1,190 paste recipes

Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.

Texas barbecued beef brisket rubbed with spice, smoked low for six hours, and basted with barbecue sauce. Big-party backyard smoke that feeds a crowd.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Broiled venison steaks basted in a savory butter sauce with steak sauce and Worcestershire. A quick 30-minute wild game dinner that brings out the rich, earthy flavor of deer meat.

Company ham roasted on a bed of onions and apples, rubbed with thyme, cinnamon and marjoram, basted with sherry and beef broth. A holiday-ready centerpiece without a sweet glaze.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Slow-baked trout fillets with butter pats, thin onion slices, lemon juice, and celery salt. Covered and baked low and slow until the fish is tender and butter-basted.

Lemon sage red snapper bakes mild fillets with butter, scallions, and crumbled sage in chicken broth, basted with pan juices for a delicate herb-and-citrus finish in 12 minutes.

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

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

Kentucky Colonel's pork BBQ sauce is a thin, vinegar-based basting sauce with black pepper, chili powder, Worcestershire, hot sauce, dry mustard, and butter. A tangy, peppery Kentucky-style mop sauce that's all heat and no tomato.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Baked Cornish game hens rubbed with butter and basted every 10 minutes with lemon, garlic, and rosemary. Just 5 ingredients for an elegant, golden roasted dinner.