The Fourth of July means family, fun, celebrating, and food. These are some of our favorite recipes to make your 4th of July party fantastic. To wet your whistle, enjoy the Lemonade Iced Tea, or our Blackberry Cocktail.
For party-friendly nibbles, fill your plate with the Barbecue Deviled Eggs, a spicy twist on these Southern classics.
For a fresh take on the humble frankfurter, try the Asian Slaw Dog—it’ll guarantee you get your Fourth of July greens. If you’re looking for BBQ ideas for your Fourth of July party, you’ll love the recipes for Sweet-Hot Baby Back Ribs, and Sweet-and-Savory Burgers.
So get ready to celebrate our independence, enjoy the Fourth of July, and try all of these recipes to make your summer party unforgettable.
Barbecue Deviled Eggs
Two Southern favorites come together to make one out-of-this-world finger food. Mix smoked pork from your barbecue into classic deviled eggs, or substitute liquid smoke, or crumbled bacon for a similar barbecue flavor. The filling is made with mayonnaise, Dijon mustard, salt, pepper, and hot sauce—any additional mix-ins are up to you. We like to garnish our deviled eggs with paprika, but you can skip if it’s not your thing. Consider these deviled eggs completely customizable. Be sure to keep these eggs refrigerated until serving—eggs and mayo are no match for 4th of July heat!
- 12 large eggs
- 1/4 cup mayonnaise
- 1/3 cup finely chopped smoked pork
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon hot sauce
- Garnish: paprika
How to Make It
Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
Sweet-Hot Baby Back Ribs
Your family will devour the tender meat off these ribs in no time. Sweet-Hot ‘Cue Sauce makes their smoky flavor all the more mouthwatering. After removing the membrane (if you’re unsure how to do this, you can ask your butcher to remove it for you) rub the ribs with lime and then massage in the ginger mixture. They’ll need to sit in the refrigerator for 8 hours or overnight. The trick to these tender ribs is grilling them over indirect heat. If you place them directly over the flame you won’t get that melt-in-your-mouth texture you’re looking for.
- 2 tablespoons ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 slabs baby back pork ribs (about 5 1/2 lb.)
- 2 limes, halved
How to Make It
Combine first 4 ingredients in a small bowl.
Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot ‘Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot ‘Cue Sauce.
Sweet-Hot ‘Cue Sauce
- 2 (10-oz.) bottles sweet chili sauce
- 2 cups ketchup
- 1/3 cup firmly packed dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon pepper
- 1/2 teaspoon dried crushed red pepper flakes
- Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
Root Bear Baked Beans
Baked beans are essential to any backyard 4 of July cookout. Your family will come back for seconds after tasting the sweet, barbecue-flavored sauce on these dressed-up canned beans. Start with two cans of pork and beans and add root beer, barbecue sauce, dry mustard, and hot sauce. Soon you’ll have a go-to baked beans recipe that friends and family will ask for time and again. The beans will bake for 55 minutes or until the sauce has thickened. No matter what’s on your 4 of July menu, these Root Beer Baked Beans will no doubt make the perfect accompaniment.
- 3 bacon slices
- 1 small onion, diced
- 2 (16-ounce) cans pork and beans
- 1/2 cup root beer (not diet)
- 1/4 cup hickory-smoked barbecue sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon hot sauce
How to Make It
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Berries With Tequila Cream
We love a theme and what better for the 4th of July than red, white, and blue? For a similar look, use strawberries, blueberries, blackberries, and raspberries. A tequila-infused, custard-like cream is your dash of white. If you want to keep this dessert kid-friendly, swap the tequila or mezcal for orange juice. If you’re 4th of July party is an adult-only affair, serve in dessert goblets with a sprig of mint. If you’re also inviting kiddos (or have a large guest list) use disposable plastic wine cups. You can pre-assemble the cups and stick them on a tray in the refrigerator to pull out just before the fireworks begin.
- 8 egg yolks
- 1/2 cup sugar
- 1/2 cup tequila or mezcal*
- 1 cup heavy cream
- 8 cups assorted fresh berries (such as blueberries, strawberries, blackberries, or raspberries)
- Garnish: fresh mint sprigs
How to Make It
Whisk together egg yolks and sugar in a 2-qt. heavy saucepan; whisk in tequila.
Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)
Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes).
Beat 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended.
Arrange assorted berries in 8 serving dishes, and top evenly with tequila cream. Garnish, if desired. Serve immediately.
*1/2 cup orange juice may be substituted.
Fresh Blackberry Pie
The Fourth coincides with the peak of blackberry season, so don’t miss out on mixing the sweet yet tart berries into this cool pie. To save prep time the day-of mix together the berries and sugar the night before. Chill in the refrigerator overnight. To save even more time, this recipe calls for refrigerated piecrusts. Once your piecrust has been baked, add the filling before placing the pie in the refrigerator to chill for two and a half hours. Don’t skimp on the fridge time or else you might end up with a watery pie. Serve with sweetened whipping cream or vanilla ice cream.
- 1 1/2 cups fresh blackberries
- 1 1/4 cups sugar, divided
- 1/2 (15-ounce) package refrigerated piecrusts
- 3 tablespoons cornstarch
- 1 1/4 cups water
- 1/2 teaspoon vanilla extract
- 1 (3-ounce) package raspberry gelatin
- 4 drops blue liquid food coloring
- Sweetened whipped cream (optional)
How to Make It
Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
Bake at 450° for 7 to 9 minutes or until lightly browned.
Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla. Cook over medium heat, whisking constantly, 7 to 8 minutes or until mixture thickens.
Stir together raspberry gelatin and blue liquid food coloring in a small bowl; whisk into the warm cornstarch mixture.
Spoon blackberries into piecrust. Pour glaze evenly over berries, pressing down gently with a spoon to be sure all berries are coated. Chill 2 1/2 hours. Serve with whipped cream, if desired.