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.
Start Slideshow

1 of 5

White Bean Dip with Herbs

Credit: © Tina Rupp
Go to Recipe

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

Advertisement
Advertisement

2 of 5

Tuscan-Style Spareribs with Balsamic Glaze

Credit: © Tina Rupp
Go to Recipe

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

Go to Recipe

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.

Advertisement

4 of 5

Chopped Salad with Beets, Beans, Goat Cheese and Hazelnuts

Credit: © Roy Zipstein
Go to Recipe

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

Go to Recipe

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

Replay gallery

Share the Gallery

Up Next

By Food & Wine