Fourth of July Recipes
Invite friends and family to celebrate Independence Day in your backyard with refreshing drinks, entrées hot off the grill, and festive sides.
Blackberry Cocktail
This ultra-summery drink is sure to be a crowd pleaser at your 4th of July BBQ.
Ingredients
Potato Salad
- 3 lb. mixed baby red
- 1 tsp. salt
- ¾ c. Sliced Celery
- ⅓ c. sliced scallions
- 1½ tbsp. chopped fresh tarragon
Hot Bacon Dressing
- 6 slice thick-sliced bacon
- 1½ tsp. all-purpose flour
- 1 tbsp. sugar
- ½ tsp. each salt and freshly ground pepper
- 2 tsp. mustard
- ⅓ c. white balsamic or cider vinegar
- ¼ c. water
- 3 hard-cooked large eggs
How to Make It
- Place first 5 ingredients in a large pitcher. Gently press mint leaves, cucumbers, and blackberries against side of pitcher with a wooden spoon to release flavors. Stir in gin and club soda. Serve over ice. Garnish, if desired.
- *Superfine or powdered sugar may be substituted.
- Note: We tested with Hendrick’s Gin
Red, White & Blue Potato Salad
Ingredients
Potato Salad
- 3 lb. mixed baby red
- 1 tsp. salt
- ¾ c. Sliced Celery
- ⅓ c. sliced scallions
- 1½ tbsp. chopped fresh tarragon
Hot Bacon Dressing
- 6 slice thick-sliced bacon
- 1½ tsp. all-purpose flour
- 1 tbsp. sugar
- ½ tsp. each salt and freshly ground pepper
- 2 tsp. mustard
- ⅓ c. white balsamic or cider vinegar
- ¼ c. water
- 3 hard-cooked large eggs
How to Make It
- Put potatoes and salt in a large pot; add cold water to cover. Bring to a boil, cover and simmer 15 to 20 minutes until tender. Drain in colander. Let stand until cool enough to handle, but still warm. Quarter potatoes and place in large serving bowl with celery, scallions and tarragon; toss.
- Meanwhile, cook bacon in large skillet over medium heat until crisp. Remove with slotted spoon to a paper-towel–lined plate. Pour off all but 3 Tbsp drippings. Whisk flour, sugar, salt and pepper in same pan until smooth. Add mustard, vinegar and water; bring to a boil over medium heat, whisking until slightly thickened. Pour over potato mixture; toss with bacon pieces and chopped hard-cooked eggs. Serve warm.
- Wrap the potato salad, dressing, cooked bacon and eggs separately and refrigerate overnight. To serve, bring salad to room temperature. Microwave bacon and dressing briefly to warm, then stir into salad with chopped eggs.
Best-Ever Barbecued Ribs
Ingredients
8 SERVINGS
- 2½ tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1½ cups store-bought or homemade barbecue sauce plus more
How to Make It
- Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
