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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Submitted by: Scott David Hibbard

Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce.

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Bacon-Wrapped Asparagus

Submitted by: Patricia Kitts

'My husband and I grill dinner almost every night, and I love grilling asparagus for a side dish,' relates Patricia Kitts of Dickinson, Texas. 'I serve these bacon-wrapped spears with grilled meat and sliced fresh tomatoes for a wonderful meal.'

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Tropical Grilled Pork Chops

Submitted by: EVE11

Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce.

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Apple Radish BBQ Ribs

Submitted by: The Shorts

This recipe is fun, easy, and a real crowd pleaser at the family dinner table. This recipe is very forgiving, and can be used for any kind of ribs. All measurements can be altered to change taste and yield results.

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Hoot-n Holler Baby Back Pork Ribs

Submitted by: National Pork Board

These mesquite-and bay-flavored baby-back ribs are brushed with your favorite barbecue sauce and grilled to perfection.

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Alabama Pulled Pig

Submitted by: Robert McWilliams

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

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Quick Baby Back Ribs

Submitted by: Mike Swieton

Home Town: Clarendon Hills, Illinois, USA

Living In: Allendale, Michigan, USA

This is an easy recipe for ribs which won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.

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Chesapeake Bay Pork Chops

Submitted by: RMT

Boneless pork chops are marinated with seafood seasoning and apple cider vinegar and grilled to perfection!

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Kielbasa Apple Kabobs

Submitted by: Taste of Home's Fast Family Favorites

Sausage makes these colorful kabobs different from most. The meaty chunks are skewered with tart apples and colorful peppers, then basted with a mild sweet glaze.

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Bacon-Wrapped Grilled Elk Backstrap

Submitted by: john0811

Home Town: Long Beach, California, USA

Living In: Denver, Colorado, USA

Here's a delicious way to prepare elk: seasoned pieces of backstrap are wrapped in bacon, and grilled. This tasty meal is ready in under half an hour!

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Grilled Ham Steak Kabobs with Peach Slaw

Submitted by: Cook's® Ham
Provided by: Cook's® Ham

This recipe is courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ. Try this exotic dish at your next cook-out. Grilled ham steak is served on a bed of peach slaw spiced with a Moroccan seasoning blend.

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Marinated Pork Medallions with a Ginger-Apple Compote

Submitted by: adam

Home Town: Ocala, Florida, USA

Living In: Washington, Virginia, USA

Fresh pork medallions are marinated in a balsamic vinegar and garlic blend and topped with a fresh, homemade ginger-apple compote.

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Bacon

Submitted by: Dave

This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.

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Greek Sausage: Sheftalia

Submitted by: GRACE

Nice change to eat at a barbecue. Crispy seasoned sausages with a nice flavor. Eat in a pita with chopped tomato, parsley, onion, cucumber, and tahini. Add plenty of lemon. Yummy

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DJ's Outdoor Pork Loin with Veggies

Submitted by: Darrol J. Unruh

Home Town: Buhler, Kansas, USA

Living In: Fredericktown, Missouri, USA

This recipe for pork loin includes white potatoes, sweet potatoes, carrots, onions, and apples cooked outdoors on a grill in a cast iron skillet! It has a citrus flavor!

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Thai Lettuce Wraps with Satay Pork Strips

Submitted by: National Pork Board

Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble their own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before, and refrigerate the chops. Slice the pork just before serving. The sauces can be made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.

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Grilled Ham Steak with Peach Fresca

Submitted by: Cook's® Ham
Provided by: Cook's® Ham

This recipe is courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, Arizona. Fresh peaches are the main attraction of this spicy original. Served over grilled ham steak, it makes a sensational summer meal.

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Plum-Glazed Country Ribs

Submitted by: Ila Mae Alderman

'When planning to make ribs one day, I remembered that a friend had given me homemade plum jelly,' relates Ila Mae Alderman from Galax, Virginia. 'I stirred some into the sauce for a pleasant fruity accent.'

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Maple-Mustard Country-Style Spareribs

Submitted by: National Pork Board

Be sure to glaze toward the end of the cooking time. Otherwise the glaze will burn before the ribs are done. Serve with grilled summer squash and potato salad.

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