183 basting recipes

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

A copycat Kenny Rogers barbecue sauce, sweet and fruity with an applesauce base, brown sugar, lemon, and a hint of cinnamon. A glossy basting sauce that caramelizes beautifully on ribs and chicken.

Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.

Why wait for Thanksgiving when you can fire up the barbecue and enjoy this tantalizing turkey now!

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Homemade beer barbecue sauce with brown sugar, two kinds of mustard, Worcestershire, and steak sauce simmered thick. A bold, sweet-tangy basting sauce for grilling.

Three-ingredient cranberry maple glazed ham basted until sticky and caramelized. A no-fuss holiday centerpiece with sweet-tart flavor that feeds a crowd.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.