Fresh & Flavorful Summer Cookout Recipes
McConnell Golf, The Magazine: Spring/Summer 2025
Recipes Courtesy of Isaac Spencer, Executive Chef at Old North State Club
Fire up the grill and savor the flavors of summer with this bold and unexpected pairing: smoked strawberry glazed baby back ribs served alongside a crispy okra salad that brings crunch and freshness to every bite. Cool it all down with a refreshing mint ginger lemonade—a zesty, herbal twist that perfectly balances the smoky, sweet heat of the main dish.
SMOKED STRAWBERRY-GLAZED BABY BACK RIBS
STRAWBERRY GASTRIQUE
INGREDIENTS:
2 cups Chianti or full-bodied red wine
2 cups red wine vinegar
2 cups sugar
2 cups fresh strawberries, hulled and quartered
1 tablespoon salt
INSTRUCTIONS (MAKES 2 CUPS):
1. In a saucepan, combine wine, vinegar, sugar and salt. Simmer over low heat until
reduced and syrupy.
2. Add strawberries and continue cooking until softened and the liquid thickens.
3. Remove from heat and let cool before using as a glaze.
INGREDIENTS:
For the Ribs:
1 rack pork baby back ribs (2 to 2 ½ pounds)
½ cup rib dry rub (see recipe below)
1 cup strawberry gastrique (or to taste)
For the Rib Dry Rub:
¼ cup brown sugar
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoons cumin
1 teaspoon dry mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
INSTRUCTIONS:
Rinse and pat the ribs dry. Flip to the bone side and use a knife to loosen the thin membrane. Grip it with a paper towel and peel it off.
Coat both sides of the ribs with the dry rub, pressing it into the meat. Let the ribs rest at room temperature while you prepare the smoker.
Preheat the smoker to 225 to 250°, following the manufacturer’s instructions. Add your preferred smoking wood, such as hickory, apple or cherry.
Place a pan of water beneath the grill grates to maintain moisture. Arrange the ribs directly on the grates and smoke for about 2½ hours.
When the ribs begin to bend easily when lifted with tongs, brush them with strawberry gastrique. Continue smoking for another hour, or until tender.
Apply another layer of gastrique before serving. Serve hot off the smoker.
CRISPY OKRA SALAD
INSTRUCTIONS:
In a small bowl, mix the garam masala.
In a deep skillet, heat 1 inch of vegetable oil to 350°. Fry the okra in batches for about 4 minutes, stirring occasionally, until golden and crispy. Drain on paper towels and season immediately with salt and garam masala.
In a large bowl, toss the fried okra with red onion, corn, tomatoes, cilantro and lemon juice.
Adjust seasoning with additional garam masala and salt if needed.
Serve immediately to enjoy the crisp texture.
INGREDIENTS:
1¼ teaspoons garam masala
Vegetable oil, for frying
1 pound fresh okra, halved lengthwise and sliced into thin strips
Kosher salt, to taste
½ small red onion, very thinly sliced (about ¾ cup)
1 ear corn, grilled and kernels cut off
1 cup grape tomatoes, halved
¼ cup fresh cilantro, coarsely chopped
2 tablespoons fresh lemon juice
MINT-GINGER LEMONADE
INGREDIENTS:
For the Mint-Ginger Simple Syrup:
¾ cup granulated sugar
¾ cup water
½ cup fresh mint leaves, torn
1-inch piece fresh ginger, diced
For the Lemonade:
3 cups cold water
¾ cup freshly squeezed lemon juice (about six or seven lemons)
Mint-ginger simple syrup (from above)
Fresh mint leaves, for garnish
1 lemon, thinly sliced
Optional: 1 to 1 1/2 cups vodka, gin, or bourbon
INSTRUCTIONS:
Make the simple syrup: In a saucepan, combine sugar, water, mint and ginger. Bring to a simmer, stirring until the sugar dissolves. Let simmer for 1 to 2 minutes, then remove from heat. Allow to cool and strain out solids.
Mix the lemonade: In a large pitcher, combine cold water, lemon juice and the strained simple syrup. Stir well. For an adult version, stir in your choice of alcohol.
Serve: Pour over ice and garnish with mint leaves and lemon slices.
Tip: For an extra-refreshing touch, freeze fresh mint leaves in ice cubes and use in the lemonade.