77 baste sauce recipes

Memphis-style ribs method on a Weber kettle uses a dry rub, low-and-slow smoking with white oak or hickory, basting sauce, and a sweet sauce finish. Authentic Memphis BBQ technique.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.

Slow-roasted chopped pork shoulder with a spicy red pepper rub, vinegar baste, and tangy barbecue sauce. Season it overnight, roast it low, chop it, and sauce it up for pulled pork perfection.

Glazed rack of lamb for two basted with a honey-soy-sherry sauce spiked with ginger, garlic, and mustard. A romantic dinner centerpiece with an Asian-inspired sticky glaze.

Thin, tangy vinegar and peanut oil basting sauce with tomato paste, mustard, and hot sauce for grilled chicken. Whisk it together in 5 minutes and brush it on while the charcoal does the work.

Jalapeño grilled chicken basted in a sweet and spicy homemade barbecue sauce with ketchup, brown sugar, vinegar, and jalapeños. Backyard BBQ flavor with a real kick.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Texas-style ribs are pork spareribs par-roasted to render fat, then oven-basted in a tangy citrus-ketchup sauce with horseradish and hot sauce. Sticky, sweet, and sharp with a sharp Hill Country edge.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Oven-roasted spareribs glazed with a sweet soy and brown sugar sauce. Ribs steam tender under a covered roaster, then get basted with a sticky, caramelized glaze.

Three-ingredient molasses glaze for poultry and pork made with Dijon mustard, chili sauce and molasses. Sweet, tangy, and ready in 10 minutes for quick BBQ basting.

Grilled sausage kabobs with bratwurst, Italian sausage, kielbasa, and new potatoes basted in a bacon-beer BBQ sauce. Three sausage varieties on one skewer for the ultimate cookout.

Grilled dessert kabobs with pound cake cubes coated in peanut butter and chopped peanuts, skewered with banana and nectarine, and basted with warm caramel sauce. A fun cookout finish.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.