Recipes to Impress Your 4th of July Guests

June 27, 2014— -- If you are throwing a Fourth of July party and want to impress your guests, no need to stress.

ABC News got the dish on how to make the best barbecue on the block from celebrity chef Edmund Wong.

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Wong also holds cooking classes for the public at the Bellagio, MGM’S AAA Five Diamond hotel in Las Vegas, where he is the executive chef. He teaches over 900 cooks how to prepare world-class, innovative cuisine. In an interview on “Real Biz” Wong suggested using charcoal to give your meat a more “distinct flavor.” Another important tip, “try not to peek, opening the lid too often will let too much heat and smoke escape.”But if you don't have a grill, don't panic.

When Wong stopped by “Real Biz with Rebecca Jarvis” to share his secret grilling tips, we asked him for a simple barbeque recipe you can prepare in the oven.

Here is Edmund Wong’s Barbecued Pork and Beans:

Yield: 4 servings

Ingredients:

½ lb. Slab Bacon, cut into lardons

1 ea. Small Onion, diced

1 ½ cups Barbecue Sauce

¾ cup Brown Sugar

1 cup Smoked Ham Hock, meat picked off bone

2 tbsp. Molasses

1 tbsp. Dry Mustard

4 cups Navy Beans, cooked and drained

Kosher Salt, to taste

Freshly Ground Black Pepper, to taste

Method:

1. Heat oven to 350.

2. Heat bacon in a Dutch oven over medium heat until fat renders.

3. Add onion and cook, stirring, until soft.

4. Add sauce, sugar, meat, molasses, mustard, beans, salt and pepper. Bring to a boil.

5. Cover pot and place in the oven; bake until thick and fragrant, about 1 hour.

Boneless Pork Ribs

Yield: 4 servings

Ingredients:

1 cup Kosher Salt

¾ cup Brown Sugar

¾ cup Granulated Sugar

1/3 cup Ground Black Pepper

¾ cup Paprika

¼ cup Onion Powder

¼ cup Garlic Powder

2 Tbsp. Crushed Chili Flakes

1 Tbsp. Ground Thyme

2 slabs Pork Ribs

1 pint Barbecue Sauce

1 pint Water

Method:

1. Combine all spices. Rub the dry marinade onto the ribs. Let stand overnight in the refrigerator.

2. Heat oven to 350.

3. In a Dutch oven, bring barbecue sauce and water to a boil.

4. Add the ribs, cover pot, and braise in oven until bones can be pulled from the pork. Approximately 2 ½ hours.

5. Lay boneless ribs on a sheet pan. Brush on additional barbecue sauce. Return to oven to glaze.

Plate up

Serve the Pork Ribs on top of the Beans.

Learn to grill this “Barbecued Pork and Beans” recipe from the man himself. Chef Edmund Wong will be teaching this cooking class in Las Vegas on July 5 at Bellagio's Restaurant “Epicurean Epicenter”.