Happy Independence Day!
Ribs, pasta salad and a refreshing drink are the main ingredients for a great backyard barbecue.
"Good Morning America" enlisted the help of Food Network chef G. Garvin who shared his simple and delicious grilled food, plus a sweet drink to sip with the meal.
Check out all of his recipes below and tag "GMA" on social media with your own backyard barbecue!
Star-spangled sangria perfect for the 4th of JulyWatermelon Lemonade
Ingredients
4 ounces store-bought lemonade
4 ounces watermelon juice
1 tablespoon simple syrup
Fresh mint
Directions
Combine lemonade and watermelon juice, then stir in simple syrup. Serve over ice and garnish with fresh mint.
Fusilli pasta with grilled cherry tomatoes and fresh basil
Ingredients
1/2 cup red and yellow cherry tomatoes, grilled
1 pound fusilli pasta, cooked and cooled
1 yellow bell pepper, diced rib removed
4 ounces feta cheese
2 cups fresh basil
2 ounces olive oil
2 ounces shaved Parmesan
2 ounces red wine vinegar
1 teaspoon red chili flakes
Kosher salt and pepper, to taste
Directions
Start by cooking the pasta. Season water with salt and once it comes to a rolling boil, cook for 7 to 10 minutes. Remove from water, cool and place into the refrigerator.
Season the tomatoes with oil, salt and pepper and place onto the grill for 4 to 6 minutes constantly moving. Remove and set aside.
Combine all the ingredients with the pasta.
Place the tomatoes on top, add the feta cheese and drizzle with the oil and vinegar.
G. Garvin's Slow Bake Baby Back Ribs and BBQ Sauce
Ingredients
For the BBQ sauce
1 tablespoon canola oil
3 tablespoons diced jalapeño
2 tablespoons diced garlic
3 cups ketchup
1 cup orange juice
1/4 cup molasses
1/4 cup Coca-Cola
1/4 cup Uncle Nearest
1/2 cup brown sugar
1 tablespoons liquid smoke
1 teaspoon garlic salt
For the ribs
6 slabs baby back ribs
2 cups bbq spice blend
1/2 cup lemon juice
1/2 cup water
1/4 cup honey
Directions
Start by washing the ribs and removing the silver skin and season the ribs with the BBQ spice blend on both sides. Take the remaining spice and mix with the lemon juice, honey and water.
Place on the high side of the grill for 3 to 4 minutes per side for grill marks. Once they are turned, brush the ribs on both sides for the next ten minutes. When the ribs are seared on both sides move to the low side of the grill and continue to cook for 2 hours really slowly and continuously basting with the honey, lemon and water.
To make the sauce: In a large saucepan add the oil and allow it to heat to get hot. Next add the jalapeño, garlic, and shallots. Sauté for a moment and then stir in the UN let the alcohol burn off then add the ketchup.
Sauté for 2 minutes, then add orange juice, liquid smoke, molasses, brown sugar, and Coca Cola.
Finally add, garlic salt and whisk it together until all ingredients are blended and allow sauce to come to a boil.
Serve ribs with homemade BBQ sauce on long platter.
Recipes reprinted with permission courtesy of G. Garvin.
