Throughout the year I turn to other cuisines to spice up my everyday cooking. Korean gojuchang chili paste enlivens fish fillets, Provençal olive tapenade augments Italian pasta, Spanish smoked paprika and Middle Eastern za'atar spice spark chicken.
On July 4th, however, I pay homage to my favorite domestic ingredients, employing Kentucky bourbon and tomato ketchup in a sweet and smoky sauce destined for ribs on a grill powered with hickory. Sorghum molasses adds sweetness, while imported chipotle chilies and Dijon mustard imbue the smoky, tangy layers of flavor we crave. I love this American melting-pot style of cooking; tried and true standards acquire new life.
Kentucky bourbon likewise adds power to black tea for a cocktail we happily sip all day long. Fresh lemon and slices of local cucumber add cooling elements.
As for the pork ribs, the young Americans in our crowd prefer baby back ribs mostly for the pleasure of gnawing on the bones. Back ribs originate from the blade and center section of the pork loin, and are smaller and less fatty than spareribs. A rack weighs about 1 ½ pounds and serves two to three people. I'm partial to country-style pork ribs, cut from the sirloin or rib end of the pork loin, with generous meatiness and rich flavor. You'll need a knife and fork to enjoy them.
Baby back ribs cost considerably more than country ribs and take twice the time to cook, so plan accordingly. My husband says he enjoys either one when slathered with this dump-and-stir no-cook bourbon basting sauce.
Whichever ribs you choose to cook, be sure to set the grill up for indirect cooking — that is, no heat source directly under the meat. This allows you to use the grill somewhat like an oven with heat swirling all around, but with little chance of charring.
Always heed the pro's advice: The better the coals, the better the flavor of the meat. Natural, hardwood charcoal costs a bit more, but delivers on two fronts: lots of heat and good, clean wood flavor. I nestle chunks of hickory (soaked in water so they smoke and smolder when added to the grill) among the charcoal for added flavor.
A patriotic red, white and blue dessert likewise reflects our all-inclusive appetite: a light, coconut milk and Greek yogurt pudding (panna cotta) topped with strawberries and native North American blueberries. Small canning jars or jelly glasses make attractive individual servings.
