summer grilling

These bbq ribs are a summer essential, and are our best-ever recipe!

Barbecued Ribs (The Best)

brown sugar

tbsp chili powder

tsp salt

tsp ground pepper

dry mustard

onion powder

lb (2.27 kg) pork baby back ribs

tsp chili powder

garlic powder

tbsp (28 g) butter

(180 ml) ketchup

(180 ml) apple jelly

(60 ml) apple cider vinegar

tbsp (30 ml) molasses

Dijon mustard

Worcestershire sauce

Tabasco sauce,

Salt and pepper

In a bowl, combine all the ingredients. Set aside.

On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on 
a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 1 hour, or overnight.

With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).

Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2 hours, or until the meat is tender.

Dry Rub

Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 5 minutes or until the sauce becomes syrupy. Season with salt and pepper.

Preheat the grill, setting the burners to medium. Oil the grate.

Remove the ribs from the foil and grill for 4 to 5 minutes 
on each side, brushing with half of the barbecue sauce. Serve with the remaining sauce.

Barbecue sauce

I have made this ribs 6 times now and they turn out perfect! They are a definite crowd pleaser. My daughter always asks me to make them, thank you!!

Making for a second time, best  I've tried. Kids love them.

Sorry not sure where to write this. Is it ok to use blackstrap molasses in this recipe or is that too bitter?

This is our go-to rib recipe, and it is delicious!!  So flavourful and great to prepare ahead!  Thank you!

This is by far the best rib recipe ever!!! The low and slow technique then finishing them on the hot grill is amazing. I adjusted the oven temperature to 250 degrees for 3 hours to get an even better result at melting the fat away. We substitute unsweetened apple sauce instead of jelly for the sauce and it comes out great! Be sure to do 4 or 5 minutes a side on the grill BEFORE putting the sauce to create a nice crust!! Turn down temperature on grill after they are sauced to be sure not to burn! Phenomenal!

Superbe!  I substituted some homemade apricot jam for the apple jelly nd it was delish with the pork ribs.  All of the Ricardo recipes I've tried have been bang-on, and I'm a fan of both the tv show and the magazine.  Bravo, cher Ricardo!

https://cdn.jwplayer.com/v2/media/iWpFwlfP

No-Stick Grilling

My jerk pork Jamaican ribs are rubbed with a mouthwatering sweet and spicy blend of scotch bonnet peppers, allspice, and thyme. This recipe is not for the faint of heart! Recipe video included.

Jerk Pork Jamaican Ribs

Scotch bonnet peppers ((See Note 1))

garlic

vegetable oil

tbsp allspice

thyme

tsp nutmeg

cinnamon

tsp red pepper flakes

tsp black pepper

lbs pork loin ribs (baby back) (or spare ribs)

Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.

Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher&#039;s paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours or up to 24 hours.

For low and slow cooking, set up the grill and preheat to 225°F. Add smoker chips per manufacturer&#039;s instructions if desired.

When the wood begins to smoke, unwrap the ribs and place, bone side down, meaty side up, on a sheet of aluminum foil. Put the ribs and aluminum foil directly on the grill. Cover the grill and and cook the ribs 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F.

Remove from the grill and let the ribs rest 10 minutes, then cut the ribs (See Note 2).

For faster cooking: Set up the grill and preheat to medium (325° to 350°F). 

Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Allow to rest 5-10 minutes prior to cutting.

Remove from the grill and let the ribs rest for 10 minutes, then cut the ribs.

For the Grill

Preheat oven to 325°F.Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Allow to rest 5-10 minutes prior to cutting.

For the Oven

https://content.jwplatform.com/videos/yOWMjXlM.mp4

These Jamaican Jerk Pork Ribs are rubbed with a mouthwatering sweet and spicy paste made of three main jerk ingredients like chile peppers, allspice, thyme.

Jamaican Jerk Pork Ribs 60+ AdThrive.mp4

Grilled Zucchini Casserole with Mushrooms is an amazing summertime vegetarian comfort food. It’s layered with fresh produce and bursts with smoky, spicy and earthy flavors.

Grilled Zucchini Casserole with Mushrooms

zucchini, (washed and dried)

olive oil

yellow onion, (thinly sliced)

jalapeño pepper, (washed and dried, seeds removed, finely chopped)

garlic, (minced)

chipotles in adobo sauce, (finely chopped)

cumin

(about 10 cups) Button

Mozzarella cheese, (grated, divided)

Pepper Jack cheese, (grated, divided)

salt and black pepper

cilantro leaves, (washed and dried)

about ½ large avocado, (thinly sliced)

jalapeño pepper,

Prepare the zucchini: Slice about ½ inch off the ends off of the zucchini and then slice them thinly, about ¼ inch. The easiest way to do this is to use a mandoline. (If you don’t have one, use a Chef’s knife. First cut a base by slicing off a thin strip form one side. Then with the zucchini sitting steady of this base, cut it into thin slices.)

Grill the zucchini: Preheat a stove-top grill (or outdoor grill). On a baking sheet, generously coat the zucchini slices with olive oil and season them generously with salt and pepper. Once the grill is hot, add the zucchini slices — there should be about an inch between them.  Grill until it&#039;s tender and nicely browned, about 2 minutes per side. Set aside on a baking sheet to cool.

Preheat the oven to 375°F.

Prepare the seasonings: In a small bowl, combine the jalapeño, garlic, chipotles in adobo and cumin. Set aside.

Sauté the vegetables: Coat a large sauté pan with olive oil and place it over medium heat. Add the onion and stirring often, cook until soft and golden, about 20 minutes. Add the seasoning mixture, stir, and cook until aromatic, about 30 seconds. Turn the heat to medium-high, drizzle with a bit more olive oil and add about half of the mushrooms. Stirring often, sauté until they’ve shrunk and softened, about 5 minutes. Add the second half of the mushrooms and continue to sauté until all of the mushrooms begin to brown, about 10 minutes. Mix in the beans and season to taste with salt and pepper. (Here’s How to Season to Taste.)

Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. Sprinkle with ½ cup of the Mozzarella and ¼ cup of the Pepper Jack cheese. Repeat this layering process twice more — however, the top layer of cheese will be ¾ cup of the Mozzarella and ½ cup of the Pepper Jack.

Bake: Place the baking dish on a sheet pan and place in the preheated 375°F oven. Bake for 20 minutes. Remove from the oven and let it sit for about 15 minutes.

Garnish: After the 15 minutes of cooling time, garnish with the cilantro, avocado and jalapeño slices.

Serve!

Grilled lemon chicken is a tender, juicy and savory grilling recipe that is perfect for summer. It&#x27;s light, healthy and beaming with Mediterranean flavor!

Grilled Lemon Chicken

chicken breasts

lemon juice (plus the zest for the lemons)

oregano

salt

pepper

parsley or cilantro (for serving)

lemon wedges (for serving)

Pat chicken dry and pound chicken if some parts are too thick. Combine the olive oil, lemon juice, oregano, garlic, salt and pepper in a bowl or resealable freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minute

Preheat grill or grill pan to medium high heat. Place chicken on the grill for 5-7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade

Remove chicken from the grill. Sprinkle with parsley and serve with lemon wedges and vegetables, if desired.

https://content.jwplatform.com/videos/HgNtzZiX.mp4

Grilled lemon chicken is a tender, juicy and savory grilling recipe that is perfect for summer. It's light, healthy and beaming with Mediterranean flavor!

Mexican Steak Marinade, the best tomato based beef marinade that is quick and easy!&nbsp;

Mexican Steak Marinade

water

lime juice

cilantro leaves

5-7 garlic cloves

2-4 chipotles packed in adobo

black pepper

Place tomatoes and olive oil in the jar into a blender. Add all other ingredients to blender.&nbsp;

Start blender and process as needed. Stop blender, and scrape down sides as needed and continue blending until nearly smooth.

To use, place meat in resealable bag, cover with some of the marinade, seal bag, gently massage marinade into meat so it's completely covered. Refrigerate meat until ready to cook (for flank steak or skirt steak, marinade over night). Pat meat dry with paper towels, then cook or grill as desired.

Can&rsquo;t go wrong with a meal of tender, flaky grilled salmon and fresh asparagus. McCormick&reg; Grill Mates&reg; Garlic, Herb &amp; Wine Marinade keeps the prep easy and the flavor bold.

Grilled Salmon in Foil

grill mates garlic herb wine marinade adobo con ajo hierbas y vino

tbsp white vinegar

salmon

asparagus

(12x12-inch each) aluminum foil

step 1

Mix Marinade Mix, oil, water and vinegar in small bowl.  

step 2

Divide asparagus evenly among foil sheets. Brush with some of the marinade mixture. Place salmon in center of foil packets moving the asparagus to either side. Brush salmon generously with remaining marinade mixture. Discard any remaining marinade mixture. Bring up sides of foil; double fold top and ends to tightly seal packet.

step 3

Grill over medium-high heat 10 minutes or until asparagus is tender and salmon is cooked through. Garnish with lemon wedges before serving, if desired.  

step 4

Test Kitchen Tip: To prepare in the oven, make packets as directed and roast 20 minutes in preheated 375°F oven.

Deliciously seasoned and grilled sirloin steak, with mega flavor that still allows the cut of beef to shine. Perfect for summer grilling.

Sirloin Steak

tomato paste

fish sauce

½ teaspoon kosher salt

sirloin steaks (boneless, trimmed)

Mexican chilies (stemmed, seeded, and torn into ½ inch pieces)

cumin seeds

coriander seeds

red pepper flakes

black peppercorns

sugar

paprika

cloves

Vegetable oil spray

In a small bowl, combine tomato paste, fish sauce, salt, onion powder, and garlic powder and mix together well.

Take sirloin steak and use a sharp knife to lightly scour the top of the steak by running the knife very lightly across the top forming a grid patterns, cutting a fourth of a centimeter deep.

Then rub the paste on the sirloin steaks.

Once rubbed, place steaks on wire rack set in rimmed baking sheet, and let rest for 1 hour.

After 30 minutes of rest time, prepare the grill. Let it heat thoroughly.

In the meantime, prepare the spice rub.

Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, about 3 to 4 minutes.

Transfer to plate to cool for about 5 minutes.

After cooled, grind spices in spice grinder or in mortar with pestle until coarsely ground.

Transfer spices to bowl and stir in sugar, paprika, and cloves.

For the Spice Rub*:

When grill is hot, grab spices, and sprinkle half of the spice rub on the top of each sirloin steak, then flip and sprinkle remaining spices on other half.

Place steaks over the hottest part of the grill and cook until browned and charred on both sides, 3 to 4 minutes per side. (125 is medium rare). Cook until desired doneness is achieved.

Transfer steaks to a clean wire rack then let rest for 10 minutes before slicing and serving.

Cook:

To tuck in more seasonality in between the red, white, and green layers of a caprese salad, look towards grilled eggplant. 

Grilled Eggplant Caprese

eggplant (about 2 small or 1 medium)

black pepper,

medium heirloom or beefsteak tomatoes (2 to 3)

mozzarella cheese

basil leaves

balsamic vinegar

Flaky salt,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Sheela Prakash

Step 1

Heat an outdoor grill for medium-high, direct heat (about 400ºF).

Step 2

Trim 1 pound eggplant and cut crosswise into 1/2-inch thick rounds. Place the eggplant slices in a single layer on a baking sheet. Brush 1/4 cup of the extra-virgin olive oil onto both sides of the slices. Season all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3

Core and slice 1 pound medium heirloom tomatoes crosswise into 1/2-inch thick rounds. Slice 1 (8-ounce) fresh mozzarella ball into 1/2-inch thick rounds; halve the slices if large, they should be about the same size as the eggplant and tomato slices.

Step 4

When the grill is ready, scrape the grill grates clean if needed. Place the eggplant on the grill in a single layer. Cover and cook until grill marks form on the bottom, 3 to 5 minutes. Flip the eggplant, cover, and continue to grill until grill marks form on the other side and the eggplant is very tender, 2 to 3 minutes more. Return to the baking sheet.

Step 5

Arrange the eggplant, tomato, and mozzarella slices in an overlapping pattern on a serving platter. Drizzle with the remaining 2 tablespoons extra-virgin olive oil and 2 tablespoons aged balsamic vinegar or balsamic glaze.

Step 6

Tear a handful of basil leaves into small pieces if large; otherwise keep them whole. Sprinkle the basil over the top. Garnish with a generous pinch of flaky salt and several grinds of black pepper.

Summer is almost here and that means grilling season has started. If you love grilled food and are ready to heat up that grill, check out our top grilling recipes that are super tasty and easy to make. I bet you&#39;ll find many recipes to try!  Here is a recipe for veggie shish kabob . Check out all the other recipes above.

Top Summer Grilling Recipes

zucchini

red onion

red bell pepper

yellow bell pepper

white button mushrooms

cherry tomatoes

garlic (minced)

tbsp balsamic vinegar

tso kosher salt

lemon (juice of)

Cut the zucchini into 1/2-inch thick half moons. cut the red onion and the bell peppers into large chunks. Make sure the mushrooms and tomatoes are clean and keep them whole.

Place all the vegetables in a bowl. Add the olive oil, minced garlic, dried thyme, balsamic vinegar, salt and lemon juice. Stir and make sure all the vegetables are coated with the marinade. Let the veggies marinate for 30 minutes.

Meanwhile, preheat the grill to medium high.

Once you&#39;re ready to grill, thread the vegetables on metal or wooden skewers. Place them on the grates and grill for 10 minutes, flip a few times to make sure they cook evenly.

I love grilling during the summer. Being outdoors and sharing food with friends and family is something I look forward to all year. I can't wait to try the Mediterranean grilled vegetables

Love this Top Summer Grilling Recipes. Definitely good for the summer days. Will make it. Thanks for sharing :)

Top 16 summer grilling recipes from across the web

The most viewed summer grilling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Barbecued Ribs (The Best)

Jerk Pork Jamaican Ribs

Grilled Zucchini Casserole with Mus...

Grilled Lemon Chicken

Mexican Steak Marinade

Grilled Salmon in Foil

Sirloin Steak

Grilled Eggplant Caprese

Top Summer Grilling Recipes

Blackstone Peanut Chicken Lettuce W...

Soy-Marinated Beef and Broccoli Ske...

Grilled Duck Breast with Popper Sau...

Firecracker Chicken Wings

BBQ Pork Tenderloin Sliders

Best-Ever Grilled Turkey Burgers (E...

Shrimp and Pineapple Skewers

Top 16 summer grilling recipes from across the web

The most viewed summer grilling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecued Ribs (The Best)

Jerk Pork Jamaican Ribs

Grilled Zucchini Casserole with Mus...

Grilled Lemon Chicken

Mexican Steak Marinade

Grilled Salmon in Foil

Sirloin Steak

Grilled Eggplant Caprese

Top Summer Grilling Recipes

Blackstone Peanut Chicken Lettuce W...

Soy-Marinated Beef and Broccoli Ske...

Grilled Duck Breast with Popper Sau...

Firecracker Chicken Wings

BBQ Pork Tenderloin Sliders

Best-Ever Grilled Turkey Burgers (E...

Shrimp and Pineapple Skewers

The most viewed summer grilling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine