Is there any Father's Day Feast more appropriate than meaty baby back pork ribs slowly-smoked for eight hours to perfection? I had a secret recipe prepared by Provence Catering yesterday called "Ochos Ribos." It's their culinary fusion merging of Jamaican Jerk spices and southern sauces lovingly prepared by Chefs Greg and Rocco.
While the Provence version is truly unique, ribs are a regional masterpiece. Nothing says more about your hosts than their painstaking efforts to achieve barbecue bliss. The dry-rubbed "little piggies" in Carolina are fantastic when they fall off the bone. St. Louis style ribs slathered in secret sauce require a case of napkins and a two six packs of of IBC Black Cherry soda. On the other hand, Memphis style ribs combine a localized dry rub and tangy homemade barbecue sauce(Memphians don't mess around with a lot of sugary sauces. Instead, they favor dry rubs-full-flavored mixtures of paprika, black pepper and cayenne, with just a touch of brown sugar for sweetness.) and our personal favorite is Texas style barbecue pork ribs. 
They combine the best of the best and rule Planet Piggy with with an iron hand and red hot coals. No one does barbecue in the Lone Star state better than Rudy's in San Antonio. Their pork ribs and smoked brisket have made a lasting impression in my taste buds' Hall of Fame.
They combine the best of the best and rule Planet Piggy with with an iron hand and red hot coals. No one does barbecue in the Lone Star state better than Rudy's in San Antonio. Their pork ribs and smoked brisket have made a lasting impression in my taste buds' Hall of Fame. 