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Classic Barbecued Ribs and Sausage for The Fourth of July. Of Your Choice. World Cuisine Today www

Grilling out is always fun on the 4th of July in the United States. There are many traditions. Some like to barbecue baby back ribs or beef ribs and simmer or grill some sausages. Here are some nice recipes for both. Pair with your favorite summertime beverage like lemonade, ginger ale, Shirley Temples, or a sparkling beer or wine. Don't forget the corn on the cob, or coleslaw.

Classic Barbecued Ribs


Five pounds baby back ribs or beef ribs

Eight sausages of choice pork, turkey or chicken

Dry Rub

Two teaspoons Paprika

Two teaspoons Ceyenne

Two Tablespoons Chili Powder

Two Tablespoons ground Cardamom

Two Tablespoons black pepper

Two Tablespoons garlic powder

Two Tablespoons onion powder

One cup light brown sugar

Two Tablespoons Kosher salt

Two Tablespoons sweet Paprika

Two Tablespoons dried Parsley

Splash Sauce

One half cup apple vinegar

One cup apple juice

One stick of butter melted or one half cup canola oil

Barbecue Sauce

One and a half cups Ketchup or tomato puree

Two Tablespoons maple syrup

Two Tablespoons Dijon mustard

Two Tablespoons Worcestershire sauce

Two Tablespoons cider vinegar

One Tablespoon hot red pepper sauce

One Tablespoon lemon juice

One half teaspoon Ceyenne pepper

One half teaspoon liquid smoke

Two Tablespoons olive oil

Salt and pepper to taste

For the Bratwurst

One mild tasting light beer with or without alchohol

A high quality Dijon mustard


1) Mix all the ingredients for the dry rub together in a non reactive bowl. Do the same with the splash sauce.

2) Wash and pat dry your ribs. Cut full slabs in half or quarters if desired. Using heavy duty foil place the ribs. Sprinkle liberally on both sides with the dry rub to taste. Next paint with the splashing sauce.

3) In a small saucepan cook the garlic and oil. Add the ingredients for the barbecue sauce bring to a quick boil and then reduce heat to low. Simmer for fifteen minutes.

4) If cooking indoors, place your ribs on a cookie sheet and bake at 375 F for fifteen minutes, then reduce heat to 350 F for another 45 minutes to one hour until the inside temp is 180 F. The final 15 minutes remove the foil and paint on both sides with the sauce.

If cooking outdoors: Place your meat foil packets tightly sealed with a few holes poked for ventilation on to a medium hot grill that is clean and painted with a bit of oil. Cook covered and vented on medium low indirect heat for one hour. The last fifteen minutes grill directly and paint with your sauce, reserving some to serve heated with your finished ribs.

5) For the sausages poke with a fork so they will not explode. Simmer in the sparkling beer mixed with enough water to cover for twenty minutes. Then grill in a pan with a bit of neutral oil such as canola or corn. When golden brown serve hot.

If grilling outdoors: Poke liberally with a fork and grill on a clean greased medium hot grill on direct heat for eighteen to twenty four minutes until the internal temp is at least 170 F.

Serve with sausage rolls or buns, heated barbecues sauce, mustard, relish, onion, or kraut; and a salad or cole slaw.

Happy Fourth of July from World Cuisine Today!

World Cuisine Today June 30, 2018

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