Ribs, stuffed potato skins are Father’s Day favorite

Make dad happy on Father’s Day with a big rack of ribs cooked on the grill.

Make dad happy on Father’s Day with a big rack of ribs cooked on the grill.

These hearty potato skins are stuffed with barbecued pork and are a dad-sized treat for Father’s Day.

These hearty potato skins are stuffed with barbecued pork and are a dad-sized treat for Father’s Day.

Robin McDaniel is a community columnist for Blount Today and writes the weekly column - In The Kitchen. Every week she prepares or collaborates on a recipe then cooks and photographs the dish for Blount Today. Robin must consider it a labor of love. You can certainly see the love and care she puts into In the Kitchen each week.

Happy Father’s Day on Sunday to all our dads. I took a little survey to find out what dads’ favorite meal would be for this special day. The answer came back in one resounding word: Barbecue!

A dinner on the grill that most dads are sure to enjoy are barbecued ribs. Pair them with a stuffed potato with pulled pork, and you’ve got a man-sized favorite.

This recipe came from the Food Network and is courtesy of The Neelys.

Easy BBQ Baby Back Ribs

1 rack of ribs

Favorite BBQ sauce

Place ribs in baking pan and cover tightly with aluminum foil. Bake at 325 degrees for about 1 hour to make them tender. Remove from oven and prepare for the grill by brushing both sides of the ribs generously with barbecue sauce. Place on grill that has been preheated to medium heat.

Ribs should cook on the grill for 15 minutes on each side.

Grilled BBQ Potato Skins

3 russet potatoes, scrubbed

4 slices cooked bacon, crumbled

2 Tablespoons butter, melted

1 clove garlic, minced

3/4 cup shredded cheddar cheese

1/2 cup barbecue sauce, warm

1/2 lb. pulled pork

sour cream, for topping

2 Tablespoons snipped chives, for garnish

Preheat oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.

Bake 4 strips of bacon on small sheet pan in the oven for about 15 minutes. Crumble bacon when it cools.

Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out flesh, leaving a half-inch shell.

Melt butter in saucepan. Add minced garlic. Brush potatoes with the butter/garlic mixture. Flip over and butter bottoms. Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side. Remove from grill.

Divide the cheese, barbecue sauce and pulled pork among potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

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