Throughout the year I turn to other cuisines to spice up my everyday cooking. Korean gojuchang chili paste enlivens fish fillets, Provençal olive tapenade augments Italian pasta, Spanish smoked paprika and Middle Eastern za'atar spice spark chicken.
On July 4th, however, I pay homage to my favorite domestic ingredients, employing Kentucky bourbon and tomato ketchup in a sweet and smoky sauce destined for ribs on a grill powered with hickory. Sorghum molasses adds sweetness, while imported chipotle chilies and Dijon mustard imbue the smoky, tangy layers of flavor we crave. I love this American melting-pot style of cooking; tried and true standards acquire new life.
Kentucky bourbon likewise adds power to black tea for a cocktail we happily sip all day long. Fresh lemon and slices of local cucumber add cooling elements.
As for the pork ribs, the young Americans in our crowd prefer baby back ribs mostly for the pleasure of gnawing on the bones. Back ribs originate from the blade and center section of the pork loin, and are smaller and less fatty than spareribs. A rack weighs about 1 ½ pounds and serves two to three people. I'm partial to country-style pork ribs, cut from the sirloin or rib end of the pork loin, with generous meatiness and rich flavor. You'll need a knife and fork to enjoy them.
Baby back ribs cost considerably more than country ribs and take twice the time to cook, so plan accordingly. My husband says he enjoys either one when slathered with this dump-and-stir no-cook bourbon basting sauce.
Whichever ribs you choose to cook, be sure to set the grill up for indirect cooking — that is, no heat source directly under the meat. This allows you to use the grill somewhat like an oven with heat swirling all around, but with little chance of charring.
Always heed the pro's advice: The better the coals, the better the flavor of the meat. Natural, hardwood charcoal costs a bit more, but delivers on two fronts: lots of heat and good, clean wood flavor. I nestle chunks of hickory (soaked in water so they smoke and smolder when added to the grill) among the charcoal for added flavor.
A patriotic red, white and blue dessert likewise reflects our all-inclusive appetite: a light, coconut milk and Greek yogurt pudding (panna cotta) topped with strawberries and native North American blueberries. Small canning jars or jelly glasses make attractive individual servings.
Bourbon Barbecue Sauce
Makes about 2 cups.
Note: No need to cook this sauce: The heat of the grill finishes the flavor of the sauce as it's slathered onto the ribs or other meats or poultry. Double the recipe so you can have a jarful in the fridge. From JeanMarie Brownson.
• 1 c. tomato ketchup
• 1/4 c. bourbon
• 1/4 c. sorghum or light molasses
• 2 tbsp. Worcestershire sauce
• 1 tbsp. Dijon mustard or your favorite mustard
• 1 to 2 tbsp. puréed chipotle in adobo
Directions
Mix all ingredients in a jar with a tightfitting lid. Shake well. Refrigerate up to several weeks.
Nutrition information per each of 6 servings:
Calories18Fat0 gSodium104 mg
Carbohydrates5 gSaturated fat0 g
Protein0 gCholesterol0 mgDietary fiber0 g
Bourbon Grilled Ribs
Serves 6.
Note: From JeanMarie Brownson.
• 2 large slabs (3 lb. total) baby back pork ribs or bone-in country style pork ribs
• Salt and freshly ground pepper
• Hickory or mesquite wood chunks
• 2 c. bourbon barbecue sauce, or as needed (see recipe)
Directions
Pat ribs dry. Season generously on all sides with salt and pepper. Refrigerate uncovered for up to 2 days. Remove from refrigerator while you prepare the grill so the ribs start to come to room temperature. Soak wood chips in water to cover for at least 30 minutes.
Prepare a charcoal grill or heat a gas grill to high. When the coals are covered with a gray ash, arrange them on 2 sides of the grill leaving the center empty. Place a drip pan on the bottom of the grill and place the cooking grate on top. If using a gas grill, turn off the burners in the center of the grill and turn the other burners to medium.
Just before you put the meat on the grill, nestle a few wood chunks among the hot coals. Put ribs on grill over the drip pan (not directly over the heat). Cover grill and cook, turning once, until fork-tender and juices run clear, about 40 minutes for the country-style ribs or 1 1/4 hours for the baby back ribs.
Generously baste all sides of the ribs with the barbecue sauce. Grill covered until meat is nicely glazed, 10 to 15 minutes more. Remove from grill; let rest 5 minutes before serving.
Nutrition information per serving:
Calories438Fat33 gSodium375 mg
Carbohydrates12 gSaturated fat10 g
Protein23 gCholesterol113 mgDietary fiber0 g
Bourbon-Laced Iced Tea Refresher
Serves 6.
Note: You can purchase bottled simple syrup at a liquor store, or make it yourself by warming 1 cup water and 1 cup sugar over medium heat until sugar is dissolved (cool before using). From JeanMarie Brownson.
• 5 tea bags of black tea leaves
• 3/4 c. fresh lemon juice
• 1/3 c. simple syrup (see Note)
• 1 1/2 c. bourbon
• 12 very thin slices cucumber
• Ice cubes
Directions
Heat 3 cups water to a boil in a small saucepan or microwave oven in a glass bowl. Add tea bags; let steep 5 minutes. Remove tea bags and chill tea.
Mix lemon juice and simple syrup in a large serving pitcher. Stir in bourbon and cold tea.
Put 2 cucumber slices in bottom of each of 6 tall glasses. Crush lightly with the back of a wooden spoon (or a muddler, if you have one). Add ice to fill the glasses. Pour in tea mixture. Stir and serve.
Nutrition information per serving:
Calories179Fat0 gSodium1 mg
Carbohydrates13 gSaturated fat0 g
Protein0 gCholesterol0 mgDietary fiber0 g
Coconut Panna Cotta With Honeyed Berries
Serves 6.
Note: From JeanMarie Brownson.
• 2 tsp. (1 small envelope) plain powdered gelatin
• 2 c. skim milk
• 1/2 c. sugar (coconut sugar is delicious here)
• 1 (5.4 oz.) can coconut cream or 2/3 c. unsweetened coconut milk
• Pinch salt
• 1 c. plain nonfat Greek yogurt
• Honeyed berries, see recipe
• Sprigs of fresh mint
Directions
Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until softened, about 3 minutes.
Heat skim milk and sugar in large microwave-safe bowl on high, stirring once or twice, until sugar dissolves (to test, rub a little between your fingers), about 2 minutes. Stir in softened gelatin until dissolved. Stir in coconut milk and salt until smooth. Cool to room temperature.
Use a whisk to blend yogurt into cooled milk mixture. Divide the mixture among 6 squat jelly jars or glasses. Cover and refrigerate until set, 2 to 3 hours, or up to 3 days.
Serve topped with a generous spoonful of the honeyed berries. Garnish with mint.
Nutrition information per serving:
Calories238Fat4 gSodium91 mg
Carbohydrates42 gSaturated fat4 g
Protein8 gCholesterol4 mgDietary fiber2 g
Honeyed Berries
Makes about 2 cups.
Note: From JeanMarie Brownson.
• 2 c. (1 pint) fresh blueberries, stemmed, rinsed
• 4 c. (1 quart) small ripe strawberries, hulled, quartered
• 1 tsp. fresh lime juice
• Light honey to taste
Directions
Put blueberries into a bowl and use a potato masher or large fork to roughly crush them. Add strawberries and crush them a little. Stir in lime juice and honey to taste. Refrigerate 20 minutes or so.
Nutrition information per each of 6 servings:
Calories14Fat0 gSodium0 mg
Carbohydrates3 gSaturated fat0 g
Protein0 gCholesterol0 mgDietary fiber1 g
