4th of July and barbeques go hand in hand. Here is a side dish using the LOCAL fresh corn on the cob that should be here for the holiday.
CORN and BACON SIDE DISH
1/4 c. butter
6 ears fresh corn on the cob
4 slices thick slab bacon
black pepper to taste
Place the uncooked corn on the cob on a plate, upright. Use a sharp knife or a corn on the cob gadget to remove the kernels from the cob. Place the fresh corn kernels in a medium size saucepan. Place any corn milk (the white liquid) from slicing the corn off of the cob in the pan as well.
Fry four slices of thick slab bacon in a medium size fry pan. Place the bacon on paper towels to cool and drain. After the bacon has cooled, cut the strips into one-inch pieces. Add the bacon pieces to the saucepan with the corn kernels. Add a 1/4 cup butter to the pan with the corn and bacon. Season with black pepper to your taste.
Cook the fresh corn kernels and bacon under medium heat for about 10 – 15 minutes or until hot and cooked through, serve immediately.
COPYCAT TEXAS ROADHOUSE RIBS
For the Ribs:
2 racks pork ribs (baby back or St. Louis style. St. Louis has more meat and fat making them more flavorful)
For the Dry Rub:
1/4 c. brown sugar
1 tbsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. black pepper
1 tsp. salt
1/2 tsp. cayenne pepper (optional, for heat)
For Cooking:
2 tbsp. olive oil
1 c. barbecue sauce (preferably smoky and slightly sweet)
Fresh parsley, chopped (for garnish)
1. Preheat & Prepare:
Start by preheating your oven to 275°F (135°C). This low temperature is key for getting those tender, fall-off-the-bone ribs. Next, remove the thin membrane from the back of the ribs gently, as this helps make them super tender. Just slide a knife under one end and pull it off!
2. Make the Dry Rub:
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper (if using). This combination will give your ribs that mouthwatering flavor.
3. Season the Ribs: Rub the olive oil all over the ribs to help the spice mixture stick. Then, take your dry rub and sprinkle it generously over both sides of the ribs, rubbing it in well. Let the seasoned ribs sit for 15-20 minutes at room temperature to absorb the flavors.
4. Wrap & Bake: Lay each rack of ribs on a large piece of aluminum foil, meat side up, and wrap them tightly to create a sealed packet. This keeps all the juices in while they cook. Place the packets on a baking sheet and bake in the preheated oven for about 2.5 to 3 hours.
5. Add the Barbecue Sauce: Once the ribs are tender, carefully remove them from the oven and open the foil packets (watch out for steam). Generously brush the barbecue sauce over both sides of each rack.
6. Grill or Broil for a Finishing Touch: Preheat a grill or your oven’s broiler on high heat. Place the ribs on the grill or under the broiler for about 5-7 minutes per side, basting with more BBQ sauce if desired, until the sauce is caramelized and the ribs have a lovely char.
7. Rest and Serve: After grilling, let the ribs rest for a few minutes to allow the juices to settle. Garnish with freshly chopped parsley and serve hot with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Why don’t you try one of these sauces for your ribs instead of bottled sauce.
DR PEPPER JALAPENO BBQ SAUCE
12 oz. Dr Pepper
2 c. ketchup
1 c. brown sugar
2 tbsp. balsamic vinegar
1 tbsp. Worcestershire sauce
2 tbsp. onion flakes
1 tbsp. granulated garlic
2 tsp. smoked paprika
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. dry mustard
⅓ c. minced pickled jalapeños
Add Dr Pepper to a saucepan and cook over medium-high heat, bringing to a boil. Cook 10 minutes. Remove from heat.
Stir in ketchup, brown sugar, balsamic vinegar, Worcestershire sauce, onion flakes, granulated garlic, smoked paprika, salt, pepper, and dry mustard.
Return to medium heat, whisking until brown sugar is dissolved. Bring mixture to a boil. Reduce to simmer and cook another 5 minutes, whisking often.
Remove from heat, stir in jalapenos, and cool slightly.
You can store in mason jars with lids in the refrigerator for up to 3 months.
https://outgrilling.com/dr-pepper-jalapeno-bbq-sauce
or
COCA COLA SAUCE
1 can coca cola (355 ml)
2 slices ginger or ¼ tsp. ground ginger
2 cloves garlic
3 small shallots (or 1 small onion)
1 tbsp. Chinese cooking wine (or dry sherry, or white wine)
½ tsp. fish sauce (or soy sauce)
2 tbsp. ketchup
1 tbsp. mustard
2 tbsp. hot sauce of your choice
In a food processor, blitz 2 cloves garlic, 3 small shallots (or 1 small onion) and 2 slices of ginger. If you don’t have a food processor, you can also grate it.
Set the stove to medium low heat
In a frying pan or wok, add 2 to 3 tablespoons of oil and wait for it to get hot.
Add in the garlic/ginger/shallot mixture and brown it. Keep stirring, garlic burns quickly – especially near the edges of the pan.
When it has browned, add in 1 can coca cola, 1 tablespoon Chinese cooking wine, ½ teaspoon fish sauce, 2 tablespoons ketchup, 1 tablespoon mustard, and 2 tablespoons hot sauce and cook it for 15-20 minutes until it has reduced and has slightly thickened.
SWEET & SMOKY PEACH BOURBON SAUCE
3 c. fresh peaches, peeled and chopped (or frozen, thawed peaches)
1/4 c. bourbon (mid-range like Maker’s Mark recommended)
1 c. ketchup
1/3 c. apple cider vinegar
1/4 c. packed brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. honey
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1/4 c. water
Peel, pit, and chop about 3 cups of fresh peaches. In a large saucepan, combine chopped peaches with 1/4 cup water. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes until peaches are soft and breaking down, stirring occasionally.
Stir in 1 cup ketchup, 1/3 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, and 2 tablespoons honey. Mix well. Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/4 teaspoon cayenne pepper if using. Season with salt and freshly ground black pepper to taste.
Simmer the sauce on low heat for 15-20 minutes, stirring occasionally until thickened and flavors meld. Remove from heat and blend the sauce until smooth using an immersion blender or countertop blender in batches.
Stir in 1/4 cup bourbon and return to low heat for 5 minutes to cook off some alcohol and marry flavors. Taste and adjust seasoning with more salt, pepper, or cayenne if desired.
Cool and store in an airtight container in the fridge for up to 2 weeks.
Now for dessert. Here is something simple. Bake or buy any plain cupcakes. If you make them, before frosting cut out the center and fill with Pop Rocks candy. Frost and sprinkle with more Pop Rocks. If you buy frosted cupcakes, just sprinkle the frosting with the Pop Rocks.
I highly recommend buying your cupcakes at Sweetsboro Pastry!
THE RED, WHITE, & BLUE
1 serving
Ingredients
Ice
1 can of Cherry 7-Up
1 oz. of Grenadine (You can buy this in the grocery store)
1/4 c. of pina colada mix
4-6 oz. Blueberry Kool-Aid (or use blue Gatorade or Blue Hawaiian juice)
Cherries for a garnish
Fill 1 large glass with ice. Pour the Cherry 7-UP with Grenadine 1/3 of the way full.
Now add the Pina Colada mix to 1/3 of the glass. DON’T MIX!!! Top it off with the Blueberry Kool-Aid. (or the blue drink of your choice) Now you can either keep as layers or give it all a little swirl or two but don’t mix together. Garnish with a cherry.
And finally….
WHIPPED PINK LEMONADE
2 servings
¼ c. pink lemonade mix
½ c. heavy whipping cream
2 tbsp. pink lemonade mix
1 ½ c. water
Ice
Whip together 1/4 cup pink lemonade mix and heavy whipping cream on high until the cream has thickened and stiff peaks begin to form.
Set out two glasses. Add one tablespoon of pink lemonade mix to each glass and add ¾ cup water to each glass. Stir to mix. Add ice until the glass is around 2/3 of the way full.
Top each glass with the pink lemonade whipped cream. Stir the cream into the lemonade before drinking.
