A Picnic for the Fourth of July

Published on Friday, June 12, 2009, by The CHOW Editorial Team / Edit Post

A Picnic for the Fourth of July

Dine in the glow of the bottle rockets’ red glare

Pledge your allegiance to fresh summer corn and juicy tomatoes. Celebrate Americana in the form of macaroni salad. On this Fourth of July, wave your picnic blanket like a flag. Then sit on it. This make-ahead menu is easy, delicious, and terribly seasonal. Pack up your food, stake out your spot under the fireworks, and proclaim your patriotism with your fork.


Fresh Corn and Tomato Salad, Classic Mac Salad, and Vinegar and Spice Oven Ribs


Rocky Road Bars

ALLEntertaining
POST A COMMENT |6 Comments

COMMENT

  • I know it's a bit late, but here I am.Unfortunately CHOW ended up in my spam file and I discovered it while I was cleaning it out. Situation rectified.

    First off, these look like country styled ribs to me, ( I've never seen baby backs that meaty) hence the oven approach. However, the recipie does look delish so I will be trying it this Labor Day weekend. However, I will be using the grill...+READ

    I know it's a bit late, but here I am.Unfortunately CHOW ended up in my spam file and I discovered it while I was cleaning it out. Situation rectified.

    First off, these look like country styled ribs to me, ( I've never seen baby backs that meaty) hence the oven approach. However, the recipie does look delish so I will be trying it this Labor Day weekend. However, I will be using the grill (last days of Summer and all that) with country styled ribs and will let you all know the results.-COLLAPSE

  • Exactly TITaN99. I wasnt intending to be mean, but good golly its not December, though even then its hard to forgive preparing ribs that way.

    Its simple. Rack of Baby Backs, serves 1 or 2 (lol). Buy a pork rub, its in the bbq sauce aisle. Lightly cover both sides of ribs with yellow mustard--after rmoving membrane from undrside of ribs. Butcher will do it if you are clueless. After mustard,...+READ

    Exactly TITaN99. I wasnt intending to be mean, but good golly its not December, though even then its hard to forgive preparing ribs that way.

    Its simple. Rack of Baby Backs, serves 1 or 2 (lol). Buy a pork rub, its in the bbq sauce aisle. Lightly cover both sides of ribs with yellow mustard--after rmoving membrane from undrside of ribs. Butcher will do it if you are clueless. After mustard, cover both sides with some rub and leave in refrig, maybe 2 hours. Later pull out and let come to room temp while you make the fire. (can do on a gas grill too). Add a little more rub.

    Light charcoal on one side of grill-- or half on each side leaving the "middle" without, let burn down to med-hi heat. Place ribs opposite of coals, or in middle zone. Oh, and put an aluminum pan with some water under the grill where the ribs will be.

    Put lid on, leave alone, check them at 1 hr 15 minutes. Now should start seeing bones exposed. If they arent, give them another 15 minutes and check. When you see meat pulling back, put some sauce on, cover for 10 minutes. Slather with sauce again--and enjoy. Its that simple.-COLLAPSE

  • Got to agree with mtomto. Oven ribs on the fourth of July is like a chicken sandwich for Christmas dinner. I don't even think they do that to you in prison!

  • I will say good job with the RR bars. Too easy, will do these this weekend.

  • Oven Ribs. FAILURE on a massive level. Shame on you.

  • Nom nom nom, those look god.