For your next outdoor party, think ribs 6 ways, zesty salads, and build-your-own ice cream floats
Pick a summery glaze –– or do all 3
Recipe: Grilled Baby Back Ribs with Sticky Brown Sugar Glaze (left)
Recipe: Grilled Baby Back Ribs with Zaatar Glaze (middle)
Zaatar is a Middle Eastern spice blend
Recipe: Grilled Baby Back Ribs with Basil Chile Lemonade Glaze (right)
Tart, spicy, and aromatic
James Beard award–nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado,
with dishes like these ribs: They’re oven-braised with citrus and achiote, then finished on the grill with smoky chile sauce.
At the restaurant, he uses boned beef short ribs, but we kept it simple by leaving the bones in. The recipe is also outstanding
made with pork spareribs.
Recipe: Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
Meat expert Bruce Aidells drew on the Northern Italian heritage of Sonoma’s founding wine families for this recipe, creating
crisp-edged ribs that don’t require additional sauce.
Recipe: Grilled Spareribs with Fennel Seeds and Herbs
For these crisp, garlicky ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, uses Chinese red vinegar and
mushroom soy sauce. If you substitute regular vinegar and soy sauce, they’ll be lighter in color and flavor but still delicious.
Recipe: Chinese Glazed Riblets with Garlic and Thai Basil
If you’re serving these vegetables with grilled ribs, grill the vegetables first. They’re good eaten at room temperature.
Recipe: Grilled Eggplant and Tomato Salad
No canned kidney beans here ― and the flavors get even better if you start the salad a day ahead.
Recipe: The New Three-Bean Salad
Nothing makes people happier than an ice cream float bar on a hot day. To serve 8 people, you’ll need at least 2 pts. ice
cream or sorbet and 64 oz. cold soda or juice, but having extra encourages experimentation. Here are some of our favorite
Coffee Cream = coffee ice cream + cream soda
Coconut Citrus = coconut sorbet + grapefruit soda
Fro-yo Berry = vanilla frozen yogurt + sparkling berry juice
Double Lemon = lemon sorbet + sparking lemonade
Cook’s tip Serve the ice cream floats in heavy glass mugs ― they retain cold best. (Put mugs in the freezer an hour before using.)
Savor deliciously grilled chicken, steaks, ribs, chops, fish, veggies (and dessert).
Guide: Your complete grilling cookbook