Fourth of July Feast: Rubbed BBQ Ribs with Dr. Pepper Glaze, Smokey Grilled Corn & Perini's Black Eyed Peas

Some foods are synonymous with summertime. Popsicles, hot dogs, perfect burgers, coleslaw, corn on the cob, but the one food that syncs with summer most in my mind is ribs. Sweet & sticky, they're the perfect messy finger-food to share in the backyard. There's something of a communal effort surrounding the preparation of ribs. They take ages to cook, they're an event, they're the perfect way to kill a warm summer afternoon. Grab some cold beer or iced tea & you've got a party. Everyone gathered around the grill coaxing flavor into these meaty bits & licking their chops just seemed like the right way to celebrate summer & the fourth of July.

Smokey Grilled Corn, for 4

4 ears corn, shucked

4 tbsp. butter at room temperature

1 tsp. chili powder

1/2 tsp. black pepper

1 tsp. salt

Pre-heat your grill (this will vary depending on what type of grill you have). Whip the butter with the chili powder, pepper & salt. Coat the ears of corn with the butter mixture & wrap them in foil. Put them on the grill over indirect heat (the coals should be on the opposite side of the corn) & cover the grill. Cook for 15 minutes or until the ears are tender. Serve with remaining butter.

Perini's Black Eyes Peas, for 4 - 6
adapted from Tom Perini's Texas Cowboy Cooking

1/8 lb. salt pork or 2 strips bacon

1/4 c. water

1 medium onion, chopped

1 lbs. fresh, shelled black eyed peas or 2 8 oz. packages frozen black eyed peas

1/2 lb. fresh okra or 1/2 8 oz. package frozen okra, cut into rounds

1 jalapño, minced (optional)

2 c. beef broth

salt to taste

pepper to taste

Cut the salt pork (or bacon) into thin strips & cook in 1/4 c. water until it's evaporated. Remove the salt pork & set aside. Add the onion & cook until translucent (about 4 minutes). Add the peas, okra, jalapeño & enough beef broth to almost cover the peas. Simmer until very tender (up to an hour).

Rubbed BBQ Pork Ribs with Dr. Pepper Glaze, for 4
recipe adapted from Homesick Texan

3 racks of baby back pork ribs

For the rub:
1/4 c. salt
1/4 c. black pepper
1/4 c. Cavender's greek seasoning, or similar seasoning
1 tsp. cayenne pepper
1 tsp. pimenton

For the glaze:
2 c. Dr Pepper (Dublin Dr Pepper if you can find it)
1 c. ketchup
1/2 c. mustard
1/4 c. apple cider vinegar
2 tbsp. molasses or brown sugar
2-4 tsp. chipotle powder

Coat the ribs in the rub mixture & let "marinate" for 30 minutes to an hour. During this time, start your coals, soak your mesquite chips (these make a world of difference in the overall flavor) & get your grill going (the time on this will vary depending on what type of grill you use). Once your coals are hot pour them into half of your grill leaving the other half empty.

Meanwhile, combine all the glaze ingredients in a sauce pan & bring to a boil. Once boiling, turn the heat down to a simmer. Simmer for 20 minutes until good & syrupy.

Brush the ribs with the glaze & place them directly over the coals & sear them for 15 minutes or so on each side. Glaze them again & move them away from the heat to the side with out coals. The internal temperature of the grill should read about 250F. Cover your grill & continue to cook for 1 1/2 to 2 hours, turning & glazing occasionally.

Slice & serve with remaining Dr Pepper glaze.