Yesterday I wrote about the appetizers and several of the side dishes for a 4th of July Barbeque. Today it's time to move onto the classic main course portion of the same menu. Serve guests finger licking good barbequed ribs and grilled corn on the cob with herb butter to pair with a caprese salad and thick cut grilled french fries. Finish the meal with a stunning, cool red white and blue dessert in the form of make ahead ice cream sundaes. Scoop the ice cream in sundae dishes before the barbeque and allow guests to finish them off with their own toppings. To take a look at these perfect 4th of July recipes, read more
1/4 cup vegetable oil
1 small red onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice
4 racks country ribs (8 to 10 pounds)
- Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned.
- Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute.
- Add the zest and ginger and cook for an additional minute.
- Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
- Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer.
- Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
- Serve with extra barbecue sauce on the side.
4 ears of corn
1/4 cup (1/2 stick) butter, softened
2 Tbsp. Grated Parmesan Cheese
1 tsp. chopped fresh parsley
- Preheat grill to medium-high heat.
- Husk corn; remove silk. Rinse under cold water; shake off excess water. Wrap corn individually in foil.
- Grill 15 to 20 min. or until corn is tender, turning occasionally.
- Remove from grill; unwrap corn.
- Mix butter, Parmesan cheese and parsley; spread onto corn.
1 cup plus two 1/2-pint baskets blueberries
2 teaspoons fresh lemon juice
2 cups powdered sugar
1 cup whipping cream
1/4 cup water
3/4 cup chilled whipping cream
1 pint vanilla ice cream
1 pint raspberry sorbet
1 pint strawberry ice cream
1/2 cup pecans, toasted, chopped
- Combine 1 cup blueberries and lemon juice in medium bowl; mash well.
- Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes.
- Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer.
- Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up).
- Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
- Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks.
- Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes.
- Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.