Barbecue spare ribs, roasted cauliflower salad, coconut lemonade and spoon cake from chef Gregory Gourdet

Spare ribs with homemade barbecue sauce, roasted cauliflower salad, coconut lemonade and spoon cake with fresh berries just scream "end of summer dinner party."

That's why chef Gregory Gourdet joined "Good Morning America" on Monday to bring a taste of his delicious cooking to your kitchen with a full lineup of delicious drinks, dishes and dessert.

The chef and first-time restaurant owner of the newly opened Kann in Portland, Oregon, highlights his unique culinary perspective with a wood-fired concept that brings his Haitian heritage and Caribbean cooking to the Pacific Northwest.

For home cooks, Gourdet shared recipes that offer a tasty insight into his thoughtful cooking techniques with robust flavors that deliver "Top Chef"-level results.

Barbecue Pork Ribs

Ingredients

For curing the ribs
1 tablespoon chipotle powder
2 small dried red chilis or 1/2 teaspoon red chili flakes
1 tablespoon ground coriander
3 tablespoons kosher salt
3 tablespoons brown sugar
1 tablespoon hot smoked paprika
5 pounds St. Louis-cut spareribs, membrane removed

For the barbecue sauce
1 cup all natural ketchup
2 tablespoons mustard
1/4 cup honey
1 tablespoons apple cider vinegar
1 tablespoon smoked paprika
1 teaspoon salt

Directions

Combine all curing ingredients in a small bowl and stir well.

Put ribs in a deep pan (it’s fine if they overlap or stack) and sprinkle on the cure, using your hands to pack it all over -- some on the bottom and sides and most on the top, where most of the meat is. Cover and cure in the fridge top side up for at least 12 hours or up to 24 hours.

After curing, preheat the oven to 250 F. Wrap each slab of ribs tightly in two layers of aluminum foil. Set a rack on a large sheet pan, add the ribs packets, and cook in the oven until they’re very tender (carefully unwrap them and poke the thickest part between the ribs with the tip of a knife--it should go through easily), about 2 1/2 hours. Remove the ribs from foil and let them rest for 20 minutes or let them cool completely and refrigerate them for up to 2 days.

For the barbecue sauce: Combine all ingredients in a small bowl and mix well.

To finish the ribs: Slather about half of the barbecue sauce all over the tops and sides of the ribs. Grill the ribs on a hot grill until glossy, sticky and slightly charred. Let them cool slightly, then cut them into individual ribs, and serve with the extra sauce.

Alternatively, to cook indoors, preheat the broiler and set an oven rack to the top position. Broil the ribs on a sheet pan until the sauce is glossy, sticky, and slightly charred, 10 to 12 minutes or closer to 15 minutes if using ribs from the fridge.

Tips

This is not a dish to rush. Perfect for a long weekend or a Sunday, it benefits from 12 to 24 hours of curing so the flavorful rub makes its way into the protein.

Low and slow is the way to go. Make sure you wrap the foil packets tightly to lock in all the moisture while the meat cooks. Prep the rest of the meal or just chill while the ribs cook in the oven.

With barbecue sauce -- and any sauce you use in your grilling -- let it do double-duty. Slather on a layer before cooking to let it get sticky and caramelized, then finish with a little more. This gives you more interesting textures and depth of flavor.

For the best crust, give your grill ample time to preheat, and oil the grates well to keep the ribs from sticking.

Your oven's broiler is a beautiful thing, giving you cookout-worthy results no matter the season or the weather.

Roasted Cauliflower Salad

Serves 4 to 6

Ingredients
1 large head cauliflower (about 3 pounds), leaves removed, cut into bite-size florets
1/2 cup extra virgin olive oil
2 teaspoons kosher salt, plus an extra pinch
15 large cloves garlic, chopped
1 1/2 cups drained sun-dried tomatoes, halved
3 tablespoons minced ginger
1 small habanero, minced
3/4 cup mayonnaise
2 juicy limes, whole
5 scallions, sliced thin
Large handful basil leaves, torn small
Handful small parsley sprigs

Directions

Preheat the oven to 450 F. On a sheet tray, combine the cauliflower, 1/4 cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasted and tender but with a soft crunch to the stems, 10 to 15 minutes.

Meanwhile, heat the remaining 1/4 cup of olive oil in a medium skillet over medium heat until it shimmers. Add the garlic and a pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, ginger, and habanero and cook, stirring occasionally, just until it’s all warmed through, 2 to 3 minutes.

When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the mayonnaise then use a Microplane to grate in the lime zest. Halve the limes and squeeze in the juice. Add in the scallions, basil and parsley. Stir really well and transfer to a platter to serve.

Serve warm or room temperature.

Coconut Lemonade

Serves 4-6

Ingredients
2 cups coconut water
1 cup coconut milk
1 cup lemon juice
1 cup pure maple syrup
1/2 teaspoon kosher salt
6 thin lemon slices
Small handful mint leaves

Directions

Combine the coconut water, coconut milk, lemon juice, maple syrup, salt, and 2 cups of water in a large bowl and whisk to combine. Transfer lemonade to an ice-filled pitcher to chill and dilute.

Pour into 6 ice-filled glasses and garnish with the lemon slices and mint.

Berry Spoon Cake

Serves 4 to 6

Ingredients
3 cups any or mixed berries, strawberries hulled and halved, other berries left whole
1 cup sugar
3/4 cup flour (wheat or gluten-free blend)
3/4 teaspoon baking powder
1/8 teaspoon salt
3 eggs
Zest of 1 lime
1 1/2 tablespoons coconut oil, plus more for greasing
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract

Directions

Preheat the oven to 350 F.

In a medium bowl, combine berries and 6 tablespoons of the sugar. In a large bowl, whisk together the remaining sugar, flour, baking powder and salt. Add the eggs, lime zest, coconut oil, vanilla and almond extract and whisk until smooth.

Spoon the batter into a parchment-lined 9-by-9-inch baking pan and then top with the sugared berries. Bake until the top is golden and springs back when touched, 27 to 30 minutes. Cool briefly. Spoon out to serve with ice cream, sour cream or as-is.

Tips

Make this dish when berries are at their best, fat and juicy and bursting with summer flavor.

Frozen berries work here, too -- just thaw them first and drain on towels overnight in the fridge to remove excess liquid.

This is an easygoing dessert that comes together quickly by hand. Great for group gatherings, it’s equally unfussy to serve.

A small dash of almond extract and the zest of the lime add subtle depth to the simple batter.