Labor Day Cookout Menu

Alas, it is the unofficial end of summer...so why not go out with bang and invite your friends and family over for a cookout? Whether you are hosting or attending one, these recipes from Delish are sure to be the talk of the gathering! On the menu is mango peach sangria, grilled corn with mango-habanero butter, Mo’s sticky ribs and mixed-berry spoon cake. Visit Delish for some other recommended Labor Day cookout recipes.

Mango Peach Sangria

1/3 cup(s) sugar

1/3 cup(s) water

1 cup(s) Grand Marnier

1 bottle(s) Viognier

1 mango, chopped

2 peaches, cut into thin wedges

1/4 cup(s) mint

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches, and mint and serve over ice.

Grilled Corn with Mango-Habanero Butter

1 mango, peeled and coarsely chopped

1/4 cup(s) mango nectar

1 tablespoon(s) honey

1/2 habanero chile, seeded

1 1/2 stick(s) unsalted butter, softened

2 tablespoon(s) packed cilantro leaves, chopped

1/2 teaspoon(s) kosher salt

8 ear(s) corn

In a small saucepan, combine the chopped mango with the mango nectar, honey, and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.

Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves, and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.

Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.

Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter, and serve.

Mo's Sticky Ribs

2 1/4 pound(s) baby back ribs

Salt and freshly ground pepper

Granulated garlic, for sprinkling

Extra-virgin olive oil, for drizzling

1 tablespoon(s) whole cloves

1 12-ounce bottle of lager

1 cup(s) ketchup

1 cup(s) peach or apricot jam

3 tablespoon(s) fresh lemon juice

Preheat the oven to 300 degrees. On a rimmed baking sheet, season the ribs with salt, pepper, and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil, and bake for 2 hours, until the meat is tender.

Strain the pan juices into a saucepan. Whisk in the ketchup, jam, and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.

Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze, and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.

Mixed-Berry Spoon Cake

4 pint(s) strawberries (2 pounds), hulled and quartered

2 pint(s) blackberries (12 ounces)

2 pint(s) raspberries (12 ounces)

3/4 cup(s) sugar, for the filling

2 tablespoon(s) cornstarch

1 1/2 cup(s) all-purpose flour

1 cup(s) sugar, for the batter

2 teaspoon(s) finely grated lemon zest

1 1/2 teaspoon(s) baking powder

1 teaspoon(s) kosher salt

2 eggs

1/2 cup(s) milk

1 teaspoon(s) pure vanilla extract

1 1/2 stick(s) unsalted butter, melted

Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.

Meanwhile, make the batter: Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.

Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.

Did you try any of these recipes? Let us know or share your pictures in the comments!