Looking for something different for this Fourth of July weekend barbecue? How about trying Country Ribs with Mango BBQ Sauce along with Grilled Corn on the Cob and Watermelon-Cucumber Salad?

These recipes will definitely spice up those taste buds. Country style ribs will cook faster than whole slabs and you can test them with a skewer after 30-45 minutes on the grill.

Country Ribs with Mango Barbecue Sauce

(makes 9-12 ribs, 1 and 1/2 cups sauce)

For the ribs:

Combine for rub:

1 tablespoon each chili powder, kosher salt and black pepper

2 teaspoons dried pasilla chile, crushed *

1/2 teaspoon ground ginger

Zest of 1 lime

3 lbs. country ribs, trimmed of excess fat

For the sauce:

Saute in 2 tablespoons olive oil; reduce:

1/4 cup onion, diced

1 tablespoon garlic, minced

2 teaspoons fresh ginger, minced

1 and 1/2 cups mango juice

Juice of 1 lime

Stir in:

1 cup honey

3 tablespoons prepared yellow mustard

1 teaspoon chili powder

Salt and pepper to taste

Combine first 6 ingredients in a bowl and rub onto ribs.

Saute onion, garlic and ginger for the sauce in olive oil in a sauce pan over medium heat to high and reduce until thickened about 15 minutes. Stir in honey mustard and chili powder; season. Transfer sauce to a container, cover, and store in the refrigerator up to 1 week

* Crush the dried pasilla chili until it resembles red pepper flakes, I like to use a mortar and pestle, but a food processor or coffee grinder will work also.

NOTE:  Ribs can be placed in a pan, sealed tightly with aluminum foil and baked in a low temp (300 degrees) for 1-1/2 hours before  grilling.

Grilled Corn on the Cob

6 ears fresh sweet corn, shucked and halved

1 stick butter melted

2 Tablespoons orange juice

2 teaspoons chipoltles in adobo, minced

Salt to taste

Sliced green onions

Preheat grill to medium-high. Grill corn, turning often, until marks appear., 10-15 minutes.

Combine butter, orange juice, chipotles and salt. Pour butter over grilled corn. Garnish with scallions.

Watermelon-cucumber salad with mint vinaigrette

1/4 cup rice vinegar

2 tablespoons sugar

2 tablespoons chopped fresh mint

1/2 teaspoon red pepper flakes

2 cups seedless watermelon, cubed

2 cups cucumber, seeded and thinly sliced into half moons

1/2 cup red onion, thinly sliced

Whisk vinegar, sugar, mint, and pepper flakes together in a large bowl until sugar dissolves. Add watermelon, cucumber and onion, tossing to coat. Serve chilled.

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