Boy if there’s one thing synonymous with the 4th of July other than fireworks its cooking out. BBQ has become intertwined with the celebration of America’s birthday for decades now. Whether its cooking out in the backyard or going to a full blown BBQ picnic, Americans are going to be grilling or smoking some kind of meat. The menu for this hallowed day varies from yard to yard but you can guaran-damn-tee there’s going to be meat, and some kind of sides including potato salad, and whatever else folks bring. In honor of Independence Day RI BBQ News has put together a delicious backyard menu that anyone can do and feed a couple of couples and their kids. Enjoy! Don’t forget to send us your recipes as well!
Calebs Oven Cooked Ribs
Sometimes you don’t have a smoker on site or the extra time on hand to be a true pitmaster. My nephew Caleb’s recipe is easy peasy and delicious.
Ingredients
Ribs
- 2 St Louis Pork Ribs Treat racks to taste with kosher salt and coarse ground black pepper then season with rub. Let ribs sit in Fridge for a couple hours. Remove and set aside for 20-30 min.
Rub:
- 1/2 cup paprika
- 1 cup brown sugar
- 2 tbsp chili powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 cup ketchup
- 1 cup brown sugar
- Juice of half a lemon
- 3 tbsp butter
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp spice rub
- ½ cup water Combine all ingredients in a saucepan and bring to a simmeron low-med heat stirring occasionally
Instructions
- Pre-heat oven to 275 degrees. Place ribs on a rack and cook for 2 hours.
- Removes ribs from oven
- Wrap ribs in foil with and cover ribs with ½ cup of Worcestershire sauce for each rack
- Return wrapped ribs to the oven and bake for an additional hour at 275 degrees
- Remove ribs from oven
- Unwrap ribs and brush with homemade barbecue sauce or whatever sauce you prefer (Sweet Baby Rays, Tubbs etc.)
- Broil ribs for 3-5 minutes or until you have a nice glaze on the ribs.
- Let rest for 15-20 min and enjoy!
Tried this recipe?Let us know how it was!
Hamburgers by The Deuce
Everyone likes a good burger. My kids love my mom Julie’s burgers. Mom earned the nickname “The Deuce” in college for her penchant for calling it a night after 2 beers. Never rubbed off on her boys.Can be pan fried but tastes best on a charcoal grill
Ingredients
- 2 lbs 80/20 ground beef
- 1 lb ground pork
- 1 tbsp kosher salt
- 1 tbsp black pepper
- ½ cup Italian breadcrumbs
- 1 tbsp Worcestshire sauce
- 1 large Vidalia onion-diced
- Mix meat and dry ingredients thoroughly gloved hands seems to work best
- Mix in Worcestshire and diced onion.
Notes
Divide mixture into 6oz meatballs and flatten into patties-makes 8-6oz burgers
Garnish with cheese of your choice and condiments.
Tried this recipe?Let us know how it was!
All-American Pasta Salad
Potato Salad is a staple at every cookout, so we decided to change it up with a pasta salad instead.
Ingredients
- 2 lbs Rotini – Corkscrew pasta or bow tie or elbows whatever you like
- 1 large Bermuda onion chopped
- 1 Small can sliced black olives-drained and rinsed.
- 1 8 oz. jar of Pastene marinated mushrooms-drained
- 1 stick of pepperoni- diced
- 1 bottle of Ken’s Steakhouse Italian dressing
- 1 bottle of red food dye
- 1 bottle of blue food dye
- 2 large zip lock bags
Instructions
- Cook pasta until al dente rinse briefly
- Separate pasta into 3 equal parts, place 2 parts in the zip lock bags and set 3rd part aside
- Add 2-3 drops of food coloring to each bag one red and one blue. Add more if needed to achieve the color you are looking for. Shake and mix the pasta and food coloring. Set aside. 5 -10 min
- Prep Onion and pepperoni
- Drain olives and mushrooms. Rinse olives.
- Removed died pasta from bag and rinse gently in colander. Maker sure the run off from pasta is clear before using. We don’t want out guests with blue mouth syndrome!
- Add pasta and other ingredients into large salad bowl and mix with the dressing. Set aside in refrigerator to chill until use.
Tried this recipe?Let us know how it was!
Corvus Pineapple Cooler
You cant have all this delicious food without something to wash it down right? What better than a delicious and refreshing drink made with Corvus Grilled Pineapple Vodka and Del’s Lemonade
Equipment
- 16oz beer glass or plastic cup
Ingredients
- 1 Bottle of Corvus Grilled Pineapple Vodka
- 1 Fresh pineapple sliced and chunked
- Dels Frozen Lemonade Mix-
- Ice
Instructions
- Follow direction for making Dels Frozen Lemonade
- Add 2oz Corvus Grilled Pineapple Vodka to ice and lemonade mix. Mix in blender until smooth.
- Pour in 16oz beer glass and garnish with fresh pineapple.
- Get a designated driver.
Tried this recipe?Let us know how it was!
