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

Name: Stars & Stripes Bourbon-Maple BBQ Ribs with Charred Corn Slaw
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 racks (about 7 lb total) baby back pork ribs silver skin removed; 4 ears corn on the cob husks removed; 1/2 medium head green cabbage finely shredded; 1/4 medium head red cabbage finely shredded; 1 cup blueberries fresh; 1 large red onion thinly sliced; 1 cup dill pickle chips drained; 1/4 cup tomato paste; 1/2 cup bourbon; 1/2 cup apple cider vinegar divided; 1/3 cup maple syrup; 1 cup ketchup; 2 tbsp yellow mustard; 1 tbsp Worcestershire sauce; 2 tbsp smoked paprika divided; 2 tsp garlic powder divided; 2 tsp onion powder divided; 1 tsp chili powder; 1/4 tsp cayenne pepper; 1/2 tsp celery seed; 1/2 cup mayonnaise; 1/4 cup sour cream; 1 lime zested and juiced; 3 tbsp fresh chives finely chopped; 1/4 cup fresh parsley chopped; 1/2 cup brown sugar divided; 2 1/2 tsp kosher salt divided; 2 tsp black pepper divided; 2 tbsp neutral oil

Sticky patriotic BBQ ribs with smoky corn slaw.

Category BBQ

Prep 30 minutes

Cook 150 minutes

Style American

Technique Grilling

Diet Friendly Gluten-Free

Daily recipe · July 04, 2026

A little about this dish

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)

Baby back pork ribs — 3 racks (about 7 lb total) — silver skin removed
Corn on the cob — 4 ears — husks removed
Green cabbage — 1/2 medium head — finely shredded
Red cabbage — 1/4 medium head — finely shredded
Blueberries — 1 cup — fresh
Red onion — 1 large — thinly sliced
Dill pickle chips — 1 cup — drained
Tomato paste — 1/4 cup
Bourbon — 1/2 cup
Apple cider vinegar — 1/2 cup — divided
Maple syrup — 1/3 cup
Ketchup — 1 cup
Yellow mustard — 2 tbsp
Worcestershire sauce — 1 tbsp
Smoked paprika — 2 tbsp — divided
Garlic powder — 2 tsp — divided
Onion powder — 2 tsp — divided
Chili powder — 1 tsp
Cayenne pepper — 1/4 tsp
Celery seed — 1/2 tsp
Mayonnaise — 1/2 cup
Sour cream — 1/4 cup
Lime — 1 — zested and juiced
Fresh chives — 3 tbsp — finely chopped
Fresh parsley — 1/4 cup — chopped
Brown sugar — 1/2 cup — divided
Kosher salt — 2 1/2 tsp — divided
Black pepper — 2 tsp — divided
Neutral oil — 2 tbsp

Preparation

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.
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.
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.
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.
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.
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.
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.
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.
Step 9 — ⏲️🔪🍽️

Let the ribs rest for 10 minutes, then slice between the bones.
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.

A final fox tip

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.