“Home Cooking with Love” and Habitat for Humanity

Chef Ro inspires cooks with flavor, spice and love without breaking the budget

Chef “Ro” Roshara Sanders serves as celebrity ambassador for Habitat for Humanity International, working with Habitat partner Whirlpool Corporation. Winner of Food Network “Chopped”, Forbes Fellow recipient at the 2018 Forbes 30 Under 30 Summit, featured chef at the 2019 South by Southwest Festival, Chef Ro grew up in a Habitat home, and now inspires homeowners to cook delicious, healthy meals. Her passion for cooking grew while serving with the U.S. 395th Combat Sustainment Support Battalion and she cross trained as a food supply specialist. “I was passionate about cooking,” If it weren’t for the GI Bill I wouldn’t have gone to the Culinary Institute of America or any college for that matter. It was a blessing and it made my dream a reality.”

Chef Ro's 4th of July Recipes

Bourbon Moscow Mule BBQ Beef Ribs

Serves 10

4 pounds BBQ Beef Ribs

  • 2 tablespoons vegetable oil
  • 2 to 3 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1 tablespoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper


Marinate Ribs for minimum 2 hours. Char Ribs on the grill once removed from the marinade. Brush with BBQ sauce and continue to on both sides for 3 to 4 minutes. Transfer ribs to a roasting pan and finish in the oven. Roast ribs and baste ribs until internal temperature is 155. Add beef stock to the bottom on the roasting pan to avoid BBQ sauce from burning.

Moscow Mule BBQ sauce

  • 2 cups ketchup
  • 1 small diced onion
  • 1 tablespoon Dijon mustard
  • 1 ¼ cups Dark brown sugar
  • 1 ¼ cups Apple cider vinegar
  • ½ cup unsulfured molasses
  • 3 teaspoons salt
  • 2 tablespoons butter
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon celery seed
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1 teaspoon coarsely ground black pepper
  • 3 ½ ounces bourbon
  • 1 tablespoon fresh lime juice
  • ½ cup light ginger beer, such as Fever-Tree Naturally Light


1. In a large saucepan over medium heat, mix together the ketchup, brown sugar, vinegar, molasses, and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

2. Reduce heat to low, and simmer for up to 20 minutes. Add Bourbon, ginger beer, and lime juice. Let the bourbon evaporate until it reaches a good balance in the sauce. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce Beef during the last 10 minutes of cooking to get a crisp finish.

American Summer Potato Salad

Serves 8

  • 5 medium potatoes, peeled and cubed in water
  • 6 hard-boiled large eggs, chopped
  • ½ cup thinly sliced green onions
  • ¼ cup of red diced onions
  • ¼ cup chopped sweet pickles
  • ½ tablespoon whole grain mustard
  • 1 teaspoon celery seed
  • 1 cup mayonnaise
  • ¼ cup of chopped chives
  • 3 tablespoons sour cream
  • Salt and pepper to taste


Cook potatoes in boiling water until tender. Drain and chill. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper and mix well. Chill until ready to serve.


Grilled Mexican Street Corn

Serves 8

  • 6 to 8 medium ears sweet corn, husks removed
  • ½ cup Mexican sour cream
  • ½ cup mayonnaise
  • ½ cup minced cilantro
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • ¼ teaspoon ground chipotle pepper, to taste
  • 2 teaspoons lime zest, from one lime
  • 2 tablespoon lime juice, from one lime
  • ½ cup cotija cheese, crumbled
  • Lime wedges, to serve


Heat your gill, in a separate bowl whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, cumin, salt, pepper and lime juice. Set aside and rub on corn after corn comes off the grill.

Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred turnover and repeat. When all sides are browned, remove from the grill onto a plate. Sprinkle with Cojita Cheese once finished.

In the News


Habitat for Humanity and Whirlpool Corporation team up with Food Network “Chopped” winner Chef Roshara Sanders to lend a helping hand to homeowners in the kitchen

Habitat for Humanity and Whirlpool Corporation launched “Home Cooking with Love” with Chef Ro, who grew up in a Habitat home, to inspire Habitat homeowners to cook delicious and healthy meals with flavor, spice and love without breaking the budget.

Read the full story >>>