GMA’s Fourth of July Barbecue Recipes!

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Happy fourth of July!  I don’t know about you but it doesn’t feel like it’s officially summer until the July fourth weekend rolls around.  What do you like to do on the nation’s birthday?  I love the fireworks, family games and togetherness but more than anything… I love the FOOD (sorry kids – you came in a close second, though…)!!!  Is there any better fare than the good eats you can cook up on your grill?  If you are a barbecuing maniac like I am, you will love these recipes featured on Good Morning America. 

EJ’s Simple BBQ Ribs

Ingredients

• 2 teaspoons sweet paprika
• 2 ½ teaspoons mustard powder
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¾ teaspoon crushed red pepper
• ½ teaspoon garlic powder
• ¼ teaspoon celery seeds
• 2 slabs baby back ribs
• Vegetable oil for oiling grates
• 1 recipe Simple Barbeque Sauce, recipe follows

Directions

Preheat oven to 300 degrees F.

Combine the paprika, mustard powder, celery salt, onion powder, salt, crushed red pepper, garlic powder and celery seed in a small bowl and mix to blend. Rub ribs on both sides with the seasoning and set aside to rest for 1½ to 2 hours, lightly covered. Stack ribs on a double layer of aluminum foil; wrap tightly. Place on a rack on a baking sheet. Cook until ribs are tender, 1½ to 2 hours.

Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with the Simple Barbecue Sauce on both sides; grill until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve with any leftover sauce if desired.

MORE after the jump!

Simple Barbeque Sauce

Ingredients

• 3 tablespoons vegetable oil
• 1 cup onions, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 cup ketchup
• 1 cup beef broth
• ¾ cup cider vinegar
• 5 tablespoons light brown sugar
• ½ teaspoon cayenne pepper
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon celery salt

Directions
In a medium saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook until translucent, 2 to 3 minutes. Add the remaining ingredients. Bring to a simmer. Cook, stirring occasionally, for 30 minutes or until sauce has thickened.

Yield: 2 cups, serves 4

Emeril’s Brown Sugar BBQ Chicken

Ingredients

• 1 chicken, rinsed, patted dry, and quartered
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups ketchup
• ½ cup firmly packed light brown sugar
• ½ cup molasses
• ½ cup Worcestershire sauce
• ¼ cup soy sauce
• ¼ cup sesame oil
• 1 2 inch piece of ginger, peeled and grated
• 1½ teaspoon garlic powder 
• 1½ teaspoon. cumin 
• 1½ teaspoon chili powder

Directions

Heat a charcoal or gas grill to medium low heat. Close the grill to thoroughly preheat the grate. Season the chicken with the salt and pepper on all sides. Grill the chicken, turning occasionally, until cooked through and very tender, 45 minutes to 1 hour.

Combine the next 10 ingredients in a stainless steel mixing bowl. Baste the chicken pieces, turning often, until the chicken is well-glazed and very tender, 5 to 10 minutes.

Remove from the grill and serve immediately.

Yield: Serves 4

Potato Salad with Roasted Garlic Dressing

Ingredients for the roasted garlic dressing:

• ½ recipe Roasted Garlic
• ½ cup chopped parsley
• ¾ cup olive oil
• ½ teaspoon salt
• ¼teaspoon cayenne

For the potato salad:

• 2½ pounds medium red potatoes, scrubbed, boiled until tender, and quartered
• ½ cup thinly sliced onions
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions:

Combine the garlic and parsley in a food processor and puree until smooth. With the motor running, pour the oil through the feed tube in a steady stream. Add the salt and cayenne and pulse a couple of times to mix well.

Combine the potatoes, onions, salt and black pepper in a salad bowl. Add the garlic dressing and toss to coat thoroughly.

Let sit at room temperature or chill for 30 minutes before serving.

Yield: 6 servings

Roasted Garlic

Ingredients

• 6 large heads garlic 
• 1 tablespoon olive oil 
• ½ teaspoon salt 
• ¼ teaspoon freshly ground black pepper

Directions
Preheat the oven to 400ºF.

Cut each head of the garlic crosswise in half. Toss the garlic heads with the olive oil, salt and pepper in a bowl. Turn out the garlic heads onto the center of a sheet of aluminum foil. Bring the ends of the foil together to make a small bag or pouch. Roast for 1 hour, or until the garlic is tender.

Remove the bag from the oven and open it up a bit. Return to the oven for about 10 minutes more. Remove the flesh by squeezing each half clove with your thumb and index finger.

Use immediately or refrigerate in a little olive oil in an airtight container for 2 to 3 days.

Yield: About 1 cup