Nothing says 4th of July to me like fabulous ribs and wonderful cocktails to match. These ribs are tender and flavorful and the Bacardi Hand-Shaken Daiquiri is the perfect accompaniment.

In a blender or food processor combine:
2 tablespoons minced garlic
1 large bunch of cilantro leaves, coarsely chopped (about 1 cup)
1 tablespoon sugar
Once a paste has formed add and blend:
1 cup soy sauce
1/2 cup Asian sweet chili sauce
1/4 cup vegetable oil

Once combined, pour over 3 lb. or pork back ribs (cut into two racks) and refrigerate overnight in a 9×13 inch baking. When ready to cook, preheat oven to 250 degrees. Place the ribs, covered with foil and all of sauce in the oven for 2 hours and 45 minutes. Before serving, finish ribs on a medium heat grill. Place meaty side down for about 8 minutes and cook another 4 minutes on the other side.

Serves 4

Bacardi Hand-Shaken Daiquiri

This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet. http://bacardidaiquiri.glam.com

Step 1: Moisten the rim of a tall glass then dip in sugar to rim the edges
Step 2: Pour over ice
Step 3: Garnish with a lime wedge
Step 4: Enjoy!

Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi
Please remember to drink responsibly

As the days get longer and the temperatures start heating up, I wanted to share two great recipes, accompanied by a fabulous drink for a summer night dinner party.  This is an easy menu that will impress guests, but easy to prepare.  The fresh fruit provides beautiful color and sweetens the savory meat.  The cocktail is the perfect and easy companion to this savory and sweet dish.

Grilled Pork Tenderloin

In a small bowl, combine:

3 teaspoons chili powder

2 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

1 teaspoon pepper

Rub 2 one each pound pork tenderloins with olive oil.  Then rub spice mixture all over pork and refrigerate for at least two hours.  Prepare grill to medium high heat and bring meat to room temperature (about a half an hour out of the refrigerator) before grilling.  Grill meat and cover for about 30-40 minutes, turning once.  Center should be slightly pink and temperature of meat should read 155 degrees.  Remove from grill and cover with foil for 15 minutes before slicing.  Serve with Pineapple and Papaya Salsa and Bacardi Hand-Shaken Daiquiris.

Serves 6

Pineapple Papaya Salsa

In a large bowl, toss together:

1 cup diced fresh pineapple

1 cup diced  and peeled fresh papaya

2 green onions, diced

1/4 cup chopped fresh cilantro

zest and juice from 1 lime

1 tablespoon olive oil

Spoon over sliced Grilled Pork Tenderloin and serve.

Bacardi Hand-Shaken Daiquiri

This summer, rediscover the daiquiri. Bacardi Hand Shaken Daiquiri is the perfect addition to any summer get-together — fun, delicious, and ready to pour. Bacardi Hand Shaken Daiquiri is made with Bacardi Superior Rum, tangy lime and sugar. It is a perfectly balanced cocktail that is not too sour and not too sweet. http://bacardidaiquiri.glam.com

Step 1: Moisten the rim of a tall glass then dip in sugar to rim the edges
Step 2: Pour over ice
Step 3: Garnish with a lime wedge
Step 4: Enjoy!

Disclosure: This is a sponsored post and compensation was provided by Bacardi via Glam Media
The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Bacardi
Please remember to drink responsibly

Heat grill or skillet to high heat.  In a small bowl whisk together:

1/4 cup molasses

1/3 cup Dijon mustard

1 tablespoon honey

salt and pepper to taste

Using a meat tendorizing mallet, pound thin:

2 (1 pound) pork tenderloins, cut into long pieces (about 10 pieces total)

Once meat has been pounded thin, brush with olive oil and season with salt and pepper.  Place meat on the grill or skillet, brushing glaze on every minute.  Cook pork for about 3 minutes on eash side and brush with glaze again just before serving.

Serves 6-8

In a small bowl, combine:

2 tablespoons peppercorns, coarsely ground

2 tablespoons yellow mustard seeds, coarsely ground

1 tablespoon kosher salt

Rub peppercorn, mustard seed and salt mixture onto 5 lbs of beef short ribs.  In a large pot, over medium high heat, add:

2 tablespoons vegetable oil

Once heated, add ribs and brown on all sides.  Should take about 10 minutes for all ribs.  Transfer to a slow cooker.  Using the same pot as you browned the ribs in, add:

1/4 cup bourbon

Once reduced by half, add:

1 additional tablespoon of vegetable oil

1 yellow onion, chopped

Reduce heat to medium.  Cook onion for about 7 minutes, then add:

3 celery stalks, chopped

3 carrots, peeled and chopped

5 garlic cloves, peeled and smashed

Cook for another 5-6 minutes and then add:

3 tablespoons of honey

3 cups beef broth

2 tablespoons red wine vinegar

Bring all ingredients to a boil then remove from stove and pour over ribs in crock pot.  Cover and cook for 8 hours on lowest setting or 6 hours on highest setting.  About 20 minutes before serving, transfer ribs to platter.  Puree crock pot liquid, including vegetables, using a standing blender or immersion blender.  Pour pureed sauce over ribs and garnish with chopped parsley or chopped green onions.

Serves 6

In a small bowl, whisk until combined:

1 cup vegetable oil

juice from 2 limes

1/4 cup honey

1/4 cup fresh chopped cilantro

6 garlic cloves, minced

1 jalapeño chile, seeded and minced

1 tablespoon paprika

1 1/2 teaspoon salt

1 teaspoon pepper

In 1 or 2 large zippered plastic bags, place:

2 baby back rib racks, cut into 2 pieces (about 5 pounds)

Pour marinade into bags and seal. Place in refrigerator overnight, turning or redistributing marinade occasionally. Take ribs out of the refrigerator about half an hour before cooking. Grill the ribs over direct medium-high heat for about 8 minutes, turning often. remove to indirect heat and continue to cook 20 minutes longer or until they are no longer pink, but still juicy.

Serves 4

In a large skillet, over medium heat, brown:

3 pounds of beef or pork ribs (trimmed of fat)

Once all sides of the ribs are browned (about 15 minutes), transfer to crock pot on low heat. In a small bowl combine:

1/2 cup soy suace

3/4 cup orange juice

2 tablespoons rice vinegar

2 tablespoon minced or grated ginger

3 cloves minced garlic

2 tablespoons sesame oil

2 tablespoons honey

Once mixed, pour over ribs and cover. Cook for about 6-8 hours, or until meat is very tender. Spoon sauce over ribs and serve with toasted sesame seeds and thinly sliced green onions for garnish (optional).

Serves 4

(Adapted from William Sonoma- The Gourmet Slow Cooker, Volume II)

Mix in an airtight container for up to 8 weeks:

2 tablespoons pepper

2 tablespoons paprika

2 tablespoons onion powder

2 tablespoons brown sugar

1 tablespoon chili powder

1 tablespoon kosher salt

1/2 teaspoon ground sage

1/2 teaspoon nutmeg

1/8 teaspoon cayenne pepper

Rub onto meat before grilling or baking.

In a medium bowl, whisk together:
1/2 cup wine vinegar
1/3 cup Worcestershire sauce
1/3 cup water
1 1/2 cups brown sugar
1 1/2 cups ketchup
2 teaspoons salt
1 1/2 teaspoons pepper
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 dashes hot pepper sauce
If serving warm, simmer for five minutes and then serve. Store remaining sauce in refrigerator.