Summer BBQ Recipes for Father’s Day

Man prepares summer bbq on the barbeque

Celebrate dad this Father’s Day with a fun-filled BBQ in your backyard! Executive Chef Chris Smythe from Noble Restaurant at Prince of Wales Hotel has created a grilling menu that is easy to follow and simply delicious so that you can build the ultimate tasty BBQ for your dad’s special day. We hope you’ll enjoy them just as much in the comfort of your backyard! 

Charcoal BBQ Pork Back Ribs 

Serves 4 People

Charcoal BBQ Pork Back Ribs 


2 racks of Pork Ribs (membrane removed)

Backyard BBQ Spice:

Yields one pound of spice, that you can store in air tight mason jars. 

1 cup Garlic Powder
1 cup Onion Powder
1 cup Paprika
2 oz Chili Powder
2 oz ground Fennel Seed
2 oz ground Coriander Seed
2 oz ground Mustard Seed
1 oz Cayenne
2 oz ground Black Pepper
1 cup Oregano
1 cup Kosher Salt

Bourbon BBQ Sauce:

Yields 4 liters of sauce, that you can store in air tight mason jars and refrigerate. 

2 medium Onions (diced)
1 cup Garlic (chopped)
1 bunch Rosemary (chopped)
6 oz Canola Oil
6 Cinnamon Sticks
1 – 100 oz can diced Tomatoes
1 cup Tomato Paste
2 cup Bourbon
2 cup Apple Juice
2 cup Red Wine Vinegar 
1 cup Brown Sugar
Salt and Pepper to taste

Method for Bourbon BBQ Sauce:

  1. In a saucepan add the oil and sweat off the onions and garlic then deglaze with the bourbon, apple juice and vinegar. 
  2. Add the tomatoes, tomato paste, cinnamon, sugar and chopped rosemary then let simmer for 30-40 minutes and season. 
  3. Purée until smooth.

Method for Charcoal BBQ Pork Back Ribs:

  1. Rub the ribs well with the backyard barbeque spice and let sit in the refrigerator for 1 hour. 
  2. Start your charcoal and push the coals to one side of the BBQ and leave the other side empty.
  3. Place the ribs on the side without the charcoal and place the lid back on the BBQ. Rotate the ribs every 15 minutes and ensure they do not sit over the coals as this cooking process will take 2 hours. 
  4. After the ribs have been slow charcoal roasting for 2 hours they will need to be mopped with the bourbon BBQ sauce for 20 minutes over the remaining low burning coals. 
  5. The ribs will be ready to serve with your favourite sides at this point.

Grilled Tender Skin Potato Salad 

Serves 4 People

Grilled Tender Skin Potato on the grill


1 lb small waxy Potatoes
4 oz sour Gherkins
4 oz rendered crisp Pancetta
1 bunch Scallions
1 head Blonde Frisée
2 tbsp Grain Mustard
1 oz good Olive Oil
Pinch of Sea Salt


  1. In a pot of boiling water cook the potatoes until just soft, let cool then toss in olive oil and mark on a hot clean grill. 
  2. Once the potatoes have nice markings on them take off and let stand. 
  3. Chop the gherkins, scallions and Frisée lettuce then toss with the potatoes, grain mustard and sea salt.
  4. Garnish the salad with the crispy pancetta and serve.

Grilled Summer Vegetables with Upper Canada Ricotta Cheese and peppery Arugula

Serves 4 People

Grilled Summer Vegetables


1 green Zucchini
1 oz Olive Oil
1 yellow Zucchini
1 small Eggplant
1 Red Pepper
1 Yellow Pepper
1 Red Onion
1 lb Ricotta Cheese
100 g Arugula leaves
Aged Balsamic Vinaigrette
Kosher Salt


  1. Slice all the vegetables thin and coat lightly with olive oil then grill until soft or cooked through.
  2. On a plate lay an arrangement of the vegetables, ricotta cheese, arugula leaves, salt lightly and then dress the salad with the vinaigrette.

We hope that Dad enjoys this incredible menu! To learn more about Noble Restaurant and Executive Chef Chris Smythe click here.

Father’s Day Takeout Menus

If you’d rather treat dad to exceptional BBQ takeout look no further then the Father’s Day menus from Noble Restaurant in Niagara-on-the-Lake or Inn On The Twenty restaurant in Jordan.

Noble Restaurant Menu

Inn On The Twenty Restaurant Menu

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