From above, a wooden platter lined with parchment holds lacquered mahogany ribs sliced into neat sections, fanned beside a mound of charred yellow corn slaw flecked with green herbs, curls of red onion, scattered blueberries, pickle chips, and a small bowl of glossy BBQ sauce, all garnished with chopped chives and tiny American flag toothpicks.

Stars & Stripes Bourbon-Maple BBQ Ribs with Charred Corn Slaw

Category BBQ
Prep 30 minutes
Cook 150 minutes
Style American
Technique Grilling
Diet Friendly Gluten-Free

Daily Recipe: July 04, 2026

Nothing says a New York City Fourth of July cookout like smoky, saucy barbecue piled high on a toasted bun with patriotic color on the plate. This recipe features slow-grilled baby back ribs glazed in a glossy bourbon-maple BBQ sauce, then served with charred street-corn slaw and quick red-white-and-blue pickled onions and blueberries for a festive, iconic American presentation. The ribs bring deep smoky flavor, the sauce adds sweet tang and shine, and the slaw keeps everything bright, crunchy, and camera-ready.

Ingredients (for 6)

Preparation

  1. Step 1 - 🔥🍖🌡️
    Preheat the grill for indirect medium heat to 300 to 325°F. For charcoal, bank the coals to one side. For gas, leave one burner off for indirect cooking.
  2. Step 2 - 🥣🧂🍖
    Pat the ribs dry. Mix 1/4 cup brown sugar, 1 1/2 tbsp smoked paprika, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, chili powder, cayenne, 1 1/2 tsp kosher salt, and 1 1/2 tsp black pepper. Rub all over both sides of the ribs.
  3. Step 3 - 🍖🔥⏳
    Place the ribs bone-side down over indirect heat. Cover and grill for 1 hour 45 minutes to 2 hours, rotating occasionally, until tender but not falling apart.
  4. Step 4 - 🥃🍅🥄
    In a saucepan over medium heat, combine ketchup, tomato paste, bourbon, 1/4 cup apple cider vinegar, maple syrup, mustard, Worcestershire sauce, remaining 1/4 cup brown sugar, remaining 1/2 tbsp smoked paprika, remaining 1/2 tsp garlic powder, remaining 1/2 tsp onion powder, and a pinch of salt and pepper. Simmer 12 to 15 minutes, stirring, until thick and glossy.
  5. Step 5 - 🧅🫐🥗
    Toss the sliced red onion with the remaining 1/4 cup apple cider vinegar, a pinch of salt, and 1 tsp sugar if desired. Let sit at least 15 minutes, then gently fold in the blueberries just before serving.
  6. Step 6 - 🌽🔥🔪
    Brush the corn with neutral oil and grill over direct heat for 8 to 10 minutes, turning until lightly charred. Cool slightly, then cut the kernels off the cobs.
  7. Step 7 - 🥬🌽🍋
    In a large bowl, combine green cabbage, red cabbage, grilled corn kernels, mayonnaise, sour cream, lime zest, lime juice, celery seed, chives, parsley, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Toss well and chill until ready to serve.
  8. Step 8 - 🍖🖌️🔥
    When the ribs are tender, brush them generously with BBQ sauce. Move them over direct heat for 3 to 5 minutes, turning and brushing again, until sticky and lightly charred.
  9. Step 9 - ⏲️🔪🍽️
    Let the ribs rest for 10 minutes, then slice between the bones.
  10. Step 10 - platter🍴🇺🇸
    Arrange the ribs on a platter with extra sauce on the side. Add the corn slaw alongside, then scatter the quick-pickled onions, blueberries, and dill pickle chips over and around the platter before serving.

Additional

For extra smokehouse flavor, add soaked wood chips to the grill. If you want a full cookout spread, serve with baked beans, watermelon, and skillet cornbread. Kids can help whisk the sauce, toss the slaw, and place the red onion and blueberry garnish for the patriotic finish.