Celebrating our nation’s Independence Day has become synonymous with the all-American barbecue. As our nation was founded by immigrants from all parts of the world, each country has contributed to what we know as the “American barbecue.” However, as a southerner, I’m partial to southern barbecue, where the pig roasts over an open pit for a day or more and is enjoyed on a warm, lazy afternoon and into the cool of the evening, watching fireworks with family and friends. Of course, most of us cannot attempt an open-pit barbecue in our own back yards, but we can enjoy a taste of southern pork rib barbecue from our gas grills.

Barbecue pork ribs

Use country-style pork ribs (consider two or three per person). This cut is boneless and has less fat and more meat than traditional ribs.

Barbecue sauce

The essence of southern barbecue sauce is the combination of sweet and sour, tangy and spicy.

1 medium onion, finely chopped
2 tablespoons cooking oil
¾ cup cider vinegar
3 tablespoons sugar
½ cup water
1 cup ketchup
3 teaspoons Worcestershire sauce
1 tablespoon brown mustard
⅛ teaspoon cayenne pepper (more if you desire)
¼ teaspoon pepper
1 teaspoon salt

Mix all ingredients in a saucepan. Bring to a boil for 10 minutes, reduce heat and simmer for 5 minutes. Cool completely. Makes about 2 ½ cups sauce.
Spoon half the sauce over meat, cover with plastic, and refrigerate for at least an hour. Use the remaining sauce to baste meat while cooking on the grill and to serve at the table.

Roasted potato salad with green beans

3 pounds new red potatoes
1 pound green beans
¼ red onion, sliced
4 cloves garlic, minced
½ teaspoon red pepper flakes
1 tablespoon dried rosemary
Salt and pepper
¼ cup olive oil
¼ cup Italian salad dressing

Preheat oven to 425° F. Wash and cut potatoes into small pieces. Place in a large bowl; sprinkle with salt and pepper, red pepper flakes, and crumbled rosemary leaves. Drizzle with olive oil and toss until well coated. Place potatoes in a large casserole dish so they are in a single layer. Roast for 15 minutes, turn over potatoes, and roast for another 15 minutes until tender and brown. Remove from oven and let cool.

Wash, trim, and cut green beans in half. Bring an inch of water with salt to a rapid boil, add beans and cook for 5 minutes, or until slightly tender. Drain and add to potatoes.

Place potatoes, beans, and sliced onions in a serving bowl. Drizzle with salad dressing; toss until coated, and place in the refrigerator until a half hour before serving. Refresh with more salad dressing if desired. Serve at room temperature.

Lemonade with fresh fruit and mint

1 container of frozen lemonade
1 liter bottle of seltzer
1 cup strawberries, cleaned and sliced
Raspberries and blueberries – ½ cup each
Lemon sliced in rings (one per glass)
Fresh mint leaves – 2 per glass

Prepare frozen lemonade as directed; keep chilled. When ready to serve, mix lemonade with seltzer (ratio 2:1) in a pitcher. Add fruit and mint leaves and stir. Place ice in each glass, pour in lemonade/seltzer, and a few pieces of fruit. Decorate each glass with mint leaves on top and a twisted slice of lemon on the edge of each glass.

4th of July cupcakes

2 cups all purpose flour
½ cup unsweetened cocoa
4 oz bittersweet chocolate
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick butter, softened
1¾ cup sugar
2 teaspoons vanilla
2 large eggs
1⅓ cups milk
White frosting
Red and blue sprinkles

Sift together flour, cocoa, baking powder, soda, and salt in a medium bowl. Melt bittersweet chocolate in a double boiler and cool. In a large bowl, beat butter until smooth; add sugar and beat for 3 minutes. Add vanilla and eggs, one at a time; mix well after each. Blend in cooled melted chocolate. Add flour mixture alternating with milk, mixing well after each addition (beginning and ending with flour).

Spoon batter into prepared cupcake pans and bake for 20 to 25 minutes. Remove when done and cool. Spread with white frosting of your choice and shake red and blue sprinkles on top.