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Fire Up the Grill This Father’s Day for Country-Style Ribs

This tangy-sweet tamarind-orange glaze can be made up to a week in advance.
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Fire Up the Grill This Father’s Day for Country-Style Ribs
Our go-to 2024 summer grill glaze features tangy tamarind with agave syrup and plenty of fresh orange. JeanMarie Brownson/TNS
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Meal planning for Father’s Day proves easy: All the fathers in my life enjoy pork ribs immensely. Grilled low and slow with a special glaze. Done.

Often, the price of baby back ribs can be prohibitive. My local grocery store regularly sells bone-in, country-style pork ribs for less than half the price of the super-tender baby back ribs and slightly less than chewy pork spare ribs. No brainer. We’re grilling country-style ribs this year and will relish their meaty flavor and juicy texture.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
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