SMOKED PAPRIKA BARBECUE SAUCE
Every great barbecue sauce is savoury, sweet, hot and sour, and this lip-smacking version is no exception. Best of all, you can make it with common pantry ingredients that you already have in your kitchen. Brush it onto grilled chicken, ribs and any kind of chops.
MAPLE & ROSEMARY GRILLED SHORT RIBS
In bowl, combine maple syrup, Worcestershire sauce, mustard, onion powder, garlic, rosemary, lime zest and juice. Place ribs in shallow dish and drizzle with marinade. Turn meat to coat well. Cover and marinate for 4 hours, turning ribs occasionally. (Make-ahead: Can be marinated and refrigerated for up to 24 hours.)
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CLASSIC MARINATED FLANK STEAK
Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.