Grill/4 recipes

Barbecued country style pork ribs simmer first in lemon-onion water until tender, then grill over slow coals slathered in chili-spiked lemon BBQ sauce. Two-step technique guarantees fall-apart tender ribs with no leathery edges.

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.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

A nice alternative to meat burgers, these are packed with veggies and are a good source of protein. Suitable for pan frying or grilling.

I marinated the beef overnight. After grilling, I sprinkled the kababs with toasted sesame seeds. Yum!

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

Serve these kabobs as an appetizer with the sauce for dipping, or as sandwiches. Slather the sauce on warmed pita and place the chicken in the pockets along with sliced tomatoes and red onion.

These kabobs are served with a greek pasta salad. Filling and delicious.

Beef Tenderloin with spicy Gorgonzola cheese and Pine Nut Herb Butter

South Carolina style pulled pork. Both grilling and finishing in the oven reduce the cooking time while the authentic mustard based rub and barbecue sauce deliver bright tangy tender pork.

Seafood burgers made from fresh cod, grilled and stacked on English muffins with grilled tomato and a zippy basil-caper tartar sauce. A light, fast fish burger that beats anything from the freezer aisle.

Sometimes I also add a pinch of crushed red pepper flakes for a little more kick.

Grilled ranch burgers with creamy ranch dressing mixed right into the ground beef patty plus more ranch on top. Quick weeknight or backyard burger ready in 20 minutes.

Sour cream burgers stay juicy because the sour cream goes right into the beef, along with green onion and a little crumb to keep them tender. Cook them fast in the microwave or sear them on the grill, then load up the buns.

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

A selection of root vegetables and herbs gives these veggie burgers excellent flavor and bits of hazelnuts and oats helps provide good texture.