Father’s Day Recipes That Are Fit For a King

Bite Me More | June 17th, 2017

Here, we’ve pulled together these delicious father-friendly recipes guaranteed to delight dads everywhere.

Oven-Baked BBQ Ribs

2 (2 lb. each) racks baby back ribs

Rib Rub
½ cup brown sugar
2 tbsp paprika
1 tbsp kosher salt
1 tbsp garlic powder
2 tsp chili powder
1 tsp ground cumin
1 tsp freshly ground black pepper

½ cup beef broth

¾ cup of your favorite barbecue sauce

To prepare the ribs, remove membrane from the underside of the ribs. In a medium bowl, mix together brown sugar, paprika, salt, garlic powder, chili powder, cumin and pepper. Generously rub ribs with spice mixture until evenly coated on all sides. Wrap ribs tightly in aluminum foil and marinate in the refrigerator anywhere from 6 hours to overnight.

2) Remove ribs from the refrigerator about 30 minutes before cooking. Preheat oven to 275ºF and line a shallow roasting pan with aluminum foil. Pour beef broth into the bottom of the roasting pan. Unwrap ribs from aluminum foil and place, meaty side up over broth. Cover pan tightly with 2 sheets of aluminum foil and bake 3 ½ hours until the meat falls easily from the bone. Remove from oven and carefully unwrap foil. Coat ribs with your favorite barbeque sauce and continue to bake uncovered 20 minutes more.

Serves 4-6

Texas Chili Cheese Fries



Beef Chili
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
1½ lbs ground beef
2 tbsp olive oil
1 medium yellow onion, diced
2 large garlic cloves, minced
1 red bell pepper, chopped
1 green pepper, chopped
¼ cup tomato paste
1 (28oz) can diced tomatoes
1 cup salsa
1 (19oz) can red kidney beans, drained and rinsed

Oven-Baked Fries
6 large russet potatoes, skin on, scrubbed clean
3 tbsp olive oil
1 tsp kosher salt
1 tsp chili powder
½ tsp paprika
½ tsp freshly ground black pepper

Pico De Gallo
4 plum tomatoes, seeded and finely chopped
1 small jalapeño pepper, seeds removed and finely chopped
¼ cup chopped fresh Italian flat leaf parsley
1 tbsp fresh lime juice
½ tsp kosher salt

1 cup grated Sharp Cheddar Cheese

1) For the chili, in a small bowl, mix together chili powder, cumin, oregano, paprika, salt, pepper and cayenne. Set aside. In a large pot, brown ground beef over medium-high heat, stirring to break up the meat. Drain off the fat and set beef aside. Using the same pot, heat olive oil over medium-high heat. Add onions, garlic, red and green peppers, stirring about 5-6 minutes, until vegetables are softened. Add tomato paste and the seasoning mix and cook, stirring for 1 minute. Add canned tomatoes, salsa, kidney beans and browned beef. Lower heat to a simmer and cook covered for 1 hour, stirring occasionally.

2) For the fries, preheat oven to 425ºF. Line 2 baking sheets with parchment paper. Cut baking potatoes into ½-inch thick matchsticks. In a large bowl, toss the potatoes with olive oil, salt, chili powder, paprika and pepper. Spread the potatoes in a single layer on the baking sheets. Bake 30-40 minutes, until golden and crisp, tossing a few times during cooking.

3) For the pico de gallo, combine tomatoes, jalapeno, parsley, lime juice and salt in a small bowl. Toss to combine and refrigerate until ready to use.

4) To assemble, preheat broiler to high. Place fries on an oven safe dish, top with chili and sprinkle grated cheddar cheese over top. Place under the broiler to melt cheese. Remove from oven, top with pico de gallo and serve immediately.

Serves 6-8


Italian Sloppy Joes



Sloppy Joes
1½ lbs ground beef
2 tsp vegetable oil
1 small white onion, chopped
2 small garlic cloves, minced
2 tbsp tomato paste
½ tsp herbs de provence
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
½ cup red wine
¼ cup whole milk
1 cup chicken broth
1 cup tomato sauce

Garlic Rolls
6-8 bread rolls
3 tbsp butter
1 large garlic clove, minced

Freshly grated Parmesan cheese
Ricotta cheese
Provolone cheese slices
Fresh basil leaves

1) For the sloppy joe filling, in a large skillet, sauté ground beef over medium-high heat, breaking it up as it cooks. Cook the beef for 5 minutes or until no longer pink. Drain in a colander and set aside. Wipe out skillet and heat vegetable oil over medium-low heat. Add onions and garlic and cook stirring until softened, 3-4 minutes. Stir in tomato paste, herbs de provence, salt, pepper and red pepper flakes. Cook for 1 minute and add ground beef back to the skillet, stirring well to combine. Stir in red wine and milk and cook until wine and milk are almost completely absorbed. Add chicken broth and tomato sauce. Bring to a boil, then lower heat and simmer uncovered for 20-30 minutes.

2) For the garlic rolls, preheat broiler to high. Place bread rolls cut open on a baking sheet. In a small saucepan, melt butter with minced garlic. Cook over medium heat for 1-2 minutes. Spread on both sides of bread rolls and place under broiler until lightly toasted.

3) To assemble sloppy joes, sprinkle Parmesan cheese on the base of each roll. Spoon meat over Parmesan, followed by a spoonful of ricotta cheese and finish with another spoonful of meat. Top with a slice of provolone cheese. Place back under the broiler briefly to melt cheese. Remove from oven and top with fresh basil leaf and the top of the roll. Serve immediately.

Serves 6-8

Chipotle Burgers with Creamy Coleslaw



Chipotle Burger
1½lbs ground beef
1 canned chipotle pepper in adobo sauce, chopped
2 tsp adobo sauce
1 tsp kosher salt
½ tsp ground cumin
¼ tsp freshly ground black pepper

Creamy Coleslaw
4 cups shredded coleslaw mix
½ cup mayonnaise
2 tbsp chopped fresh Italian flat leaf parsley
2 tsp fresh lime juice
½ tsp adobo sauce
½ tsp ground cumin
½ tsp chili powder
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Spicy Special Sauce
¼ cup sour cream
¼ cup salsa
2 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp sugar
¼ tsp ground cumin
¼ tsp chili powder

4 hamburger buns
2 tomatoes, sliced
1 avocado, sliced

1) For the hamburger, preheat grill to medium-high heat. Place ground beef, chopped chipotle pepper, adobo sauce, salt, cumin and pepper in a large bowl. Mix all ingredients together using your hands, taking care not to handle the meat too much. Form the meat into 4-6oz. patties. Lightly oil the grilling surface and place patties on the preheated grill. Cook for about 6-8 minutes per side, depending on desired doneness. Remove from grill.

2) For the coleslaw, while the burgers are cooking, in a large bowl, combine coleslaw, mayonnaise, parsley, lime juice, adobo sauce, cumin, chili powder, salt and pepper. Toss to combine well. Set aside until ready to assemble burgers.

3) For the burger sauce, in a medium bowl, whisk together sour cream, salsa, mayonnaise, lime juice, sugar, cumin and chili powder until well combined.

4) To assemble the burgers, spread the burger sauce onto the insides of the top and bottom of the buns. Place a layer of coleslaw on the bottom bun followed by the cooked burger, a large slice of avocado, a tomato slice, another layer of coleslaw and the top bun. Serve immediately.

Serves 4

Cookie Dough Fudge Brownies



Fudge Brownies
1 cup butter
6 oz unsweetened chocolate, chopped
3 cups sugar
5 large eggs
1 1/2 cups flour
1/3 cup cocoa powder, sifted
1/2 tsp kosher salt
1 cup semi-sweet or milk chocolate chips

Cookie Dough
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 tbsp milk
1/2 tsp vanilla extract
1 cup flour
1/4 tsp kosher salt
1/2 cup mini semi-sweet chocolate chips

1) Preheat oven to 350°F. Coat a 13×9-inch baking dish with non-stick cooking spray. Line with parchment paper and lightly spray with cooking spray.

2) For brownie layer, in a microwave safe bowl, combine 1 cup butter and unsweetened chocolate. Melt on high heat for 1 minute, stir and melt for 30 seconds more or until the chocolate and butter are melted and smooth.

3 In a large bowl, whisk sugar and eggs. Whisk in melted chocolate mixture. Stir in flour, cocoa powder, salt and chocolate chips just until flour disappears. pour batter into prepared pan. Bake 30 minutes. Remove from oven and cool in a pan for 1 hour.

4 For cookie dough layer, in an electric mixer, cream butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in milk and vanilla. On low speed, add flour, salt and mini chocolate chips, mixing just until flour disappears. Spread over cooled brownies, pressing the dough out with your hands. Refrigerate until firm.

Yield: 24 brownies

Homemade Peanut Butter Cups


Chocolate Bottom Layer
¼ cup heavy cream
1 cup chopped semi-sweet chocolate

Peanut Butter Center
1 cup smooth peanut butter
¾ cup butter
1 cup graham cracker crumbs
1/3 cup sugar
½ tsp vanilla extract
¼ tsp kosher salt

Chocolate Top Layer
¼ cup heavy cream
¾ cup chopped semi-sweet chocolate

Caramelized Peanuts
1 cup roasted peanuts
½ cup sugar
1 tbsp water
Pinch of kosher salt

1) For chocolate bottom layer, line 12 muffin cups with paper liners and coat with non-stick cooking spray. In a small saucepan, heat ¼ cup cream over medium heat just until hot. Remove from heat and whisk in 1 cup chopped semi-sweet chocolate. Distribute melted chocolate evenly between muffin cups and refrigerate for 15 minutes to allow the bottom chocolate layer to harden.

2) For the peanut butter layer, in a microwave-safe dish, melt peanut butter and butter together. Stir in graham cracker crumbs, sugar, vanilla extract and salt. Place a few tablespoons of peanut butter mixture over hardened chocolate, filling the muffin cup ¾ of the way up. Refrigerate for 15 minutes more to harden.

3)For the top layer of chocolate, in a small saucepan, heat ¼ cup cream over medium heat just until hot. Remove from heat and whisk in ¾ cup chopped semi-sweet chocolate. Distribute melted chocolate on top of the peanut butter layer. Garnish with caramelized peanuts. Chill until firm, at least 30 minutes before serving.

4)For the caramelized peanuts, combine peanuts, sugar and water in a small saucepan over medium heat. Stir continuously, until peanuts turn an amber color without burning them. Remove from heat, spread out on parchment paper, sprinkle with salt and let cool. Break into pieces and garnish peanut butter cups.

Yield: 12 peanut butter cups

Chocolate Caramel Pretzel Popcorn


12 cups unsalted popped popcorn
2½ cups mini pretzels

1 cup brown sugar
½ cup butter, cubed
¼ cup light corn syrup
½ tsp kosher salt
¼ tsp ground cinnamon
½ tsp baking soda

4 oz white chocolate, melted
4 oz semi-sweet chocolate, melted

1) Preheat oven to 250ºF. Line a baking sheet with parchment paper and set aside. Coat a large mixing bowl with non-stick cooking spray and place popcorn and pretzels in the bowl. In a medium saucepan over medium heat, combine the brown sugar, butter, corn syrup, salt and cinnamon. Bring to a boil, stirring constantly. Boil without stirring for 4-5 minutes. Remove from heat and stir in baking soda (mixture will bubble up a little). Quickly and carefully pour over the popcorn and pretzels and toss using wooden spoons to mix. Spread over prepared baking sheet and bake for 1 hour, stirring every 15 minutes.

2) Remove from oven and transfer popcorn mixture to parchment paper to cool. Drizzle with melted white chocolate and semi-sweet chocolate. Cool completely to let chocolate set. Store in an airtight container.

Serves 8-10

Spicy Caesar Cocktail


Lime wedge, to rim glass
Celery salt, to rim glass

Spicy Clamato juice
2oz Vodka
4 dashes Worcestershire sauce
3 dashes Tabasco sauce
Pinch freshly ground black pepper

Celery stalk, for garnish
Lime wedge, for garnish

Rim a highball glass with a cut lime wedge and dip into a pile of celery salt on a plate. Fill the glass ¾ with ice and add Clamato juice ¾ of the way. Add vodka, Worcestershire and Tabasco. Stir well, top with a pinch of pepper and garnish with celery stalk and lime wedge.

Serves 1



Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.