Father's Day

Meal Plan Occasions 3: Even More Special Occasions

Occasion 2 · Father's Day

Today at a glance. Father's Day in the UK falls on the third Sunday in June. This is a hands-on, messy feast for 4 people: the ribs cook for 3 hours in foil, then get sticky in a hot oven. The dessert takes 15 minutes. Quantities are for the whole table, in metric with UK names.

Main meal

Main meal · Serves 4 · Pork

Slow-Cooked Sticky BBQ Pork Ribs with Corn and Coleslaw

Prep: 20 minutesOven: about 3 hoursAbout 40 minutes of hands-on workServes 4

Ingredients (4 portions)

  • 1.6 kg pork ribs (2 racks of baby back or spare ribs)
  • 2 tbsp dark brown soft sugar, for the rub
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp flaky sea salt
  • 1 tsp black pepper
  • 6 tbsp tomato ketchup, for the glaze
  • 2 tbsp runny honey, for the glaze
  • 2 tbsp soy sauce, for the glaze
  • 2 tbsp white wine vinegar, for the glaze
  • 1 tsp mustard, for the glaze
  • 4 corn on the cob, husks removed
  • 40 g butter, for the corn
  • ½ white cabbage (about 350 g), finely shredded
  • 2 carrots, grated
  • 3 tbsp mayonnaise, for the coleslaw
  • 2 tbsp plain Greek-style yoghurt, for the coleslaw
  • 1 tbsp lemon juice, for the coleslaw
Make it ahead
Rub the ribs with the spices the evening before and keep them covered in the fridge. The ribs can be cooked (steps 2 and 3) a day ahead, then cooled, chilled and glazed and finished in a hot oven for 15 minutes on the day. Make the coleslaw in the morning.

Method

  1. The rub: mix the brown sugar, paprika, cumin, salt and pepper in a small bowl. If the ribs have a thin shiny membrane on the bone side, peel it off (it comes away in one piece if you start at a corner with a knife and then a piece of kitchen paper). Rub the spice mix all over the ribs, pressing it in.
  2. Heat the oven to 150°C (130°C fan). Lay each rack on a large piece of foil, bone side up, and wrap it into a tight, sealed parcel. Put both parcels on a large baking tray.
  3. Bake for 2 hours 30 minutes, until the meat is very tender and has shrunk back from the ends of the bones.
  4. The glaze: in a small pan, mix the ketchup, honey, soy sauce, vinegar and mustard, bring to a simmer and cook for 3 minutes, until slightly thick.
  5. The coleslaw: mix the cabbage and carrots in a bowl with the mayonnaise, yoghurt and lemon juice. Season with salt and pepper, cover and chill.
  6. Increase the oven to 220°C (200°C fan). Carefully open the foil parcels (the steam is very hot), lift the ribs onto the tray, brush generously with the glaze, and roast for 12 to 15 minutes, brushing again once, until dark, sticky and bubbling at the edges.
  7. The corn: while the ribs finish, boil the corn for 6 minutes, drain and brush with the butter.
  8. Rest the ribs for 5 minutes, then cut them into individual ribs. Serve with the corn and coleslaw, and plenty of napkins.
Pork must be cooked through
Pork ribs must be cooked right through. After 2 hours 30 minutes in foil they will be, but the meat should be tender and nothing pink. Chill leftovers within 2 hours and eat them within 2 days, reheated once until steaming hot.

Swaps

Chicken drumsticks in place of ribs (roast at 200°C for 45 minutes with the glaze). Potato wedges or baked potatoes in place of the corn. Burger buns and pulled meat for sandwiches.

Shopping list for this recipe

Dessert

Dessert · Serves 4

Strawberry Eton Mess

15 minutesNo cookingAbout 15 minutes of hands-on workServes 4

Ingredients (4 portions)

  • 500 g strawberries
  • 1 tbsp caster sugar
  • 300 ml double cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • 4 ready-made meringue nests (about 60 g)
Make it ahead
Hull and slice the strawberries and whip the cream up to 4 hours ahead, and keep them covered in the fridge. Fold in the meringue only at the last minute, or it goes soggy.

Method

  1. Hull the strawberries. Slice about three quarters of them into a bowl, toss with the caster sugar and leave for 10 minutes so they release their juice. Mash the remaining quarter with a fork to make a rough sauce.
  2. Whip the cream with the icing sugar and vanilla to soft peaks in a large bowl.
  3. Break the meringue nests into rough chunks with your hands.
  4. Gently fold the sliced strawberries and meringue into the cream, leaving it streaky. Ripple through the mashed strawberries.
  5. Spoon into 4 glasses or bowls and serve straight away.

Swaps

Raspberries, blackberries or chopped mango in place of the strawberries. Greek yoghurt mixed with the cream for a lighter mess. Lemon curd rippled through instead of the strawberry sauce.

Shopping list for this recipe
Coming up next
Occasion 3 is Diwali, the festival of lights, with a butter chicken (or paneer), pilau rice and naan, followed by a cardamom rice pudding.