Television personality, chef and restaurateur Leah Cohen is stopping by the TODAY kitchen to share some of her go-to summer barbecue recipes. She shows us how to make grilled baby back ribs with a homemade hoisin barbecue sauce and grilled peaches a la mode with a toasty crumble and chili oil.
This is a classic menu item at my restaurant, Pig and Khao. They are fall-off-the-bone tender but still have that satisfying, charred crisp. This is thanks to a low-and-slow cook and then a quick hit over high heat to finish. The sweet, sticky, savory barbecue sauce is literally finger-licking good!
I love blurring the lines between sweet and savory. That's why this grilled peach with creamy, cold vanilla ice cream and spicy chili oil hits the spot.
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