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Turn On The Grill For 4th Of July To Whip Up Some Easy Recipes From Chef Ronnie Woo!

STUDIO CITY (KCAL9) — Grill up some easy recipes to celebrate the 4th of July!

Chef Ronnie Woo, chef and owner of The Delicious Cook, FourStar Foodie and Hamilton, stopped by KCAL9 Friday to show viewers some easy recipes for the upcoming holiday!

The Delicious Cook is a private chef business that specializes in intimate four-star dinner parties.

Here are some recipes Woo shared:

Coca Cola BBQ Spareribs

3 pounds of pork spareribs

1 teaspoon of salt

1 teaspoon of ground black pepper

1 teaspoon of sugar

½ teaspoon of paprika

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of chili powder


1 can of Coca Cola

1 cup of ketchup

¼ cup apple cider vinegar

¼ cup of brown sugar

2 tablespoons of Worcestershire sauce

1 teaspoon of chili powder

1 teaspoon of garlic powder

1 teaspoon of salt

1 teaspoon of ground black pepper

1 teaspoon of fresh lemon juice


  1. Preheat oven to 275 degrees F.
  2. In a small saucepan, add the Coca Cola, ketchup, vinegar, Worcestershire sauce, chili powder, garlic powder, salt, black pepper, and lemon juice. Bring to a boil, then lower to a simmer and reduce by half. This should take about 30 minutes or so.
  3. In a small bowl, make the dry rub by combining the salt, black pepper, sugar, paprika, onion powder, garlic powder, and chili powder. Cover the ribs in the dry rub and marinate for at least 1 hour or overnight.
  4. Cover the ribs in foil and bake for about 4 to 4.5 hours, basting ribs with the BBQ sauce every hour, if possible, until tender.
  5. Last step options:
    1. Remove from the foil and transfer to a baking sheet, baste with the sauce, and broil for a 3-4 minutes just to get a char, being careful not to burn the layer of sauce.
    2. Transfer to the grill and grill for 2-3 minutes on each side on the "hot part" of the grill. Baste with sauce and then cook over the "cool part" of the grill just until the sauce is warm.
    3. Serve and enjoy!

Kale, Quinoa, and Cucumber Salad

4 cups of Tuscan kale, De-stemmed and chopped,

1 cup of quinoa, cooked

1 ½ cups of cucumbers, diced

Juice and zest of 1 lemon

2 tablespoons of white wine vinegar

2 tablespoons of aged balsamic vinegar

3 tablespoons of extra virgin olive oil



Grated Parmigiano-Reggiano


In a large bowl, toss everything together plus 4-finger pinches of salt and pepper. Finish with grated Parmigiano-Reggiano.

For more information, visit Ronnie Woo and The Delicious Cook.

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