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Chef Jasper’s Fourth of July Backyard Feast

Chef Jasper’s Fourth of July Backyard Feast

Fourth of July Backyard Feast: Kansas City-Style BBQ Ribs + Grilled Watermelon Salad

Total Time
3 hours 20 minutes
Difficulty
Low
Chef Jasper’s Fourth of July Backyard Feast

Ingredients for 4-6 Servings

  • Kansas City-Style BBQ Ribs
  • 1 Rack (25 – 3 Lbs)
    Baby back pork ribs
  • 3–4 Tbsp
    Kansas City-style dry rub (Try: Plowboys BBQ Yardbird
  • 1/2 Cup
    Kansas City-style BBQ sauce (Try: Joe’s Kansas City, Gates BBQ, or Arthur Bryant’s)
  • 1 Tsp
    Celery seed
  • 2 Tbsp
    Brown sugar
  • Grilled Watermelon Salad
  • 1 Small
    Seedless watermelon, cut into 1-inch wedges
  • Olive oil (for brushing)
  • Sea salt
  • 1/2 Cup
    Crumbled feta cheese
  • 1/4 Cup
    Fresh mint leaves, torn
  • Balsamic-Lime Dressing:
  • 2 Tbsp
    Balsamic vinegar
  • 1 Tbsp
    Honey
  • 1 Tbsp
    Fresh lime juice
  • 2 Tbsp
    Olive oil
  • Fresh black pepper to taste

Total Time

  • Preparation Time
    20 minutes
  • Cooking Time
    3 hours

Method

  1. Prep the ribs: Remove the silver skin from the back of the ribs. Pat dry, then rub generously with celery seed, brown sugar and your KC BBQ rub. Wrap in foil and refrigerate for 1 hour (or overnight for deeper flavor).
  2. Cook low & slow: Set your grill for indirect heat. Grill (covered) for 2.5 to 3 hours until tender.
  3. Glaze & grill: Unwrap ribs and brush generously with your KC BBQ sauce. Grill over medium-high heat for 5–10 minutes, flipping and brushing with more sauce until beautifully caramelized and sticky.
  4. Make the dressing: Whisk balsamic vinegar, honey, lime juice, olive oil, and black pepper in a small bowl.
  5. Grill the watermelon: Brush watermelon wedges lightly with olive oil. Grill on high heat for 2 minutes per side, until grill marks appear and edges caramelize slightly.
  6. Assemble the salad: Arrange grilled watermelon on a platter. Drizzle with dressing, then top with feta and fresh mint.
Goes Great with