Elevated Fourth of July recipes: Fresh twists on classic cookout favorites
Lifestyle
Audio By Carbonatix
9:30 AM on Tuesday, June 23
By Selena Wolcott for Wildfire Outdoor Living, Stacker
Elevated Fourth of July recipes: Fresh twists on classic cookout favorites
When it comes to Fourth of July celebrations, classic BBQ favorites will always be welcome at the table. But this year, we want to recommend some cookout classics with an elevated twist. From a twist on everyone’s favorite, baby back ribs, to an elevated smash burger to a grilled summer peach salad — one of these options is sure to impress your guests. While you are planning the menu for your backyard celebration, Wildfire Outdoor Living recommends three mouthwatering recipes to spice up the holiday.
Cherry Cola Baby Back Ribs
Ribs are a nostalgic grilling classic. These cherry cola baby back ribs include everything people love about traditional BBQ ribs — but elevated with a rich cherry cola glaze that adds depth and caramelization. Cooked low and slow on the grill, these ribs are guaranteed to steal the show at your Fourth of July party.
Serves: 4-6
Prep Time: 20 Minutes
Cook Time: 3-4 Hours
Ingredients
For the Ribs
- 2 racks baby back ribs (about 4-5 lbs. total)
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tbsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
For the Cherry Cola Glaze
- 1-1/2 cup cherry cola
- 1/2 cup cherry preserves
- 1/2 cup barbecue sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
Instructions
1. Prep the Ribs
- Remove the membrane from the back of the ribs and pat dry with paper towels.
- In a small bowl, combine smoked paprika, brown sugar, salt, garlic powder, onion powder, black pepper, and cayenne. Generously coat both sides of the ribs with the seasoning blend.
- Allow the ribs to rest at room temperature for 30 minutes.
2. Preheat the Grill
- Preheat your grill for indirect cooking, maintaining a temperature between 250-275 F.
3. Slow Cook the Ribs
- Cook the ribs bone-side down for 2.5-3 hours over indirect heat and with the lid closed.
- After the first 90 minutes, spritz the ribs with water to help keep them moist.
- Around the 2-hour mark, carefully flip the ribs and continue cooking for an additional 30-45 minutes.
4. Glaze and Serve
- Brush a generous layer of the cherry cola glaze over the ribs.
- Cook for 10 minutes, then flip and brush the other side with the glaze. Continue cooking for another 5-10 minutes.
- Flip the ribs one final time and apply a second coat of glaze, and cook for an additional 5-10 minutes until the sauce becomes sticky and caramelized.
- Take the ribs off the grill and serve.
Wagyu Smash Burgers with Bourbon Onion Jam
A Fourth of July menu wouldn’t be complete without burgers on the grill. These elevated wagyu smash burgers with bourbon onion jam feature perfectly crispy-edged patties and a delightful onion jam that adds depth with every bite.
Serves: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
For the Burgers
- 1-1/2 pounds of wagyu ground beef
- Salt
- Pepper
- 4 slices of Gruyère cheese
- 4 brioche burger buns
- 1 cup arugula
For the Bourbon Onion Jam
- 2 larger yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp bourbon
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
Instructions
1. Make the Bourbon Onion Jam
- Heat a cast-iron skillet over medium heat. Add butter and olive oil. Once melted, add the onions and salt. Cook slowly, stirring occasionally for 20-25 minutes until golden and caramelized.
- Stir in the bourbon and allow it to cook off for about 1 minute. Add the brown sugar and balsamic vinegar, then cook for another 3-5 minutes, until thick and jamlike.
2. Cook the Smash Burgers
- Divide the ground beef into 4 loosely packed balls.
- Place each ball onto the griddle and immediately smash with a burger press until about 1/4 in thick.
- Season generously with salt and pepper (or preferred seasoning).
- Cook for 2-3 minutes until a dark crust forms.
- Flip and top with a slice of Gruyère cheese.
- Cook another 1-2 minutes until the cheese is melted and the burger is cooked through.
3. Toast the Buns
- Place the brioche buns, cut-side down, on the griddle for 1 minute until lightly toasted.
4. Assemble
- Spread mayonnaise, Dijon mustard (and other preferred condiments) on the bun.
- Add a sprinkling of arugula.
- Top with the smash burger and a spoonful of the bourbon onion jam.
- Finish with the top bun and enjoy.
Grilled Peach and Burrata Salad
Summer peaches are typically around their peak in early July, which is perfect timing when you’re hosting a Fourth of July gathering. This grilled peach and burrata salad with a hot-honey vinaigrette brings a refreshing touch to the celebration. It pairs nicely with the smokiness of barbecue. It’s the perfect summer side that you will keep on rotation even after the Fourth of July festivities.
Serves: 6
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients
For the Salad
- 4 ripe peaches, halved and pitted
- 2 tbsp olive oil
- 5 oz baby arugula
- 8 oz burrata cheese
- 4 slices prosciutto, torn into ribbons
- 1/3 cup roasted pistachios, roughly chopped
- Fresh basil leaves
For the Hot-Honey Vinaigrette
- 3 tbsp hot honey
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Pinch of flaky sea salt
- Pepper
Instructions
1. Prepare the grill
- Preheat your grill to medium-high heat.
2. Grill the Peaches
- Lightly brush peach halves with olive oil to prevent sticking.
- Place the peaches directly on the grill grates.
- Cook for 2-3 minutes until grill marks appear and the fruit begins to soften slightly.
- Remove and allow to cool for a few minutes before slicing into wedges.
3. Make the Vinaigrette
- In a small bowl, whisk together hot honey, olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
4. Assemble the Salad
- Arrange the arugula in a large bowl.
- Tear the burrata into large pieces and place throughout the greens layer the grilled peach wedges and prosciutto ribbons over the top.
- Sprinkle with chopped pistachios and fresh basil leaves.
5. Finish and Serve
- Drizzle the hot-honey vinaigrette generously over the salad.
- Finish with flaky sea salt and freshly cracked pepper.
- Serve immediately!
This story was produced by Wildfire Outdoor Living and reviewed and distributed by Stacker.
