Preheat oven to 350 degrees F.

Combine water and broth in a medium saucepan and bring to a boil.

Heat 2 tablespoons olive oil in a medium pot over medium-high heat and sauté onions for 5 minutes, until translucent and just starting to color. Add polenta and stir to coat the grains.

Pour in liquid and whisk constantly until the polenta comes together, about 30 seconds. Whisk in a generous pinch of salt.

Transfer to the oven and bake for 40 minutes, or until all liquid is absorbed. Pour into an oiled pan so polenta is roughly 1-1/2 inches thick and let cool.

Meanwhile, heat a large pan over medium-high heat and swirl in remaining 2 tablespoons olive oil. Add snow peas and toss to coat with olive oil. Cook for 2 minutes, tossing occasionally. Add garlic, red pepper flakes and a pinch of salt, and sauté another 4-6 minutes, until well blistered, but still crisp-tender.

Heat grill to medium-high. Cut polenta into 2-inch squares and brush 6 squares lightly with olive oil (you may have leftover polenta). Grill over direct heat, flipping once, until well marked on the outside and heated through, about 8-10 minutes total.

Serve a mound of bok choy on each plate. Top each with a polenta square and divide snow peas evenly among the plates.

Mix together salt, coriander, pepper and allspice in a small bowl. Rub flesh side of both racks of ribs to coat with spice rub.

Pour water, vinegar and Worcestershire sauce into a pressure cooker ,and add onion, garlic and cloves. With the side that has the rib ends protruding facing down, gently coil rib racks to fit one inside the other in the pressure cooker. Secure lid and heat to high pressure. Cook for 20 minutes and then slow release.

While ribs are cooking, heat a grill for indirect heat (place a smoker tray with soaked and drained smoke chips directly over the heat if you like your ribs extra smoky). Pour 1 cup of barbecue sauce into a small bowl for basting ribs and heat the remaining 1/2 cup in a small saucepan over low heat to serve on the side.

When pressure has eased from the pressure cooker and any flames have subsided from the charcoal, carefully transfer ribs flesh-side up to the indirect heat area of the grill. Brush liberally with 1 cup barbecue sauce and grill, covered, 10 minutes. Turn over and baste again two more times (ending meat-side up) at ten minute intervals, for a total cooking time of 30 minutes.

Serve remaining barbecue sauce on the side.

PS – For an absolutely divine July 4th barbecue menu, serve these with Slow-Cooked Honey-Molasses Baked Beans; Skillet Corn Bread with Tomatoes and Sage; Tomato Salad with Green Beans, Corn and Bulgur; and Spicy Sweet Pickled Cucumbers. And finishing off with Cherry-Basil Buttermilk Sherbet wouldn’t be a bad thing at all. There’s no getting around the fact that pork ribs pack a lot of saturated fat and calories. I find I feel best when I load my plate with lighter goodies and leave room–on plate and in tummy–to revel fully in just 3-4 ribs.

Cut out the backbone of the chicken with kitchen sheers and discard (or save to make chicken stock). Pry the chicken open and lay bone down on a cutting board. Give it a few good whacks with the palm of your hand right down the middle to flatten the chicken.

Gently work the tips of your fingers under the skin. Rub half the pesto under the skin onto the flesh. Rub a bit of salt under the skin as well, then sprinkle the rest on the outside. Cover loosely and keep in the fridge for at least 2 hours and up to 2 days.

Preheat grill to high (450 F), with zones for direct and indirect heat.

When fire is ready, place chicken skin side down on indirect heat. Rotate chicken clockwise 90 degrees after 15 minutes. Then flip and brush with remaining pesto. Grill another 10-20 minutes, until chicken is cooked through and skin is crisp.

Preheat grill to medium.

In a large bowl, toss the eggplant slices with 3 tablespoons oil, salt and pepper. Grill for 10-12 minutes, flipping once or twice, until browned and super-tender. Transfer back to the bowl.

While eggplant is cooking, blam tomatoes, onion, garlic, remaining 1 tablespoon oil and a pinch of salt and pepper in a blender until smooth. Transfer to a medium saucepan and bring to a medium boil. Cook for 10-15 minutes, or until sauce has thickened to your liking (the time it takes for the sauce to thicken will depend on the consistency of the tomatoes, and the longer it cooks, the more concentrated it will become).

Serve by spooning 1/2 cup of the tomato sauce onto a plate and topping with eggplant slices. Scatter basil and pine nuts on top.

Whisk together first 5 ingredients. Place portobellos in a shallow dish, and rub with marinade. Pour any extra over the top and let sit for 30 minutes.

Preheat grill to medium-high. Brush onion and tomato with oil. Grill onion and mushrooms for 3-5 minutes per side, until tender and slightly bronzed. Grill tomato for 3 minutes on one side.

Turn mushrooms gill-side up and lay the mozzarella on top. Grill for another 3-4 minutes, until cheese is melted.

Toast the buns on the grill for 1 minute and spread both top and bottom with the Faux Aioli. Top each bun with two mushrooms, 1 onion slice and a tomato.

Preheat grill to medium-high.

Thread one piece of sausage onto a skewer, followed by 3 grapes. Repeat once more and end with another piece of sausage. Repeat with the rest of the skewers.

Brush (or spray) the skewers with olive oil and sprinkle with pepper. Grill 4-5 minutes per side, until sausage is heated through and grapes are just starting to collapse.

Preheat grill or a grill pan to medium-high heat.

Combine the first 5 ingredients in a small bowl. Rub over skinless side of salmon. Brush both sides of salmon with oil. Grill 5 minutes on each side, or until desired degree of doneness.

Place the wood chips in a large bowl. Add water to cover, and let the chips soak for an hour. Drain.

While the chips soak, combine the salt, brown sugar, ancho chile powder, black pepper, garlic granules and cayenne in a small bowl. Pat tri tip dry with paper towels. Rub the spice mixture all over the meat. Let it stand at room temperature 30 minutes.

Set up the grill for indirect heat. Preheat grill.

For a charcoal grill, arrange the hot coals on one side of the grill. Add the drained wood chips directly onto the coals.

For a gas grill, place the drained wood chips in a smoker box, in a disposable foil pan (poke a few holes in the bottom) or wrap the wood in heavy-duty aluminum foil (also poking a few holes in the foil). Whichever arrangement you use, set the container of wood directly over a heat source while the grill preheats.

Brush the meat with oil. When the wood starts to smoke, place the meat on the heated side of the grill. Cook 5 minutes on each side. Move the meat to the unheated side of the grill. Cover, and cook 25-30 minutes or until meat is 130 degrees F (or until desired degree of doneness). Remove meat from the grill and let it stand 10 minutes before slicing it across the grain.

Combine the first 3 ingredients in a small bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, whisking to dissolve the sugar and salt. Whisk in 3 tablespoons oil. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator.)

Combine the cabbage, cheese and mint in a large bowl. (You can prepare the undressed slaw up to 4 hours in advance, storing it covered in the refrigerator.) Add the dressing to the slaw mixture, gently tossing to combine. Taste, ideally with your wine, and add more vinegar, salt and/or pepper if you like. Set aside.

Preheat the grill to medium-high.

Brush both sides of the fish with the remaining 2 tablespoons oil and sprinkle with the remaining 2 teaspoons salt and 1 teaspoon pepper. Grill until cooked through, about 3 minutes per side. During the last minute, place the buns , cut side down, on the grill to toast.

Place the fish fillets on the bottom halves of the buns. Top with the slaw and the top halves of the buns, and serve.

Heat honey in a small saucepan until it becomes liquid.

Mix together stone fruit, onion, basil, vinegar, oil and chile with salt and pepper to taste. Set aside.

Preheat grill to medium-high.

Place salmon flesh-side down over direct heat and grill for 3-5 minutes, until it comes away from the grates cleanly. Flip, baste with honey, and grill for an additional 3-5 minutes, basting once more in the process.

Serve salmon with stone fruit salsa.