the edges. (Watch them like a hawk! The broiler works fast and the sugar in that glaze will go from perfect to burned in under a minute.)
Savory Twice Baked Sweet Potatoes
- Yield: 6 1x
Ingredients
3 large sweet potatoes
4 oz (about 1 cup) Gruyère, finely shredded, divided
4 Tbsp unsalted butter
1/2 cup crème fraîche or sour cream
4 garlic cloves, minced
2 Tbsp fresh thyme leaves, divided
2 tsp Diamond Crystal kosher salt (if using Morton’s start with 1 tsp)
1/4 tsp black pepper
1/4 tsp freshly grated nutmeg
Flaky salt, for finishing
Instructions
Par-Bake the Sweet Potatoes
Preheat your oven to 425°F. Wrap the sweet potatoes tightly in foil and place on a sheet tray and bake them for 45-50 minutes until completely fork-tender with zero resistance.
Brown the Butter with Garlic and Thyme
Melt 4 Tbsp butter in a small skillet over medium heat, swirling the pan occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Reduce the heat to low, add 3 cloves of minced garlic, and cook for 1-2 minutes or until the smell of garlic hits your nose! Remove from heat and add 1 1/2 Tbsp thyme leaves. Stir and set aside.
Scoop and Build
Let the sweet potatoes sit until cool enough to handle, then slice each in half lengthwise. Scoop the flesh into a large bowl, leaving about a 1/4-inch shell so the skins hold their shape. Add the brown butter-garlic-thyme mixture, 1/2 cup crème fraîche, 2 oz (about 1/2 cup) of the Gruyère, 2 tsp Diamond Crystal kosher salt, 1/4 tsp black pepper, and a 1/4 tsp freshly grated nutmeg. Mash and stir until smooth.
Re-Stuff and Top with Gruyère
Place the shells in an oven safe dish. Spoon the filling generously back into the 6 potato shells, mounding it slightly above the rim. Top each one with the remaining 2 oz Gruyère, pressing it lightly so it adheres.
Place under the broiler and allow to broil until the cheese is nice and bubbly! About 5-8 minutes.
Finish!
Immediately scatter the remaining 1/2 Tbsp thyme leaves over the top, and finish with a pinch of flaky salt. Serve hot!
Green Goddess Pasta Salad
- Yield: 6 1x
Ingredients
For the Salad:
1 lb fusilli or cavatappi pasta
1 cup cherry tomatoes, halved
1 cup sugar snap peas, halved on the diagonal
1/2 cup shaved parmesan
For the Green Goddess Dressing:
1 cup fresh basil leaves, packed
1/2 cup fresh chives, divided (1/3 cup for the dressing, the rest for topping)
1/4 cup fresh parsley
1/2 cup mayonnaise
1/4 cup Greek yogurt
3 Tbsp fresh lemon juice
1 tsp lemon zest
2 Tbsp olive oil
2 garlic cloves
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
2 tsp anchovy paste
1 tsp Diamond Crystal kosher salt
1/4 tsp black pepper
Instructions
Cook and Cool the Pasta
Cook 1 lb of pasta in a large pot of heavily salted water until al dente, according to package directions. Drain and immediately rinse under cold running water until completely cool. Drain well and set aside.
Blend the Green Goddess Dressing
Add 1 cup basil, 1/3 cup chives, 1/4 cup parsley, 1/2 cup mayo, 1/4 cup Greek yogurt, 3 Tbsp lemon juice, 1 tsp lemon zest, 2 Tbsp olive oil, 3 garlic cloves, 1 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard, 2 tsp anchovy paste, 1 tsp kosher salt, and 1/4 tsp black pepper to a blender. Blend on high for about 30 seconds until completely smooth and vivid green. Taste it! It should be bright and garlicky. (If it tastes flat, add another pinch of salt and a squeeze more lemon before it hits the pasta!)
Blanch the Snap Peas
Bring a small pot of salted water to a boil. Add 1 cup snap peas and blanch for exactly 1 minute (you want them crisp-tender and bright green!). Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
Toss the Salad
In a large bowl, combine the cooled pasta, 1 cup cherry tomatoes, and blanched snap peas. Pour about 3/4 of the green goddess dressing over the top and toss until every noodle is coated. Cover and refrigerate for at least 30 minutes to let everything come together.
Top and Serve
Transfer to a large serving bowl or platter. Drizzle with remaining dressing, scatter the rest of the chives, and top with 1/2 cup shaved Parmesan. Add a generous amount of freshly cracked black pepper and flaky sea salt. Serve cold!
Peach Bourbon Smash
Ingredients
For the Honey Simple Syrup:
1/2 cup honey
1/2 cup water
For One Cocktail:
2.5 oz bourbon
1 ripe peach, halved and pitted
1/2 oz honey simple syrup
1/4 oz fresh lemon juice
2 fresh thyme sprigs
To Batch (Makes 8)
2.5 cups bourbon
8 ripe peaches, halved and pitted
4 oz honey simple syrup
2 oz fresh lemon juice
Fresh thyme sprigs and peach slices, for garnish
Instructions
Make the Honey Simple Syrup
Combine 1/2 cup of honey and 1/2 cup of water in a small saucepan over low heat. Stir until the honey fully dissolves, about 2 minutes. Remove from heat and let cool completely before using.
For a Single Cocktail: Muddle, Shake, and Serve
Add 1 peach half and 1 thyme sprig to a cocktail shaker. Muddle firmly until the peach breaks down into juicy, fragrant pulp. Add 2.5 oz bourbon, 1/2 oz honey simple syrup, 1/4 oz fresh lemon juice, and a generous handful of ice. Shake vigorously to chill and combine. Double-strain into a glass over fresh ice. Garnish with the remaining thyme sprig and a thin slice of fresh peach.
For the Batch: Build the Pitcher
Cut the peaches in half, remove the seed and blend them into a smooth puree. Combine 2.5 cups bourbon, the peach puree, 4 oz honey simple syrup, and 2 oz fresh lemon juice in a large pitcher and stir well. Refrigerate until ready to serve.
Serve over ice!
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