Menu: A Labor Day Barbecue
- Kansas City-Style Spareribs with Barbecue Sauce
- Memphis-Style Dry Ribs
- Barbecued Baked Beans
- Jude’s Perfect Potato Salad
- Tomato-Cheddar Tart
- Summer Bean Salad
- Grilled Corn with Herbed Goat Cheese Butter
- Blackberry Pie
More About This Menu
- This menu calls for spareribs; they’re thicker and meatier than baby back ribs, so they’ll take a bit longer to cook. You’ll know the ribs are ready when the meat shrinks back from the end of the bone about ½ inch; you should be able to pull the meat apart with your fingers. For more tips on cooking perfect ribs, see our primer on how to grill ribs »
- Once the ribs are grilling, get started on the barbecued baked beans, which will need about two hours in the oven.
- Throw the ears of corn onto the grill when the ribs have nearly finished cooking. For shucked corn, allow 3–4 minutes of cooking time; corn in the husks require 6–8.
- No cookout is complete without a refreshing, cold drink. Rather than mixing them individually, keep a crowd happy with large pitchers filled with summer cocktails. For recipe ideas, see our gallery of pitcher cocktails »