Warm Mediterranean spices season these delicious and different grilled beef pockets, served with a cool, tangy yogurt sauce and a medley of grilled late-summer vegetables.

You can make lip-smacking, falling-off-the-bone baby back ribs at home – no barbecue pit or smoker required. These tender, smoky, ribs are oven-baked, then grilled to sticky, crispy-charred perfection.

Molasses and brown sugar, apple cider vinegar and lemon juice give this sweet and sour barbecue sauce its name and its bright, tangy flavor. It’s the perfect sauce for everything you’re putting on the grill this summer.

A thick slab of grilled swordfish – juicy on the inside and charred on the outside – is nestled into a crusty toasted ciabatta roll with crispy bacon, tender greens and a creamy (store bought!) Caesar dressing.

A simple spice rub, and an (almost) foolproof technique for grilled ribeye.