Here’s my contribution for tonight’s cookout.

Pineapple-Braised Ribs with Honey-Garlic Tomato Glaze

Adapted from Killer Ribs by Nancy Davidson.

Ingredients

For the Glaze:

1/8 cup olive oil

1/8 cup chopped onion

1 teaspoon minced fresh garlic

2 cups ketchup

3/4 cup packed dark brown sugar

1/2 cup apple cider vinegar

1/2 cup apple juice

1/8 cup honey

3/4 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon celery seed

2 racks of pork spare ribs

Your favorite dry rub

3 cups pineapple juice

Procedure

1. Remove the membrane and trim the ribs. Rub each rack liberally with your favorite dry rub. Place ribs in the refrigerator over night.

2. Lightly sauté the onions and garlic with the olive oil in a saucepan. Add the remaining glaze ingredients and heat until the sauce bubbles. Remove from the heat and let cool to room temperature.

3. Remove the ribs from the fridge while you preheat your smoker to 225 degrees. Place the ribs in the smoker, meat side up, and smoke for 3 hours at 225 degrees.

4. Remove the ribs and wrap each slab meat-side down in double aluminum foil. Pour 1 1/2 cups of pineapple juice over each rack and seal foil tightly. Place ribs back into the smoker and cook for an additional hour.

5. Remove ribs from the smoker and the foil. Lightly apply more dry rub, and then place back into smoker, meat side up, to cook for an additional hour or until done.

6. Brush glaze on top of the ribs and continue to cook until the sauce caramelizes. Remove from the smoker, slice, and serve.

Fresh Corn Salad

Adapted from The Barefoot Contessa Cookbook by Ina Garten.

Ingredients

4 ears of corn, shucked

1/2 cup small-diced red onion

1 1/2 tablespoons cider vinegar

1 1/2 tablespoons good olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves

Procedure

1. In a large pot of boiling salted water, cook the corn for 3 to 5 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Rosé Sangria

Adapted from Bobby Flay’s Boy Gets Grill

Ingredients

1 bottle (750 ml) dry rosé, preferably Spanish or French

1 cup orange juice, preferably fresh

1/2 cup brandy

1/2 cup triple sec

1/4 cup simple syrup, or more to taste

3 cups sliced oranges, lemons, limes, apples, and blackberries or blueberries

Ice (optional)

Procedure

1. Combine the wine, orange juice, brandy, triple sec, and simple syrup in a large pitcher. Taste for sweetness, adding more simple syrup if needed. Add half of the fruit and refrigerate for at least 8 hours and up to 24 hours.

2. When ready to serve, strain out the fruit that’s been sitting in the pitcher and discard. Stir in the remaining fruit and serve the sangria straight up or over ice.