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Best-ever BBQ ribs menu for Father's Day

Want to make really make Dad's day special? Start with our sticky beer-braised ribs. Add in a pasta salad and a potato salad followed by a sweet peach crisp for dessert. We've even come up with a fresh take on his favourite way to wash it all down.
Sticky beer-braised beef ribs (square) Sticky beer-braised beef ribs recipe
Photo by John Cullen

Want to make really make Dad's day special? Start with our sticky beer-braised ribs. Add in a pasta salad and a potato salad followed by a sweet peach crisp for dessert. We've even come up with a fresh take on his favourite way to wash it all down.

Austrian supermodel cocktail A sweet and refreshing way to drink a glass of beer.

Five o'clocktail: The Austrian supermodel

Grilled salsa

A handful of unexpected ingredients on a hot grill can lead to surprisingly tasty grilled salsa.

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Charred cherry tomato bruschetta When the drinks are poured and the salsa is set out, grill slices of Italian bread for colourful bruschetta appetizers.

Charred-cherry-tomato-bruschetta-0-l Roberto Caruso

Sticky beer-braised beef ribs Saucy, glazed ribs are just the thing to show Dad a little extra appreciation today (We have a no-barbecue fix, so no one is left out!).

Summer corn pasta salad Orecchiette pasta, corn and edamame, tossed in a lime, green onion, jalapeno and basil vinaigrette.

Summer corn pasta salad in a white bowl with red trim, topped with edamame, green onions, jalapeños and fresh basil, next to a pallet of red and white straws and a bottle of rose lemonade on a picnic table (Photo: Angus Fergusson)

Potato salad with parsley vinaigrette recipe This delicious dish features a diverse combination of vegetables, herbs and a little punch of mustard.

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A bowl of parsley salad with parsley vinaigrette with red onion slices; radishes; green beans on a picnic table (Photo: Angus Fergusson)

Peach crisp Juicy peaches covered in a crumbly sugar and oat topping with a dollop of whipped or iced cream.

Peach-crisp-1-l Peach crisp recipe
Photo by John Cullen

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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