Independence Day Food Ideas

Ingredients

• 2 racks of baby back ribs
• 1 cup barbecue sauce
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 1 pound rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls, halved
• 1/2 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 2 cups strawberries, hulled and sliced
• 2 cups blueberries
• 2 cups whipped cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 cup hummus
• 1 cup assorted veggies
• 1 cup pita chips
• 6 ears of corn, husked
• 1/2 cup butter, melted
• Salt to taste
• 2 cups lemonade
• 1 cup fresh strawberries, sliced
• 1 cup blueberries
• Mint leaves for garnish

Instructions

1. Preheat your grill to medium heat (about 350°F/175°C). Mix olive oil, paprika, brown sugar, garlic powder, salt, and pepper to create a rub. Apply rub to the ribs thoroughly and grill for about 2 hours, turning occasionally. Brush ribs with barbecue sauce in the last 30 minutes.
2. Cook rotini pasta until al dente, then cool under cold water. In a bowl, combine pasta, cherry tomatoes, mozzarella balls, and basil. Whisk together olive oil, red wine vinegar, salt, and pepper, then pour over salad. Chill for at least 30 minutes before serving.
3. Whisk whipped cream, powdered sugar, and vanilla extract until soft peaks form. Layer strawberries, blueberries, and whipped cream in cups. Chill until serving.
4. Whisk soy sauce, honey, sesame oil, minced garlic, and grated ginger. Marinate meats or veggies for at least 30 minutes before grilling.
5. Arrange hummus in a bowl and surround it with assorted veggies and pita chips.
6. Boil water and add husked corn; cook for 5-7 minutes until tender. Drain, brush with melted butter, and sprinkle salt.
7. Combine lemonade with sliced strawberries and blueberries in a pitcher. Garnish with fresh mint leaves and serve chilled.