Barbeque recipe collection

Spit-roasted pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Rotisserie-style ribs with a rich, glossy glaze.

Steak with Parmesan-grilled vegetables: seasoned beef steaks grilled alongside bell peppers and red onion brushed with a Parmesan-olive oil-vinegar glaze. Backyard steakhouse dinner for two.

Double-patty stuffed burgers filled with onion, bacon, dill relish, Worcestershire, and a splash of bourbon. Juicy, loaded, and built for the grill.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

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.

Supreme burgers with onion soup mix and sour cream mixed right into the ground beef for extra-juicy, deeply seasoned patties. Five ingredients, ready to grill in 30 minutes.

Vegan grilling sauce with tomato, molasses, soy sauce, chili powder, and mustard. A sugar-free BBQ-style marinade designed for seitan and tempeh on the grill.

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

Sweet-sour barbecued ribs with a honey-ketchup glaze, Worcestershire, and lemon juice. Charcoal-grilled back ribs basted with a sticky, tangy homemade sauce.

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Tandoori murgh marinates chicken in yogurt, ginger, garlic and warm spices like garam masala, cumin and coriander, then grills to a smoky charred finish. Classic North Indian home cooking.

Oven-baked spare ribs in a tangy homemade barbecue sauce with ketchup, lemon juice, brown sugar, vinegar, and Worcestershire. Fall-off-the-bone tender after 2.5 hours.

Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.

Tender grilled tri-tip with a four-ingredient soy and onion soup mix marinade. Santa Maria style California barbecue, sliced thick, finished rare on the grill for a juicy, beefy crust.

Tequila beef steaks: grill-ready steaks marinated in tequila, olive oil, black pepper, lemon zest, and garlic. Agave and citrus bring out the beef flavor like nothing else.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.