Summer Recipes Ready for the Fourth

With the Fourth just around the corner, knowing what to throw on the grill is a sizzling priority. "Good Morning America" and Emeril Lagasse have teamed up to bring you just the meals you need.

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EJ's Simple BBQ Ribs


2 teaspoons sweet paprika

2 ½ teaspoons mustard powder

1 teaspoon celery salt

1 teaspoon onion powder

1 teaspoon salt

¾ teaspoon crushed red pepper

½ teaspoon garlic powder

¼ teaspoon celery seeds

2 slabs baby back ribs

Vegetable oil for oiling grates

1 recipe Simple Barbeque Sauce, recipe follows


Preheat oven to 300 degrees F.

Combine the paprika, mustard powder, celery salt, onion powder, salt, crushed red pepper, garlic powder and celery seed in a small bowl and mix to blend. Rub ribs on both sides with the seasoning and set aside to rest for 1½ to 2 hours, lightly covered. Stack ribs on a double layer of aluminum foil; wrap tightly. Place on a rack on a baking sheet. Cook until ribs are tender, 1½ to 2 hours.

Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with the Simple Barbecue Sauce on both sides; grill until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve with any leftover sauce if desired.

Yield: 4 servings

Recipes courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Simple Barbeque Sauce


3 tablespoons vegetable oil

1 cup onions, finely chopped

3 cloves garlic, minced

1 teaspoon salt

1 cup ketchup

1 cup beef broth

¾ cup cider vinegar

5 tablespoons light brown sugar

½ teaspoon cayenne pepper

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon celery salt


In a medium saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook until translucent, 2 to 3 minutes. Add the remaining ingredients. Bring to a simmer. Cook, stirring occasionally, for 30 minutes or until sauce has thickened.

Yield: 2 cups, serves 4

Recipes courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Emeril's Brown Sugar BBQ Chicken


1 chicken, rinsed, patted dry, and quartered

1 teaspoon salt

1 teaspoon black pepper

2 cups ketchup

½ cup firmly packed light brown sugar

½ cup molasses

½ cup Worcestershire sauce

¼ cup soy sauce

¼ cup sesame oil

1 2 inch piece of ginger, peeled and grated

1½ teaspoon garlic powder

1½ teaspoon. cumin

1½ teaspoon chili powder


Heat a charcoal or gas grill to medium low heat. Close the grill to thoroughly preheat the grate. Season the chicken with the salt and pepper on all sides. Grill the chicken, turning occasionally, until cooked through and very tender, 45 minutes to 1 hour.

Combine the next 10 ingredients in a stainless steel mixing bowl. Baste the chicken pieces, turning often, until the chicken is well-glazed and very tender, 5 to 10 minutes.

Remove from the grill and serve immediately.

Yield: Serves 4

Recipe Courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Potato Salad with Roasted Garlic Dressing

For the roasted garlic dressing:

½ recipe Roasted Garlic

½ cup chopped parsley

¾ cup olive oil

½ teaspoon salt

¼teaspoon cayenne

For the potato salad:

2½ pounds medium red potatoes, scrubbed, boiled until tender, and quartered

½ cup thinly sliced onions

1 teaspoon salt

1/8 teaspoon freshly ground black pepper


Combine the garlic and parsley in a food processor and puree until smooth. With the motor running, pour the oil through the feed tube in a steady stream. Add the salt and cayenne and pulse a couple of times to mix well.

Combine the potatoes, onions, salt and black pepper in a salad bowl. Add the garlic dressing and toss to coat thoroughly.

Let sit at room temperature or chill for 30 minutes before serving.

Yield: 6 servings

Recipe Courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Roasted Garlic


6 large heads garlic

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper


Preheat the oven to 400ºF.

Cut each head of the garlic crosswise in half. Toss the garlic heads with the olive oil, salt and pepper in a bowl. Turn out the garlic heads onto the center of a sheet of aluminum foil. Bring the ends of the foil together to make a small bag or pouch. Roast for 1 hour, or until the garlic is tender.

Remove the bag from the oven and open it up a bit. Return to the oven for about 10 minutes more. Remove the flesh by squeezing each half clove with your thumb and index finger.

Use immediately or refrigerate in a little olive oil in an airtight container for 2 to 3 days.

Yield: About 1 cup

Recipes courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Melon and Pineapple Agua Fresca


1 cantaloupe, seeded, peeled and rough chopped
¾ to 1 cup granulated sugar, to taste
5 cups water
1 cup small diced pineapple


In a blender, combine the cantaloupe and sugar, puree until smooth and place in a 3 quart pitcher with the water and pineapple. Stir well to combine, making sure that the sugar is completely dissolved, and serve in tall glasses filled with ice.

Yield: 2½ quarts

Recipes courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008