Here are my adorable parents, who are just about to celebrate their golden wedding anniversary. With all their friends. And all our giant extended family. At my house. Please pray for good weather.
Anyway, my mom has always been an amazing, phenomenal, extraordinary cook. As a matter of fact, when I did the “All About Me” section on this blog and described myself as a self-taught cook, more than one person who has known me for a while pointed out that I actually had a pretty fantastic teacher, otherwise known as My Mother. Totally true! I probably should have mentioned that. At any rate, she was and still is a virtuoso in the kitchen. Fresh-baked bread, home-made pasta, chocolate mousse cake, veal Oscar, marinated mozzarella, the best scones in the entire world, I could go on and on. My dad…well, he made some pretty great scrambled eggs over the years, but he was mainly relegated to kitchen clean-up crew along with the rest of us.
However. Over the past few years, I have had more than one great meal at their house, and complimented my mom on whatever it was, and she said these four words that were not usually ever strung together in my childhood home:
“Your father made it.”
Macaroni and cheese. Shredded beef barbecue sandwiches. And lately, these ribs that are the sweet and spicy kind that literally fall off the bones as you eat them.
Dad? Dad, is that you?
So when he made them for dinner over Memorial Day weekend, I thought that’s it, the world must know about this. And with that, here they are, the world’s most scrumptious and tender ribs, from the world’s most scrumptious and tender dad.
Ingredients Directions
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yum, those ribs look delicious.
Knowing your parents as I do, those words are a pleasure for me to hear. I will be happy to try himself's rib recipe at our earliest opportunity and maybe it will make the next book with his name on the recipe. Love your blog and your family….Nancy
I love reading about your lovely parents! These ribs look outrageous! Can't wait to try them! Tell your Dad thanks
Coca Cola and ribs, somehow it makes sense!
Well, you know what they say about Things being better when made with Love.
What is the measurement that is tsb?
I mean tb?
Tb is tablespoons – I changed it on the recipe just in case anyone had the same question.
It doesn’t say whether to pout off the marinade before baking
You transfer the ribs from the soda to a baking dish, then brush with the marinade – you don’t pour the soda into the baking dish. Does that help?
Hi Kate I love ur Dad spare ribs they are very good this is my Third time making them
my family and friends love it , tell ur dad thank u
Mrs Gaytan
I will definitely tell him – it will make his day!
Trying these tonight for a party! Hope they are great;
They are one of our favorite party foods! Have a great time!!
Wow i just tried your ribs and they’re great. I’m glad I made the effort to bbq today even though it’s a brisk -18 C today and had to warm up the tank inside. You really taste the cinnamon eh.
Thanks again for the recipe
Wow!!! That is true rib-making dedication!! I am impressed!