Summer BBQ Recipes just in time for 4th of July!

by - Friday, July 01, 2016

Summer is here! What better way to celebrate than hosting your own Independence Day barbeque. We know how important it is to throw a great party, so we sat down with Executive Sous-Chef, Eric Miller, and Owl Bar Manager, Laurie Falk of Sundance Resort for some unique recipes to use in any get-together you may have this weekend. Here are recipes for BBQ Ribs with Spice Mix, Corn and Cheddar Spoon bread, Slaw, and even a cocktail, all guaranteed to impress:

Start with the BBQ spice mix. Apply this mix liberally to the rack of ribs of your choosing. We recommend 2 racks (3 pounds each) of baby back ribs, but St. Louis style and short ribs would work as well. Find your own personal balance with this rub. After applying the spice mix, coat a generous amount of brown sugar on top of the mix. Eric likes his ribs to look like they sat down on the beach (sandy).

BBQ Spice Mix

1 cup - Smoked Paprika
1 cup - Salt
2 cup - Sugar
2 tbsp. - Cayenne

  • Combine in large mixing bowl
  • Stir slowly to combine evenly. If you stir too fast, you will get a chili powder cloud in the face. 
  • Store in air tight container and you can use this spice mix all summer long.
  • Save a ½ cup of the spice mix for the barbeque sauce recipe below.
After the liberally applying the spice mix and brown sugar, slightly shingle the ribs in a roasting pan. Cover the pan with tin foil and place in oven at 250 degrees for 7 hours, or until the center rib bone of the center rack can be removed by lightly pulling.

After you put the ribs in the oven, prepare the barbeque sauce.  The sauce will take several hours to stew and reduce.

Strawberry BBQ Sauce

9 Cups – Frozen Strawberries (Thawed)       
1 cup – Distilled Vinegar 
½ cup - BBQ Spice               
1 tsp - Liquid Smoke                 

  • In mixing bowl, combine the berries and spice and mix until evenly coated
  • Add the vinegar to the spiced berries and transfer to a large heavy bottomed pot.
  • Cook over Medium heat until mixture begins to thicken stirring often to prevent scorching. 
  • Once mixture has begun to thicken, remove from heat, add the liquid smoke and blend until smooth.
After the sauce is blended, add sugar and salt to taste. Eric recommends that you keep adding sugar until the sour tang disperses. The more reduced the mixture, the more sugar might need to be added.

While ribs and sauce are cooking prepare your spoon bread.  Prepare it when only two hours of cook time remains on the ribs. Spoon bread is best when served fresh out of the oven.

Corn and Cheddar Spoon Bread

3.5 oz. - Polenta
2 ¼ cups - Milk 
1 lb. – Frozen (or fresh) Corn Kernels
1 ½ oz. - Butter
1 tsp. - Salt 
½ cup - Cheddar Jack Cheese     
2 - Eggs-separated
½ tsp. - Cayenne
1 1/5 cups - Cornbread Crumbs

  • In large sauce pan, combine milk, corn, polenta, salt, cayenne, butter
  • Using a whisk, bring to a boil while stirring.
  • Continue to cook until mixture begins to thicken
  • Remove from heat and allow to cool slightly
  • Whip egg whites to soft peaks
  • When mixture in pot is cool to the touch, whisk in egg yolks
  • Fold in 1/3 of the egg whites to incorporate
  • Fold in remaining whites and cheese, along with cornbread crumbs (just enough to bind all the ingredients)
  • In 9 x 13 greased pan, pour the mixture in and spread into an even layer
  • Put into 400 degree oven and turn down to 375
  • Bake until top is browned and center is just barely set, 20-25 min
While bread is cooking prepare your coleslaw. Wait until you are ready to serve to toss the cabbage with the dressing so the cabbage will be crunchier.

Slaw Dressing

1 package of slaw mix (or you can thinly slice fresh cabbage)
1 cup - Mayo
1 tbsp. - Chive
1 tbsp.  - Parsley            
1 tsp. - Thyme, Fresh
1/4 cup - Cider Vinegar
1 pinch - Salt
1/2 tbsp. - Sugar

  • Put mayo into Medium mixing bowl
  • Add Vinegar, Salt and sugar, Stir to distribute throughout
  • Add chopped chives and parsley. Stir until mixed evenly
  • Mix in package of slaw until it is completely mixed together
  • Add salt and pepper to taste
And now for the most important feature of a great barbeque – the signature cocktail. This is a recipe from Laurie Falk of the Owl Bar at the Sundance Resort.  It’s a summer favorite amongst the guests.

The Red Porch Cocktail

1 ½ oz. of Silver Whiskey
1 oz. black pepper syrup
2 3-inch by 1-inch slices of watermelon muddled
1 splash of lemon, lime and orange juice

  • Muddle two pieces of watermelon in the bottom of a cocktail shaker
  • Add in silver whiskey, black pepper syrup, lemon, lime, and orange juice
  • Top with ice
  • Shake and serve
We wish everyone a safe and fun Fourth of July.  

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