Ribs, Cole Slaw And Patriotic Dessert For The Fourth Of July

Flawless fare for the Fourth of July! Most of the preparation of BBQ spareribs, coleslaw and the Star Spangled Dessert is done ahead. Add your favorite potato salad, a large platter of radishes, raw sugar snap peas, baby carrots and cherry tomatoes, and crusty Tuscan breads to complete the main course. You are free to play tennis or golf or hit the beach in the morning, then in the afternoon put the finishing touches on the dinner. Heat up the grill to glaze the ribs and arrange the dishes on the buffet table. Just before dessert, assemble strawberry- and blueberrytopped meringue “nests” and serve at once. Pour red wine, white wine and Blue Moon Beer throughout the evening to celebrate Independence Day. Bon appétit!

Spicy Asian Style BBQ Spareribs(Serves 6 generously)4 pounds pork spareribsMarinade:1 cup hoisin sauce

4 cloves garlic, minced

1/3 cup rice wine vinegar

1/3 cup soy sauce

1/3 cup honey

2 tablespoons toasted sesame oil

About 1 tablespoon Sriracha chili sauce, or more to tasteGlazing sauce:6 tablespoons honey

1 tablespoon hot water

1 tablespoon dark brown sugar

2 limes, juiced

3 tablespoons soy sauce

2 teaspoons sesame oil

Red pepper flakes to tasteTo prepare:In a mixing bowl, whisk hoisin sauce, garlic, vinegar, soy sauce, honey, sesame oil and Sriracha sauce together until blended. Taste and adjust the seasonings, adding black pepper if necessary.

Place the ribs in a large shallow nonreactive pan, coat both sides with marinade, cover with plastic wrap, and refrigerate at least 12 hours or overnight. Turn the meat over every once in a while.

The next day, preheat oven to 300 degrees F.

Line a large sheet pan with heavy-duty foil and top with a wire rack.

Arrange the ribs on the rack, meat side up, shaking off the marinade.

Roast until tender, about 2 hours.

Meanwhile, prepare the glazing sauce. Whisk honey, water, sugar, lime juice, soy sauce, sesame oil, and red pepper flakes together in a bowl. Baste the nearly cooked ribs with the glaze until the surface is brown and glossy. Turn ribs, bone side up, and glaze again. Can be done ahead to this point, held at room temperature.To finish:Preheat the grill to high.

Brush the ribs with glaze and grill them until lightly charred, flip, baste, and char the other side.

Transfer to a platter, cutting the ribs into serving side portions and serve at once.

Have warm wet towels or paper towels for wiping fingers.Paige’s Red Cabbage Slaw(Serves 6)1 small to medium head red cabbage, shredded

5 carrots, peeled, shredded

1 medium white onion, chopped

1/3 cup flat leaf parsley leaves, chopped

About 1/4 cup pear-infused white balsamic vinegar or more to taste

About 1/3 cup extra virgin olive oil

Juice of 2 limes, start with 1/3 cup, then add according to taste

Sea salt and freshly ground black pepper to tasteTo prepare:Shred cabbage in food processor and transfer to a mixing bowl.

Add carrots, onion, and parsley and mix well. Season to taste with salt and pepper.

In small bowl, whisk together vinegar, oil and lime juice.

Pour dressing over the vegetables until they glisten, season with salt and pepper, taste and adjust the seasonings.

Let stand at room temperature at least 2 hours before serving. For the best taste refrigerate overnight.Red, White And Blue Dessert(Serves 6)For the meringue nests:4 large egg whites

1/4 teaspoon cream of tartar

Pinch of salt

1 cup sugar, divided into 3/4 and 1/4 cup amounts

1 tablespoon pure vanilla extract

1 teaspoon pure almond extract

1/3 cup unsweetened organic finely shredded coconut

Optional: 1/3 cup finely chopped blanched almondsFor the filling:2 pints blood orange sorbet or your favorite ice cream

1 pint blueberries, washed, stems removed and patted dry

1 pint strawberries, rinsed, hulled and slicedTo prepare the meringue nests:Preheat oven to 200 degrees F.

Line a large baking sheet with aluminum foil, crimping the foil around the edges to make it adhere.

Lightly grease the foil with butter, sprinkle with flour, and tap off excess flour.

Using a 3-inch round cookie cutter, trace circles with the point of a knife as a guide for piping the meringue onto the sheet and set aside.

In an electric mixer bowl fitted with whisk attachment, add egg whites and mix at low speed.

When the whites are foamy, add the cream of tartar and a pinch of salt, increase the speed, and beat until soft peaks form.

With the beaters running, gradually add 3/4 cup of sugar 1 tablespoon at a time. Continue beating until stiff glossy peaks form.

Beat in vanilla and almond extracts.

Scrape down the sides of the bowl and gently sprinkle with coconut, remaining quarter cup of sugar, and optional almonds and gently fold them in.

With spoon or large open tip on the pastry bag pipe the meringue inside the circles on the prepared sheet.

Make an indent in the center forming a nest and bake at 200 degrees F until the meringue is set and has light beige tint on the edges, about 1 to 1.5 hours. Let cool completely in a turned off oven. Can be done ahead carefully peel off the foil and store in an airtight container.

Just before serving, soften sorbet

Pat blueberries and strawberries dry with paper towels, pick over and remove stems.

Reserve six perfect strawberries for garnish and slice remaining berries. Fold blueberries and strawberries together.

Set the nests on individual dessert plates.

Fill the indent with sorbet or ice cream, top with berries, and serve at once.

Garnish with a perfect berry on the side.