Our vegetable gardens are looking good. Along with tomatoes, peppers, cucumbers and squash we’ve planted six rows of silver queen corn and four of them are already up. Our “girls” (chickens) spend time between rows dusting feathers and pecking for worms.

My husband, Frank, hoes the rows to plant corn, since his rows are always straight and tidy. He’s a good garden partner for sure, so when he requested barbecued ribs for Father’s Day, it wasn’t hard for me to decide which of my recipes to use – the ones I perfected during the pandemic.

Now the technique for succulent ribs is as important as the seasoning and mop sauce.

Dining:Want to know what shrimp scampi is supposed to taste like? Try this version now

I’ve tried several ways, including oven roasting (high and low), slow cookers and Instant Pots. What I like best is very slow oven roasting, which can be done in small or large batches. Ribs can be roasted ahead and grilled later.

The dry rub and mop sauce have gone through several morphs. My family gave these versions two thumbs up.

Maybe you’d like to honor dad with a platter of ribs on his special day. Here’s how to make it happen.

Spice rub and BBQ mop sauce

Silver skin on underside needs to be removed. If left on, it keeps seasoning from penetrating and cooks tough.

Slide knife under skin, lift and loosen until you can grab and pull it off.

Granulated garlic is dry processed in larger pieces and less potent than powder.

4 tablespoons granulated garlic or 3 tablespoons garlic powder

1 tablespoon plus 1 teaspoon ground cumin

1-1/2 tablespoons Kosher salt or 1 tablespoon plus 1 teaspoon regular salt

1 teaspoon freshly ground black pepper, coarse grind

1 teaspoon Spanish smoked sweet paprika

Couple shakes ancho chili or cayenne powder (optional)

Mix everything together. Reserve 1 tablespoon or so for sauce.

Pat rub generously on each side, a generous teaspoon or so.

Place ribs, curved side up, on baking pan. Pour 1/4 cup water, beer or broth around ribs.

Seal tightly with foil so ribs can steam.

Roast until fork tender but not falling apart, 2-1/2 to 3 hours. 

Grill on medium high. Brush with mop sauce several times on both sides.

They’re done when charred a bit.

After cooking, taste and add more of any ingredient, if necessary.

1/4 cup cider or red wine vinegar

2 tablespoons whole grain mustard, or your favorite

Couple shakes liquid smoke and ancho chili powder or cayenne

Put ingredients in pan and bring to boil. Reduce to simmer and cook until thick, 20 minutes or so, stirring occasionally.

Refrigerate leftover rub and sauce.

Whoops! Correction on strawberry tart recipe

Amount of whipping cream is 1/2 cup.