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A July 4th Cookout

Barbecued ribs, baked beans, and buttermilk coleslaw make up the classic American backyard barbecue Like this menu? Become a member for access to thousands of recipes and menu ideas!Fire up the grill for this festive menu of all-American favorites. Apples and bacon lend a sweet-smoky edge to both pork ribs and made-from-scratch baked beans (if your grill is charcoal-powered, check out the charcoal version of the ribs recipe). A classic coleslaw and grilled corn on the cob round out the meal. And poppyseed shortcakes with billowy whipped cream and red and blue berries finish the cookout on a patriotic note.

the menu

Apple-Bacon Barbecued Ribs (Gas Grill Version) Cider & Bacon Baked Beans Buttermilk & Herb Cole Slaw Grilled Corn on the Cob with Thyme & Roasted Red Pepper Butter Lemon-Poppyseed Shortcakes with Summer Berries

Shopping List

Fresh Produce 8 ears corn 1 small Savoy cabbage (about 1-1/4 lb.) 1 large carrot (about 6 oz.) 1 small celery root (about 10 oz.) 1 small sweet onion 1 medium onion 1 large shallot 1 head garlic 1 small bunch fresh marjoram 1 small bunch fresh chives 1 small bunch fresh flat-leaf parsley 1 small bunch fresh thyme 1-1/2 pints strawberries 1 cup blueberries 1 cup raspberries 1 cup blackberries 3 medium lemons 1 Granny Smith apple

Meat, Eggs & Dairy 2 racks St. Louis-style spareribs, 3 to 3-1/2 lb. each (or 3 racks baby back ribs, 2 to 2-1/2 lb. each) 3 cups heavy cream 14 oz. thick-cut bacon (12-13 slices) 10 oz. (1-1/4 cup) unsalted butter 1/3 cup buttermilk

Other Groceries 2 cups hickory wood chips 1 lb. dried Great Northern beans 6 cups lower-salt chicken broth 1 cup hard apple cider 1/4 cup pure maple syrup 3/4 cup ketchup 3/4 cup cider vinegar 3/4 cup apple juice 2 jarred roasted red peppers 2 Tbs. poppyseeds

Pantry Staples 13-1/2 oz. (about 3 cups) all-purpose flour 1 cup granulated sugar 1/2 cup extra-virgin olive oil 1-1/2 Tbs. baking powder 1-1/2 Tbs. sherry vinegar 1-1/2 Tbs. dry mustard 2-1/2 tsp. ancho chile powder 2-1/2 tsp. sweet paprika, preferably Hungarian 2 tsp. Worcestershire sauce 1-1/4 tsp. ground cumin 1-1/4 tsp. celery seed 3/4 tsp. table salt 1/2 tsp. celery seeds 1/4 tsp. freshly grated nutmeg 1/8 tsp. ground cloves Kosher salt Black peppercorns

Menu Timeline

This timeline is built to accommodate the longer-cooking spareribs. If you use baby back ribs instead, you can start them an hour later.

Two days ahead: Soak the beans overnight

The night before the cookout: Make the baked beans. Make the roasted red pepper butter. Make and bake the poppyseed shortcakes.

7 hours ahead: Soak the wood chips. Trim the rib racks. Mix the spice rub and rub it on the rib racks.

6 hours ahead: Start the fire and begin smoking the wood chips.

5-1/2 hours ahead: Start smoking the ribs on the grill. Make the barbecue sauce and mop.

3-1/2 hours ahead: Continue to cook the ribs, basting occasionally. Shred the cabbage and other vegetables for the slaw. Set the slaw in a colander to drain.

1 hour ahead: Reheat the beans and simmer for 40 to 60 minutes. Make the buttermilk dressing and toss it with the cole slaw. Shuck the corn and toss it with seasonings. Toss the berries with sugar.

30 minutes ahead: Wrap ribs in aluminum foil and let them rest at room temperature. Grill the corn.

After dinner: Whip the cream; assemble and serve the shortcakes.