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When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida

Here in beef country, we find all sorts of different ways to serve beef. A former boss of mine, who owned a midwestern meat plant, gave me this recipe. It was an immediate hit with my family! The soy sauce, ketchup, brown sugar, ginger and other seasonings make a terrific barbecue sauce for the ribs.

For a fruity alternative to the usual barbecue sauce for ribs, try this slightly spicy recipe at your next picnic. The peaches add just the right touch of sweetness and a lovely color to this special sauce. —Sharon Taylor, Columbia, South Carolina

Everything You Need to Know About Marinating Meat For the Grill

Seasonings are your secret weapon.“A marinade is made from a liquid and spices of acidic value that adds a flavorful punch to meats that you are grilling,” says Frank Balsamo, an award-winning pitmaster residing in Enfield, Connecticut. “Marinating helps tenderize the meat you are grilling and gives you different layers of flavor. Depending on the spices you add it’s that extra punch of flavor awesomeness you need sometimes.

If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California

After my dad and I had dinner at the legendary Rendezvous restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, Wisconsin

For more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one's for you, Jim! —Vicki Young, Brighton, Colorado

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Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin

My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we’ve found. —Jan Whitworth, Roebuck, South Carolina

A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! —Tanya Reid, Winston-Salem, North Carolina

My husband, Randy, and I love barbecue ribs, but with our busy schedules, we rarely have time to fire up the grill. So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour.—Kandy Bingham, Green River, Wyoming

Pull Off a Mouth-Watering All-Vegetable BBQ

Celebrated grill master and author Steven Raichlen talks to Shondaland about his new book, “How to Grill Vegetables,” and shares four original recipes. While we may associate outdoor cooking primarily with meats, there’s so much more to summer meals than hot dogs, chicken, and brisket. Vegetables and fruits positively shine on the grill, and there’s nothing like a little live fire to enhance their flavors, deepening them and even adding almost-meaty umami notes.In fact, I’m planning a summer cookout with friends and am planning an entirely vegan menu. And I doubt my meat-loving guests will even notice.

These ribs are so simple to prepare! Just brown them in the skillet and then combine them with the sauce ingredients in your slow cooker. Serve them for lunch, or let them cook all day for fall-off-the-bone tenderness. —Denise Hathaway Valasek, Perrysburg, Ohio

Slow-cook the ribs during the day and they will be ready to finish on the grill when you get home. —Taste of Home Test Kitchen

I'm a die-hard rib fan. When we were growing up, our mom made these for us all the time, and we still can’t get enough of them. —Stephanie Loaiza, Layton, Utah

My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina

Even my three little ones love this easy-to-make and delicious-to-eat meal. The succulent meat falls right off the bone! —Julie Czmer, West Bloomfield, Michigan

This salmon and scallop chowder will make you feel like you're seaside

School may be back in session, but it's still technically summer. And summer means it's seafood season. But your love of shellfish and salmon shouldn't be limited to lobster rolls and poke bowls. Allow us to present to you a creamy salmon and scallop chowder that tastes just like vacation — even if you're very much at home. 25 Fuss-Free Dinner Ideas for Busy School Nights It doesn’t take too long to make this cream-based soup. It’s the perfect meal that you can prep in advance and finish cooking whenever you need a quick dinner. Start your meal prep on Sunday by making the soup base first.

I like to serve these tender, country-style ribs over rice. The tantalizing aroma and zippy Cajun barbecue sauce are sure to make this dish a favorite at your house.—Michelle Rominger, Albia, Iowa

No matter what time of year you eat them, these ribs taste like summer. It's feel-good food! —Ron Bynaker, Lebanon, Pennsylvania

A sweet and tangy barbecue sauce, sprinkle with celery seed, coats these tender ribs. Chili powder and hot pepper sauce contribute to the zesty flavor. —Marilyn Beerman, Worthington, Ohio

"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them the best ever. The recipe has its roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province. —Marian Misik, Sherwood Park, Alberta

I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. —Judy Clark, Elkhart, Indiana

Don't worry about the beer in the sauce—it's just root beer, which is a subtle undertone to the yummy sauce. —Terri Kandell, Addison, Michigan

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

These Are the Best Wine Glasses, According to Our Pros

Whether you're pouring a rich merlot or a crisp pinot grigio, you'll want to use the best wine glasses. The post These Are the Best Wine Glasses for Your Kitchen, According to Our Pros appeared first on Taste of Home.

I created this country ribs recipe many years ago when I adapted a sauce I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken, beef or pork. —Barbara Gerriets, Topeka, Kansas

Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil’ something extra! —Stephen Marino, Nutley, New Jersey

For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania

There's nothing left on the platter when I make these BBQ ribs for my co-workers. The spices and brown sugar make an excellent rub. —Eric Brzostek, East Islip, New York