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Moore's Fourth of July Feast

Moore's Fourth of July Feast
It’s time to gather all your patriotic décor, fire up the grill and plan an unforgettable Fourth of July feast! This year we’re keeping it simple, yet delicious with an all-American meal of ribs, baked beans and potato salad. 
Barbecue is a must-have item on your Fourth of July menu, and Moore’s Famous Marinated Ribs aren’t “famous” for nothing. Marinated in Moore’s Original Marinade, slow cooked, and slathered in your favorite BBQ sauce, these ribs are full of flavor. Complement the ribs with some smokin’ hot baked beans and creamy potato salad. To complete the feast, mix up some refreshing cocktails and whip up a delicious dessert. Happy Fourth of July! 
1 cup Moore's Original Marinade
4 lb. slab of pork ribs
BBQ sauce
  1. Marinate ribs in Moore’s Original Marinade for about 30 minutes and put ribs on grill.
  2. Let ribs slow cook for about 2 hours at 225º.
  3. Be sure and use some mesquite wood chips to add smoke flavor.
  4. Add your favorite barbeque sauce the last 15 minutes. 
1/2 lb. sausage crumbled and cooked
1/2 large onion, chopped
1 tablespoon butter
1 tablespoon olive oil (or other vegetable oil)
1 31-oz can of pork and beans
1/2 cup Moore's Honey BBQ Wing Sauce
1/4 cup catsup
1/2 tablespoon yellow mustard
1/2 tablespoon Worcestershire sauce
1/2 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper, optional
1/2 cup dark brown sugar
  1. Combine all ingredients in a container with a tight lid. 
  2. Cook on a stove top until boiling hot. 
½ cup Moore's Original Marinade
4-6 whole potatoes
1 cup mayonnaise
3 tbsp. Dijon Mustard
2 cups cheddar cheese
½ cup chopped onions
chives for garnish
salt and pepper to taste
  1. Preheat oven to 375 degrees. 
  2. Clean potatoes and cut into cubes.
  3. Create a pouch for the potatoes with the foil.
  4. Place potatoes in pouch and pour Moore's Original Marinade on top of them.
  5. Place potatoes in the oven for 30-60 minutes or until soft (timing varies depending on amount of potatoes).
  6. Once soft, let potatoes cool off for about 15 minutes before placing them in the refrigerator.
  7. After potatoes are chilled, mix in mayonnaise, Dijon mustard, cheddar cheese, onions, chives, and salt and pepper to taste.
  8. Keep potato salad chilled until ready to serve.