Fourth of July: Roasted Pork Ribs Menu

By Food & Wine
Updated May 25, 2017
A complete July 4th menu, with Tuscan-style spareribs with balsamic glaze and a chopped salad with beets, beans, goat cheese and hazelnuts.
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White Bean Dip with Herbs

TINA RUPP
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Drizzling a high quality olive oil over this dip will add depth and complexity.

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Tuscan-Style Spareribs with Balsamic Glaze

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Bruce Aidells, author of Bruce Aidells's Complete Book of Pork, loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he finishes the ribs with a simple balsamic glaze.

3 of 5

Watermelon and Arugula Salad with Walnuts

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This recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the '90s, this fruity vinaigrette will be a revelation.

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Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts

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Reserve the beet greens and use them as a bed for whole grilled fish: Clean the greens, then wilt them in a saucepan with a bit of water, olive oil and salt.

5 of 5

Hazelnut-Nutella Sandwich Cookies

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Ground hazelnuts in the dough give these Nutella sandwich cookies extra crunch.

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